Helicobacter pylori is a spiral-shaped bacterium causing peptic and gastric ulcers, linked to stomach cancer. It survives stomach acidity by producing urease, creating an alkaline environment. Spread via fecal-oral route, it induces inflammation in the gastric mucosa. Diagnosis involves invasive and non-invasive tests, treatment includes antibiotics and protein-pump inhibitors. Prevention focuses on hygiene.
Helicobacter pylori Read More »
Bacteriology
Salmonella Typhi, a Gram-negative rod, causes typhoid fever in humans, transmitted through contaminated food and water. Non-typhoid strains, like S. Typhimurium, cause gastrointestinal infections. Infections primarily spread via the fecal-oral route, and effective prevention includes good hygiene, proper food handling, and clean water. Treatment involves antibiotics and hydration.
SALMONELLA (S. TYPHI) Read More »
BacteriologyRickettsia prowazekii is an obligate intracellular parasite causing epidemic typhus, primarily transmitted via lice bites. Symptoms include vasculitis, thrombosis, and systemic infections. Diagnosis involves serological tests and cell culture. Treatment includes chloramphenicol and tetracyclines; prevention focuses on vector control and hygiene. RMSF and Q fever are related rickettsial diseases.
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Bacteriology
Streptococcus pyogenes, a Group A Streptococcus, is a Gram-positive bacterium causing pharyngitis and various streptococcal diseases like scarlet fever, cellulitis, and necrotizing fasciitis. It produces numerous virulence factors including streptolysins and exotoxins. Diagnosis involves cultural, microscopic, and serological tests. Treatment includes antibiotics like penicillin, and no vaccines exist currently.
STREPTOCOCCUS PYOGENES Read More »
Bacteriology
Staphylococcus aureus, a Gram-positive bacterium, is often found in the nose and skin of humans. It causes various infections including pneumonia, gastroenteritis, and toxic shock syndrome, aided by its production of toxins and enzymes. Resistant strains like MRSA are prevalent. Prevention relies on hygiene practices, as vaccines are unavailable.
STAPHYLOCOCCUS AUREUS Read More »
Bacteriology
Proteus mirabilis is a Gram-negative, motile, non-capsulated, facultative anaerobic, non-lactose fermenting and pleomorphic bacillus in the genus Proteus and family Enterobacteriaceae. P. mirabilis is mostly found in the environment (soil and water) and the human colon. Proteus species are common in slow-moving and still-freshwater habitats. They can also be found underneath floating leaves on streams.
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Bacteriology
If you’ve reached postdoc level as a life scientist, you’ll almost certainly have a wide range of skills and academic experience already under your belt. But which essential skills are still missing from your set? Could you use some help with grant writing? Perhaps your time management could be sharpened up a little? If you
Beyond the Bench: Expanding Your Skill Set for a Successful Postdoc Read More »
Careers in Microbiology, Research & Proposal Tips & Scholarships links
Microorganisms must meet stringent criteria to be used as probiotics, including being non-pathogenic, non-toxic, and able to survive stomach acid and pancreatic secretions. Probiotics confer health benefits such as enhancing the immune system, producing vitamins, preventing GI infections, and aiding in lactose digestion, potentially treating conditions like IBS and eczema.
Features of probiotics & reported modes of action of probiotics Read More »
Biotechnology, Food Microbiology
The great majority of microorganisms are beneficial to man, plants, animals and the environment. These microorganisms that are non-pathogenic in nature have been applied since time immemorial to produce goods and services and products that are of immense benefit to man, animals, plants and the environment. These vast numbers of non-pathogenic microorganisms are harmless to
Risk group classification of microorganisms Read More »
Laboratory Biosafety, Bioterrorism, Microbe Lab, Safety tips in Microbiology Lab
A fermenter or bioreactor is simply defined as an apparatus that maintains optimal conditions for the optimum growth of microorganisms used in large-scale fermentation and in the commercial production of economically useful products. Fermenter can also mean fermentation vessel (i.e. an apparatus in which microbes including bacteria, yeasts and moulds causes fermentation to take place).
DESIGN AND OPERATION OF THE FERMENTER Read More »
Biotechnology, Food Microbiology, Industrial Microbiology