Related topics: antibiotics · infection

Salt, microbes, acid and heat in food preservation

In an era of grocery stores and home refrigerators, it is easy to lose sight of the fact that, for most of history, people have been bound by the seasonality of food. This reality has long presented humanity with a conundrum: ...

Mathematical model developed to prevent botulism

Food producers can use a mathematical model developed at the National Food Institute, Technical University of Denmark, to ensure their products do not cause botulism. It is the most comprehensive model of its kind.

Botulinum-type toxins jump to a new kind of bacteria

Enterococci are hardy microbes that thrive in the gastrointestinal tracts of nearly all land animals, including our own, and generally cause no harm. But their ruggedness has lately made them leading causes of multi-drug-resistant ...

A prion-like protein discovered in bacteria

(Phys.org)—A pair of researchers at Harvard Medical School has found an instance of a bacterial protein that behaves like a prion when inserted into another type of bacteria. In their paper published in the journal Science, ...

A new tool for forecasting the behavior of the microbiome

A team of investigators from Brigham and Women's Hospital and the University of Massachusetts have developed a suite of computer algorithms that can accurately predict the behavior of the microbiome - the vast collection ...

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Clostridium

Clostridium is a genus of Gram-positive bacteria, belonging to the Firmicutes. They are obligate anaerobes capable of producing endospores. Individual cells are rod-shaped, which gives them their name, from the Greek kloster (κλωστήρ) or spindle. These characteristics traditionally defined the genus, however many species originally classified as Clostridium have been reclassified in other genera.

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