Shigella Sonnei
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Shigella Sonnei
''Shigella sonnei'' is a species of ''Shigella''. Together with ''Shigella flexneri'', it is responsible for 90% of shigellosis cases. ''Shigella sonnei'' is named for the Danish bacteriologist Carl Olaf Sonne. It is a Gram-negative, rod-shaped, nonmotile, non-spore-forming bacterium. Pathophysiology This species polymerizes host cell actin. Evolution This species is clonal and has spread worldwide. Analysis of 132 strains has shown that they originated from a common ancestor in Europe around 1500 AD. Causes "Group D" ''Shigella'' bacteria cause shigellosis. Those infected with the bacteria release it into their stool, thus causing possibility of spread through food or water, or from direct contact to a person orally. Having poorly sanitized living conditions or contaminated food or water contributes to contracting the disease. People at risk Infants and toddlers, the elderly, and people living with chronic health conditions are all susceptible to the most severe symptoms of ...
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Bloodstream Infection
Bloodstream infections (BSIs), which include bacteremias when the Bacterial infection, infections are bacterial and fungemias when the Mycosis, infections are fungal, are infections present in the blood. Blood is normally a Asepsis, sterile environment, so the detection of microbes in the blood (most commonly accomplished by blood cultures) is always abnormal. A bloodstream infection is different from sepsis, which is the host response to bacteria. Bacteria can enter the bloodstream as a severe complication of infections (like pneumonia or meningitis), during surgery (especially when involving mucous membranes such as the gastrointestinal tract), or due to catheters and other foreign bodies entering the arteries or veins (including during intravenous drug abuse). Transient bacteremia can result after dental procedures or brushing of teeth. Bacteremia can have several important health consequences. The immune response to the bacteria can cause sepsis and septic shock, which has a ...
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Catabolized
Catabolism () is the set of metabolic pathways that breaks down molecules into smaller units that are either oxidized to release energy or used in other anabolic reactions. Catabolism breaks down large molecules (such as polysaccharides, lipids, nucleic acids, and proteins) into smaller units (such as monosaccharides, fatty acids, nucleotides, and amino acids, respectively). Catabolism is the breaking-down aspect of metabolism, whereas anabolism is the building-up aspect. Cells use the monomers released from breaking down polymers to either construct new polymer molecules or degrade the monomers further to simple waste products, releasing energy. Cellular wastes include lactic acid, acetic acid, carbon dioxide, ammonia, and urea. The formation of these wastes is usually an oxidation process involving a release of chemical free energy, some of which is lost as heat, but the rest of which is used to drive the synthesis of adenosine triphosphate (ATP). This molecule acts as a way fo ...
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Carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or may not be different from ''n''), which does not mean the H has covalent bonds with O (for example with , H has a covalent bond with C but not with O). However, not all carbohydrates conform to this precise stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor are all chemicals that do conform to this definition automatically classified as carbohydrates (e.g. formaldehyde and acetic acid). The term is most common in biochemistry, where it is a synonym of saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecul ...
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Chemoorganotroph
Primary nutritional groups are groups of organisms, divided in relation to the nutrition mode according to the sources of energy and carbon, needed for living, growth and reproduction. The sources of energy can be light or chemical compounds; the sources of carbon can be of organic or inorganic origin. The terms ''aerobic respiration'', ''anaerobic respiration'' and ''fermentation'' (''substrate-level phosphorylation'') do not refer to primary nutritional groups, but simply reflect the different use of possible electron acceptors in particular organisms, such as O2 in aerobic respiration, or nitrate (), sulfate () or fumarate in anaerobic respiration, or various metabolic intermediates in fermentation. Primary sources of energy ''Phototrophs'' absorb light in photoreceptors and transform it into chemical energy. ''Chemotrophs'' release chemical energy. The freed energy is stored as potential energy in ATP, carbohydrates, or proteins. Eventually, the energy is used for life ...
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Facultative Anaerobic Organism
A facultative anaerobic organism is an organism that makes ATP by aerobic respiration if oxygen is present, but is capable of switching to fermentation if oxygen is absent. Some examples of facultatively anaerobic bacteria are ''Staphylococcus'' spp., ''Escherichia coli'', ''Salmonella ''Salmonella'' is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two species of ''Salmonella'' are '' Salmonella enterica'' and '' Salmonella bongori''. ''S. enterica'' is the type species and is ...'', '' Listeria'' spp., '' Shewanella oneidensis'' and ''Yersinia pestis''. Certain eukaryotes are also facultative anaerobes, including fungi such as ''Saccharomyces cerevisiae'' and many aquatic invertebrates such as Nereid (worm), nereid polychaetes. See also * Aerobic respiration * Anaerobic respiration * Fermentation * Obligate aerobe * Obligate anaerobe * Microaerophile References External links Facultative Anaerobic Bacteria
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Trypticase Soy Agar
Trypticase soy agar or tryptone soya agar (TSA) and Trypticase soy broth or tryptone soya broth (TSB) with agar are growth media for the culturing of bacteria. They are general-purpose, nonselective media providing enough nutrients to allow for a wide variety of microorganisms to grow. They are used for a wide range of applications, including culture storage, enumeration of cells (counting), isolation of pure cultures, or simply general culture. TSA contains enzymatic digests of casein and soybean meal, which provide amino acids and other nitrogenous substances, making it a nutritious medium for a variety of organisms. Glucose is the energy source. Sodium chloride maintains the osmotic equilibrium, while dipotassium phosphate acts as buffer to maintain pH. Agar extracted from any number of organisms is used as a gelling agent. The medium may be supplemented with blood to facilitate the growth of more fastidious bacteria or antimicrobial agents to permit the selection of ...
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MacConkey Agar
MacConkey agar is a selective and differential culture medium for bacteria. It is designed to selectively isolate Gram-negative and enteric (normally found in the intestinal tract) bacteria and differentiate them based on lactose fermentation. Lactose fermenters turn red or pink on MacConkey agar, and nonfermenters do not change color. The media inhibits growth of Gram-positive organisms with crystal violet and bile salts, allowing for the selection and isolation of gram-negative bacteria. The media detects lactose fermentation by enteric bacteria with the pH indicator neutral red. Contents It contains bile salts (to inhibit most Gram-positive bacteria), crystal violet dye (which also inhibits certain Gram-positive bacteria), and neutral red dye (which turns pink if the microbes are fermenting lactose). Composition: * Peptone – 17 g * Proteose peptone – 3 g * Lactose – 10 g * Bile salts – 1.5 g * Sodium chloride – 5 g * Neutral red – 0.03 g * Crystal violet †...
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Antibiotic Resistance
Antimicrobial resistance (AMR) occurs when microbes evolve mechanisms that protect them from the effects of antimicrobials. All classes of microbes can evolve resistance. Fungi evolve antifungal resistance. Viruses evolve antiviral resistance. Protozoa evolve antiprotozoal resistance, and bacteria evolve antibiotic resistance. Those bacteria that are considered extensively drug resistant (XDR) or totally drug-resistant (TDR) are sometimes called "superbugs".A.-P. Magiorakos, A. Srinivasan, R. B. Carey, Y. Carmeli, M. E. Falagas, C. G. Giske, S. Harbarth, J. F. Hinndler ''et al''Multidrug-resistant, extensively drug-resistant and pandrug-resistant bacteria... Clinical Microbiology and Infection, Vol 8, Iss. 3 first published 27 July 2011 ia Wiley Online Library Retrieved 28 August 2020 Although antimicrobial resistance is a naturally-occurring process, it is often the result of improper usage of the drugs and management of the infections. Antibiotic resistance is a major subset ...
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Vaccine
A vaccine is a biological preparation that provides active acquired immunity to a particular infectious or malignant disease. The safety and effectiveness of vaccines has been widely studied and verified. A vaccine typically contains an agent that resembles a disease-causing microorganism and is often made from weakened or killed forms of the microbe, its toxins, or one of its surface proteins. The agent stimulates the body's to recognize the agent as a threat, destroy it, and to further recognize and destroy any of the microorganisms associated with that agent that it may encounter in the future. Vaccines can be prophylactic (to prevent ...
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Bloody Diarrhea
Dysentery (UK pronunciation: , US: ), historically known as the bloody flux, is a type of gastroenteritis that results in bloody diarrhea. Other symptoms may include fever, abdominal pain, and a feeling of incomplete defecation. Complications may include dehydration. The cause of dysentery is usually the bacteria from genus ''Shigella'', in which case it is known as shigellosis, or the amoeba ''Entamoeba histolytica''; then it is called amoebiasis. Other causes may include certain chemicals, other bacteria, other protozoa, or parasitic worms. It may spread between people. Risk factors include contamination of food and water with feces due to poor sanitation. The underlying mechanism involves inflammation of the intestine, especially of the colon. Efforts to prevent dysentery include hand washing and food safety measures while traveling in areas of high risk. While the condition generally resolves on its own within a week, drinking sufficient fluids such as oral rehydrati ...
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