Measurement of the interconnected turgor pressure and envelope elasticity of live bacterial cells

Soft Matter ◽  
2021 ◽  
Author(s):  
Huanxin Zhang ◽  
Huabin Wang ◽  
Jonathan J. Wilksch ◽  
Richard A. Strugnell ◽  
Michelle L. Gee ◽  
...  
Keyword(s):  
Elastic Modulus ◽  
Turgor Pressure ◽  
Bacterial Cells ◽  
Live Bacterium ◽  
Two Parameters ◽  
Live Bacterial Cells ◽  
Explicit Expressions

Explicit expressions are established to extract the turgor pressure and envelope's elastic modulus of a live bacterium from AFM nanoindentation curves. It is found that the two parameters change significantly in different external osmotic conditions.

Real-time monitoring and inhibition of the activity of carbapenemase in live bacterial cells: application to screening of β-lactamase inhibitors

2020 ◽  
Vol 44 (46) ◽  
pp. 20334-20340
Author(s):  
Han Gao ◽  
Ying Ge ◽  
Min-Hao Jiang ◽  
Cheng Chen ◽  
Le-Yun Sun ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Real Time ◽  
Bacterial Cells ◽  
Real Time Monitoring ◽  
Live Bacterial Cells

Antibiotic resistance mediated by β-lactamases including metallo-β-lactamases (MβLs) has become an emerging threat.

scholarly journals Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes

2010 ◽  
Vol 28 (No. 5) ◽  
pp. 392-406 ◽  
Author(s):  
D. Żyżelewicz ◽  
E. Nebesny ◽  
I. Motyl ◽  
Z. Libudzisz
Keyword(s):  
Ambient Temperature ◽  
High Temperatures ◽  
Functional Food ◽  
Lactobacillus Casei ◽  
Probiotic Bacteria ◽  
Live Cells ◽  
Bacterial Cells ◽  
Bacterial Strains ◽  
Milk Chocolate ◽  
Live Bacterial Cells

Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit technological processes are conducted at high temperatures and the products are usually stored at ambient temperature. Our group has developed a method of the production of milk chocolate, sweetened with either sucrose or isomalt and aspartame, containing 32, 36, or 40 g/100 g fat, and supplemented with live cells of probiotic bacterial strains: Lactobacillus casei and paracasei. This new milk chocolate displayed the same sensory properties as the reference, probiotic-free chocolate. The number of live bacterial cells was maintained at the functional level of 10<sup>6</sup> &divide; 10<sup>8</sup> cfu/g after keeping for 12 months irrespective of the temperature. The highest number of live probiotic bacteria survived in the chocolate kept at 4&deg;C. Thus the product can be regarded as functional food.

Superresolution imaging in live bacterial cells by single-molecule active-control microscopy

2008 ◽  
Author(s):  
Julie S. Biteen ◽  
Michael A. Thompson ◽  
Nicole K. Tselentis ◽  
Lucy Shapiro ◽  
W. E. Moerner
Keyword(s):  
Active Control ◽  
Single Molecule ◽  
Bacterial Cells ◽  
Superresolution Imaging ◽  
Live Bacterial Cells
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