Skip to main content

tyrosine


Popular posts from this blog

Tensegrity and Equilibrium: Understanding the Importance of Fascial Balance for a Healthy Body

Tensegrity and Equilibrium: Understanding the Importance of Fascial Balance for a Healthy Body Tweet Follow @AZSPerformance Maintaining balance is essential for good health, as it enables us to move through our daily activities with ease and grace. However, balance is not just about standing upright or walking steadily - it involves a complex interplay of forces and tensions that are distributed throughout the body. One concept that can help us understand this interplay is tensegrity, which refers to a structural principle in which a system of continuous tension and compression creates a stable and flexible framework. In the context of the human body, tensegrity explains how our bones, muscles, fascia, and other tissues work together to maintain our form and function. One key aspect of tensegrity is the role of fascial tension. Fascia is a network of conn...

Limosilactobacillus

  Limosilactobacillus is a thermophilic and heterofermentative genus of lactic acid bacteria created in 2020 by splitting from Lactobacillus. The name is derived from the Latin limosus "slimy", referring to the property of most strains in the genus to produce exopolysaccharides from sucrose. The genus currently includes 31 species or subspecies, most of these were isolated from the intestinal tract of humans or animals. Limosilactobacillus reuteri has been used as a model organism to evaluate the host-adaptation of lactobacilli to the human and animal intestine and for the recruitment of intestinal lactobacilli for food fermentations. Limosilactobacilli are heterofermentative and produce lactate, CO2, and acetate or ethanol from glucose; several limosilactobacilli, particularly strains of Lm. reuteri convert glycerol or 1,2-propanediol to 1,3 propanediol or propanol, respectively. Most strains do not grow in presence of oxygen, or in de Man, Rogosa Sharpe (MRS) mediu...

Streptococcus thermophilus

  Streptococcus thermophilus also known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated. It is also classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products and is generally used in the production of yogurt, alongside Lactobacillus delbrueckii subsp. bulgaricus. The two species are synergistic, and S. thermophilus probably provides L. d. bulgaricus with folic acid and formic acid, which it uses for purine synthesis. S. thermophilus has an optimal growth temperature range of 35–42 °C, while L. d. bulgaricus has an optimal range of 43–46 °C. At least 26 strains of S. thermophilus have been identified and had their genomes sequenced. Related Articles Effe...