Hasil untuk "Microbiology"

J. Costerton

M. Flickinger, S. Drew

M. Krueger, H. Harms, D. Schlosser

P. Walstra, T. Geurts, A. Noomen et al.

J. Rodríguez-Tudela, M. Arendrup, F. Barchiesi et al.

H. Villanueva-Lozano, R. Treviño-Rangel, G. González et al.

The aim of this study was to describe the clinical and microbiological characteristics of twelve patients with severe COVID-19 and Candida auris co-infection. Microbiological characterization of the isolates consisting on molecular identification, genotypification through multilocus sequence typing and antifungal susceptibility to eight antifungals was performed. Mortality among patients with COVID-19 and C. auris candidaemia was of 83.3% even with the use of appropriate antifungal therapy. All the isolates studied were resistant to amphotericin B. Causes related to the incidence of COVID-19 and candidaemia are not well understood but seems to be related to common contributing factor seen in critically-ill patients; nonetheless, the high mortality reported demands close attention to patients who present this co-infection.

D. Ercolini

A. Dondorp, S. Yeung, L. White et al.

J. M. Welch, F. Dewhirst, G. Borisy

Microbial communities are complex and dynamic, composed of hundreds of taxa interacting across multiple spatial scales. Advances in sequencing and imaging technology have led to great strides in understanding both the composition and the spatial organization of these complex communities. In the human mouth, sequencing results indicate that distinct sites host microbial communities that not only are distinguishable but to a meaningful degree are composed of entirely different microbes. Imaging suggests that the spatial organization of these communities is also distinct. Together, the literature supports the idea that most oral microbes are site specialists. A clear understanding of microbiota structure at different sites in the mouth enables mechanistic studies, informs the generation of hypotheses, and strengthens the position of oral microbiology as a model system for microbial ecology in general. Expected final online publication date for the Annual Review of Microbiology Volume 73 is September 9, 2019. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

N. Loman, C. Constantinidou, J. Chan et al.

A. Bizzini, Gilbert GREUB

Liju Yang, R. Bashir

Thomas J. Walsh, A. Groll, J. Hiemenz et al.

The emergence of less common but medically important fungal pathogens contributes to the rate of morbidity and mortality, especially in the increasingly expanding population of immunocompromised patients. These pathogens include septate filamentous fungi (e.g., Fusarium spp., Scedosporium spp., Trichoderma spp.), nonseptate Zygomycetes, the endemic dimorphic pathogen Penicillium marneffei, and non-Cryptococcus, non-Candida pathogenic yeast (e.g., Trichosporon spp.). The medical community is thus called upon to acquire an understanding of the microbiology, epidemiology and pathogenesis of these previously uncommon pathogens in order to become familiar with the options for prevention and treatment.

Monika Modzelewska-Kapituła, Katarzyna Tkacz, Weronika Zduńczyk et al.

This study aimed to determine the effect of wet ageing time (4, 14 and 21 days) on the quality of sous-vide cooked beef products. The research material consisted of <i>longissimus lumborum</i> muscles obtained from the carcasses of Polish Holstein-Friesian bulls (n = 9, average age at slaughter 22 months). The meat was wet-aged at 4 ± 1 °C for 4, 14 and 21 days post-mortem. The analyses were conducted on uncooked samples (colour and pH) and after the sous-vide cooking (60 °C, 4 h) (colour, cooking loss, Warner–Bratzler shear force, texture profile analysis and sensory assessment). It was found that ageing decreased redness, yellowness and chroma (<i>p</i> < 0.05) in the cross-section area of sous-vide cooked beef. The values of shear force, hardness, springiness and chewiness decreased during ageing (<i>p</i> < 0.05). The samples were scored similarly in sensory assessment, except for tenderness which was scored higher (<i>p</i> < 0.01) in the products obtained from 14 and 21 d aged beef compared to 4 d aged samples. Overall, the findings highlighted that, also in the production of sous-vide cooked beef, <i>longissimus lumborum</i> muscles should be aged for at least 14 days.

Firmansyah Edo, Sadewo Brilian Ryan, Dewayanto Nugroho et al.

Euglena sp. is a type of microalgae that can produce various biomolecules including proteins, vitamins, carbohydrates, and can also be the best source of biomass because it contains lipids, which are especially useful for extracting and converting it into biodiesel. Unfortunately, harvesting Euglena sp. biomass is a challenge. Most of the production costs are occur in the harvesting process. The primary concerns revolve around efficiency levels and the operational costs. The methodology used in this study is by combining the flocculation method using Poly Aluminium Chloride (PAC) with the filtration method to answer the existing challenges. The purpose of this study is to provide scientific information related to efficient and effective methods for harvesting Euglena sp. The parameters measured in this study are Cell Density and dry weight of biomass. This study showed that by using the flocculation method first before the filtration method, through optimal settling time treatment, even by using cheap filtration materials.This study indicated that the flocculation method with optimal settling time treatment as a pretreatment before the filtration method is an efficient and effective method for harvesting Euglena sp.

B. Goldberg, Heike Sichtig, Chelsie N. Geyer et al.

ABSTRACT Next-generation DNA sequencing (NGS) has progressed enormously over the past decade, transforming genomic analysis and opening up many new opportunities for applications in clinical microbiology laboratories. The impact of NGS on microbiology has been revolutionary, with new microbial genomic sequences being generated daily, leading to the development of large databases of genomes and gene sequences. The ability to analyze microbial communities without culturing organisms has created the ever-growing field of metagenomics and microbiome analysis and has generated significant new insights into the relation between host and microbe. The medical literature contains many examples of how this new technology can be used for infectious disease diagnostics and pathogen analysis. The implementation of NGS in medical practice has been a slow process due to various challenges such as clinical trials, lack of applicable regulatory guidelines, and the adaptation of the technology to the clinical environment. In April 2015, the American Academy of Microbiology (AAM) convened a colloquium to begin to define these issues, and in this document, we present some of the concepts that were generated from these discussions.

A. Lopatkin, J. Collins

Predictive biology is the next great chapter in synthetic and systems biology, particularly for microorganisms. Tasks that once seemed infeasible are increasingly being realized such as designing and implementing intricate synthetic gene circuits that perform complex sensing and actuation functions, and assembling multi-species bacterial communities with specific, predefined compositions. These achievements have been made possible by the integration of diverse expertise across biology, physics and engineering, resulting in an emerging, quantitative understanding of biological design. As ever-expanding multi-omic data sets become available, their potential utility in transforming theory into practice remains firmly rooted in the underlying quantitative principles that govern biological systems. In this Review, we discuss key areas of predictive biology that are of growing interest to microbiology, the challenges associated with the innate complexity of microorganisms and the value of quantitative methods in making microbiology more predictable. In this Review, Lopatkin and Collins discuss key areas of predictive biology that are of growing interest to microbiology, the challenges associated with the innate complexity of microorganisms and the value of quantitative methods in making microbiology more predictable.

K. Messacar, Sarah K. Parker, J. Todd et al.

Lisa Topolnik, Graziella Di Cristo, Elsa Rossignol