Gardnerella vaginalis is a species of Gram-variable-staining facultative anaerobic bacteria. The organisms are small non-spore-forming, nonmotile coccobacilli.
Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens. Twenty to thirty percent of foodborne listeriosis infections in high-risk individuals may be fatal. In the European Union, listeriosis continues an upward trend that began in 2008, causing 2,161 confirmed cases and 210 reported deaths in 2014, 16% more than in 2013. In the EU, listeriosis mortality rates also are higher than those of other foodborne pathogens. Responsible for an estimated 1,600 illnesses and 260 deaths in the United States annually, listeriosis ranks third in total number of deaths among foodborne bacterial pathogens, with fatality rates exceeding even Salmonella spp. and Clostridium botulinum.
Secretion is the movement of material from one point to another, such as a secreted chemical substance from a cell or gland. In contrast, excretion is the removal of certain substances or waste products from a cell or organism. The classical mechanism of cell secretion is via secretory portals at the plasma membrane called porosomes. Porosomes are permanent cup-shaped lipoprotein structures embedded in the cell membrane, where secretory vesicles transiently dock and fuse to release intra-vesicular contents from the cell.
Blue cheese is any of a wide range of cheeses made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in taste from very mild to strong, and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard. They may have a distinctive smell, either from the mold or from various specially cultivated bacteria such as Brevibacterium linens.
Ectoine is a natural compound found in several species of bacteria. It is a compatible solute which serves as a protective substance by acting as an osmolyte and thus helps organisms survive extreme osmotic stress. Ectoine is found in high concentrations in halophilic microorganisms and confers resistance towards salt and temperature stress. Ectoine was first identified in the microorganism Ectothiorhodospira halochloris, but has since been found in a wide range of Gram-negative and Gram-positive bacteria. Other species of bacteria in which ectoine was found include:
Mycobacteroides chelonae is a species of bacteria from the phylum Actinomycetota belonging to the genus Mycobacteroides. Mycobacteroides chelonae is a rapidly growing mycobacterium that is found all throughout the environment, including sewage and tap water. It can occasionally cause opportunistic infections of humans. It is grouped in Runyon group IV.
Brevibacterium is a genus of bacteria of the order Micrococcales. They are Gram-positive soil organisms.
Brevibacterium iodinum is a Gram-positive soil bacterium. It can often be found among the normal cutaneous flora of healthy people, particularly in humid environments, and is only very rarely involved in opportunistic infections. It is also suspected to be a cause of foot odor.
Lysinibacillus sphaericus is a Gram-positive, mesophilic, rod-shaped bacterium commonly found on soil. It can form resistant endospores that are tolerant to high temperatures, chemicals and ultraviolet light and can remain viable for long periods of time. It is of particular interest to the World Health Organization due to the larvicide effect of some strains against two mosquito genera, more effective than Bacillus thuringiensis, frequently used as a biological pest control. L. sphaericus cells in a vegetative state are also effective against Aedes aegypti larvae, an important vector of yellow fever and dengue viruses.
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "ripening agents", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority of cheese is ripened, except for fresh cheese.
Dehalobacter is a genus in the phylum Bacillota (Bacteria).
Năsal is a traditional Romanian cheese bearing the same name as the village where it is produced in the Țaga commune, Cluj County. It is a smear-ripened cheese made from cow's milk. Năsal is produced by Napolact, in a natural cave, traditionally used in the cheese-making process from the Middle Ages. Its characteristics and flavour are imparted by the unique microbiological conditions in which it is manufactured. The rock of the cave and the Brevibacterium linens bacteria which developed in it, the constant temperature and humidity, act on the cheeses produced here.
Arcobacter skirrowii is a species of bacteria. It can be pathogenic.
Shewanella livingstonensis is a species of bacteria. Its cells are psychrophilic, gram-negative, rod-shaped, facultatively anaerobic and motile by means of a single polar flagellum. Its type strain is LMG 19866T.
Holophaga foetida is a bacterium, the type species of its genus. It is a homoacetogenic bacterium degrading methoxylated aromatic compounds. It is gram-negative, obligately anaerobic and rod-shaped, with type strain TMBS4. Its genome has been sequenced. It is known for its ability to anaerobically degrade aromatic compounds and the production of volatile sulfur compounds through a unique pathway.
Gordonia westfalica is a rubber-degrading actinomycete bacterium. It is aerobic and Gram-positive, with type strain Kb2T.
Foot odor or bromodosis is a type of body odor that affects the feet of humans.
Limburger is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens.
Strigomonas culicis is a protist and member of flagellated trypanosomatids. It is an obligate parasite in the gastrointestinal tract of mosquito, and is in turn a host to symbiotic bacteria. It maintains strict mutualistic relationship with the bacteria as a sort of cell organelle (endosymbiont) so that it cannot lead an independent life without the bacteria. Along with Angomonas deanei, S. culicis is researched as model organism for the evolution of symbiotic relationsships with intracellular bacteria.
Selenomonas sputigena is a species of anaerobe Gram-negative bacteria that is found in the upper respiratory tract of humans. It is the type species of the genus Selenomonas, with the type strain VPI D 19B-28. It is known to cause blood infection (sepsis), gum inflammation, and tooth decay. It alone cannot damage the tooth enamel, but worsen the damage done by other bacteria such as Streptococcus mutans,Porphyromonas gingivalis, Treponema denticola, and Tannerella forsythia.
