#bacteriocin

[celineszoges]

Belgium microbiologist’s, André Gratia, 1893-1950, serial discoveries are of greater use today, especially as antibiotics become more tolerated. Jean-Pierre Gratia, 1934- honors his father at the AS2AMR&BIC2025 Conference at the Belgium Royal Academy of Medicine, May 25-28, 2025, Brussels

University of Liège —Gratia Famous Scholar 2023 https://www.uliege.be/cms/c_16463614/en/andre-gratia-quand-la-nature-devoila-les-cles-de-l-antibiose

University of Liège https://www.youtube.com/watch?v=N9M_yBmNalU&feature=youtu.be

Syngulon Laboratories https://syngulon.com/bacteriocins-history/

CNPEN https://cnpem.br/en/

University Libre of Brussels https://www.youtube.com/watch?v=7d3-7Yalj-U

Rockefeller Institute https://www.youtube.com/watch?v=BnTaZw79AGE

Pasteur Institute https://youtu.be/k8xxp656Xf8

Nobel Prize nomination https://www.nobelprize.org/nomination/archive/show_people.php?id=3617

Nobel Prize Lancet https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(05)66334-9/fulltext

Gestapo visit http://perso.numericable.fr/gapierreyv/andrepaillot/gratia.htm

Gratia Story — 2-minute  https://www.youtube.com/watch?v=zdDj5KBKR9I 52- minute  https://www.youtube.com/watch?v=Wib0jCcSDDg

[innspubnet]

Bacteriocin and its effect against skin pathogens

Abstract This  paper  aims  to  examine  the  isolation  of  Lactobacillus  from  dairy  products  (milk, curd,  and  yogurt),  extraction  of  Bacteriocin  from  it  as  well  as  to  determine  their inhibitory  effect  against  few  fungal  skin  pathogens  and  bacterial  skin  pathogens  such as:  Candida albicans,  Aspergillus sp.,  Malassezia sp.,  Fusarium sp., …

[wayti-blog]

Common food preservative has unexpected effects on the gut microbiome

"Food manufacturers often add preservatives to food products to keep them fresh. The purpose of these preservatives is to kill microbes that could break down and otherwise spoil the food. Common additives like sugar, salt, vinegar and alcohol have been used as preservatives for centuries, but modern-day food labels now reveal more unfamiliar ingredients such as sodium benzoate, calcium propionate, and potassium sorbate.

Bacteria produce chemicals called bacteriocins to kill microbial competitors. These chemicals can serve as natural preservatives by killing potentially dangerous pathogens in food. Lanthipeptides, a class of bacteriocins with especially potent antimicrobial properties, are widely used by the food industry and have become known as "lantibiotics" (a scientific portmanteau of lanthipeptide and antibiotics).

Despite their widespread use, however, little is known about how these lantibiotics affect the gut microbiomes of people who consume them in food. Microbes in the gut live in a delicate balance, and commensal bacteria provide important benefits to the body by breaking down nutrients, producing metabolites, and—importantly—protecting against pathogens. If too many commensals are indiscriminately killed off by antimicrobial food preservatives, opportunistic pathogenic bacteria might take their place and wreak havoc—a result no better than eating contaminated food in the first place.

A new study published in ACS Chemical Biology by scientists from the University of Chicago found that one of the most common classes of lantibiotics has potent effects both against pathogens and against the commensal gut bacteria that keep us healthy."

continue reading article

[valmillion]

took my pet streptococcus thermophilus to the bacterium park and some asshole brought their e. coli 😒 it wasn't even petri trained and there was bacteriocin everywhere 😡

[gutprobioticsforaquaculture]

Improving Fish and Shrimp Farming with Gut Probiotics

Aquaculture has become a crucial part of global food production, providing a sustainable source of fish and shrimp to meet growing demand. However, fish and shrimp farming faces several challenges, including disease outbreaks, poor feed efficiency, and environmental concerns. One of the most effective and natural solutions to these issues is the use of gut probiotics for aquaculture.

Gut probiotics are beneficial microorganisms that improve digestion, enhance immunity, and promote the overall health of farmed aquatic species. By incorporating probiotics into aquaculture systems, farmers can reduce dependency on antibiotics, increase survival rates, and improve water quality. This article explores how gut probiotics for aquaculture contribute to better fish and shrimp farming practices.

The Importance of Gut Probiotics in Aquaculture

What Are Gut Probiotics?

Gut probiotics are live microorganisms, such as bacteria and yeasts, that provide health benefits to the host when consumed in sufficient amounts. In aquaculture, these probiotics play a crucial role in maintaining a balanced gut microbiome, preventing the growth of harmful pathogens, and improving overall farm productivity.

Why Gut Health Matters in Fish and Shrimp Farming

A healthy gut is essential for:

Efficient digestion and nutrient absorption

Strong immune defense against infections

Faster growth and better feed conversion

Lower mortality rates

By enhancing gut health, probiotics help fish and shrimp reach their full growth potential while reducing stress and disease risks.

Key Benefits of Gut Probiotics for Aquaculture

1. Enhanced Digestion and Nutrient Absorption

Probiotics improve the breakdown of proteins, carbohydrates, and fats, making nutrients more bioavailable for absorption. This leads to:

Better feed conversion ratios (FCR)

Faster growth rates

Reduced feed waste and costs

Strains such as Lactobacillus spp. and Bacillus spp. produce digestive enzymes that aid in the efficient utilization of feed, ensuring better health and productivity in aquaculture species.

2. Improved Immune Function and Disease Resistance

Probiotics stimulate the immune system, making fish and shrimp more resistant to bacterial, viral, and fungal infections. Beneficial bacteria help:

Produce antimicrobial compounds that inhibit harmful pathogens.

Enhance mucosal immunity, providing a protective barrier against infections.

Reduce the impact of common diseases such as vibriosis and white spot syndrome.

By boosting natural immunity, probiotics minimize the need for antibiotics and chemical treatments.

3. Control of Harmful Pathogens

The gut microbiome plays a key role in preventing the colonization of harmful bacteria such as Vibrio spp. and Aeromonas spp. Probiotics work through:

Competitive exclusion, where beneficial microbes outcompete harmful bacteria for nutrients and space.

Production of bacteriocins, organic acids, and enzymes that inhibit pathogen growth.

Strengthening of intestinal barriers, reducing the chances of infections.

This natural pathogen control helps maintain healthier aquaculture environments.

4. Better Water Quality Management

Probiotic strains such as Bacillus spp. not only improve gut health but also contribute to waste decomposition in aquaculture ponds. They:

Break down organic matter, reducing ammonia, nitrites, and nitrates.

Improve oxygen levels and reduce water pollution.

Maintain a balanced microbial ecosystem in aquaculture tanks and ponds.

By enhancing water quality, probiotics promote healthier living conditions for fish and shrimp.

5. Sustainable and Antibiotic-Free Farming

The overuse of antibiotics in aquaculture leads to antibiotic resistance, affecting both farmed species and human health. Probiotics offer a natural alternative by:

Strengthening immunity without antibiotics.

Reducing the need for chemical treatments.

Supporting eco-friendly and sustainable aquaculture practices.

Consumers are increasingly demanding antibiotic-free seafood, making probiotics a valuable addition to modern fish and shrimp farming.

Application of Gut Probiotics in Fish and Shrimp Farming

1. Feed Supplementation

Probiotics can be mixed with fish or shrimp feed for direct gut colonization.

Common in both commercial and small-scale aquaculture.

Ensures efficient digestion and nutrient absorption.

2. Water Application

Probiotics can be added directly to ponds or tanks to maintain a balanced microbial ecosystem.

Helps in waste decomposition and pathogen control.

3. Bioencapsulation in Live Feed

Probiotics are introduced through live feed organisms like Artemia or rotifers.

Ideal for early-stage larvae to ensure gut health from the beginning.

4. Coating on Feed Pellets

Probiotics can be sprayed or coated onto feed before feeding.

Ensures viability until consumption.

Choosing the Right Gut Probiotics for Aquaculture

Selecting the right probiotic strains depends on the target species and farming conditions. Commonly used probiotic strains include:

Lactobacillus spp. – Enhances digestion, immune function, and pathogen resistance.

Bacillus spp. – Helps in waste degradation, water quality improvement, and disease prevention.

Saccharomyces spp. – A probiotic yeast that improves gut microbiota and feed conversion efficiency.

Pseudomonas spp. – Supports nitrogen cycling and pathogen control.

A combination of multiple probiotic strains often provides synergistic benefits, improving both gut health and water quality in aquaculture.

Future Trends in Gut Probiotics for Aquaculture

1. Development of Advanced Probiotic Formulations

Next-generation probiotics with enhanced disease resistance properties.

Microencapsulation technology for improved probiotic survival and delivery.

2. Synbiotics: Combining Probiotics and Prebiotics

Prebiotics are non-digestible fibers that enhance probiotic activity.

Synbiotics promote better gut colonization and effectiveness.

3. AI-Driven Probiotic Optimization

Artificial intelligence (AI) is being used to analyze water quality and gut health, optimizing probiotic applications for maximum benefit.

4. Probiotic-Based Vaccines

Researchers are exploring probiotic strains as vaccine carriers to enhance disease protection in aquaculture species.

Conclusion

The use of gut probiotics for aquaculture is transforming fish and shrimp farming by improving digestion, enhancing immunity, and reducing disease outbreaks. With increasing concerns over antibiotic resistance and environmental sustainability, probiotics provide a natural and effective solution for healthy aquaculture practices.

By incorporating probiotics into farming routines—whether through feed, water supplementation, or bioencapsulation—farmers can achieve higher survival rates, better growth, and improved water quality. As research continues to advance, the future of probiotics in aquaculture looks promising, offering even greater benefits for sustainable seafood production.

[celineszoges]

Bacteria Beware -- Belgium's Bacteriocins will be back.

Good bacteria -- Be at ease.

AS2AMR & BIC2025
  25 - 28 May, 2025   Dear Colleague, We are excited to announce the upcoming conference “One Health in Focus: Advancing Solutions to Antimicrobial Resistance” (AS2AMR), co-organized with the “BIC2025". This event will take place from May 25 to 28, 2025, at the historic Palace of the Academies in Brussels, Belgium.

Organized by the National Committee for Microbiology (NaCoMi) of the Royal Academies for Science and the Arts of Belgium, in collaboration with the Belgian Society for Microbiology (BSM), this conference will commemorate the 100th anniversary of bacteriocin discovery by the Belgian researcher Prof. André Gratia.

The event will focus on:  Tackling Antimicrobial Resistance (AMR) from a One Health perspective (human medicine & animal health; food safety; plant - & environmental health). Exploring data science, regulations, and policies. Highlighting novel technologies and advancements in combating AMR. We are thrilled to invite you to join this interdisciplinary event featuring academics, industry leaders, and policymakers, while celebrating the benchmark excellence of Belgian Microbiologists, on a global stage. Registrations are now open!
Sign up via the link below and check out our website for more details on the full program. https://as2amr.be/ Click here to register! https://eu.eventscloud.com/ereg/index.php?eventid=200284614& Warm regards,  Prof. Jacques Mahillon On behalf of the AS2AMR & BIC2025 Organizing Committee

Click here to register! https://eu.eventscloud.com/ereg/index.php?eventid=200284614& Warm regards,  Prof. Jacques Mahillon
On behalf of the AS2AMR & BIC2025 Organizing Committee GRATIA’S MICROBIOLOGY, VIROLOGY, CELLULAR LABORATORY TECHNIQUES

1) Microbial agar technique —Suspend bacteria 107-108  in an 0.7 percent agar-agar solution to demonstrate antibiotic or bacteriolytic properties of substances produced by colonies of bacteria or molds — reported to Selman Waksman, actinomycetes specialist and discoverer of several bacteria-produced antibiotics, by Maurice Welsch staying in the USA.

2) Cellophane sheet procedure — Affix a cellophane sheet to the microbial agar containing a sensitive germ and seeded with a culture of an antibiotic germ to assess the degree of diffusion by the pores of the cellophane of the substances studied.

3) Double layer technique for the titration of bacteriophages —Used by all bacteriophage specialists since its publication in 1936.

4) Inhibition binding of a bacteriophage to membrane receptors —  By the specific antiserum of the phage studied —in collaboration with Willy Mutsaars.

5) Ultracentrifugation using compressed air — Shows the efficient demarcation between virus particles and protein molecules using the famous Hendriot and Huguenard compressed air ultracentrifugue.  Please note that ultracentrifugation uses far more G force than the human body can stand, 2 to 5 g.     6) Fractional centrifugation — before its application by other biologists, including Albert Claude.  Fill Ebonite tubes with a suspension of virus or protein substances which after centrifugation are frozen and cut into slices whose content is titrated after thawing.  The technique shows the differences in sedimentation of the centrifuged elements.

7) Replicas — Affix a piece of sterile cloth to a round wooden block, which is applied to a Petri dish containing bacteriophage plaques. Replicate on a soft agar dish containing specific phage-sensitive bacteria.  This ensures the large-scale development of phage particles. Collect and centrifuge the agar where the phage grew. The resulting phage particle titer is surprisingly high.  Twenty years later J. Lederberg created a related replication technique for colonies of bacteria on different media, which is used commonly in bacterial genetics.

8) Electron microscopy to identify staphylophages — Gratia does not receive credit for this, due to the Second World War. His electron microscope was taken by the Americans in 1945. German researcher Ruska took pictures of his Staphylophage

[icyplatinum]

I‘m letting her type:

Assuming we compare bacteria in a way where distant species would be like animals are to us, genetically similar species can make bacteriocines which are toxins specific for killing genetically similar species. So in that way they are racist

can someone ask a good question

[energyandpowertrends]

Antimicrobial Packaging Market: Key Players Driving Technological Advancements

The Antimicrobial Packaging Market is experiencing robust growth driven by the increasing need for extending the shelf life of products, ensuring hygiene, and addressing consumer concerns about food safety and health. Industries such as healthcare, food & beverages, and agriculture are significant contributors to this market. The adoption of sustainable and bio-based solutions further amplifies the market potential.

Read Complete Report Details of Antimicrobial Packaging Market: https://www.snsinsider.com/reports/antimicrobial-packaging-market-2851

Market Segmentation

By Raw Material

Plastic

Description: Includes polyethylene, polypropylene, and PET.

Growth Drivers: High durability and cost-effectiveness.

Trends: Growing shift towards recyclable and bio-based plastics.

Bio-Polymers

Description: Comprises PLA, PHA, and starch-based polymers.

Growth Drivers: Rising demand for eco-friendly packaging materials.

Trends: Increasing use in the food and healthcare sectors.

Paperboards

Description: Used for packaging boxes and cartons.

Growth Drivers: Preference for biodegradable and recyclable materials.

Trends: Integration with antimicrobial coatings.

Polymers

Description: Includes antimicrobial polymer blends.

Growth Drivers: High effectiveness in controlling microbial growth.

Trends: Advanced formulations for specific applications.

Others

Description: Includes glass and metal.

Growth Drivers: Specialized applications in healthcare and cosmetics.

Trends: Focus on premium and high-barrier packaging solutions.

By Antimicrobial Agent Type

Organic Acids

Description: Includes sorbic acid, benzoic acid, and citric acid.

Growth Drivers: Natural and effective microbial inhibition.

Trends: Increased use in food packaging.

Plant Extracts

Description: Derived from herbs and essential oils.

Growth Drivers: Preference for organic and non-toxic agents.

Trends: Application in premium and health-focused packaging.

Bacteriocins

Description: Includes nisin and pediocin.

Growth Drivers: High potency against specific bacteria.

Trends: Use in active packaging solutions for perishable goods.

Enzymes

Description: Includes lysozyme and lactoferrin.

Growth Drivers: Efficiency in targeting microbial cell walls.

Trends: Applications in dairy and meat packaging.

Others

Description: Synthetic and hybrid agents.

Growth Drivers: Wide spectrum activity against microbes.

Trends: Development of customizable antimicrobial formulations.

By Technology

Active

Description: Incorporates antimicrobial agents into packaging material.

Growth Drivers: Continuous protection and microbial inhibition.

Trends: Increased use in fresh produce and ready-to-eat food packaging.

Controlled Release

Description: Gradual release of antimicrobial agents over time.

Growth Drivers: Enhanced product shelf life and quality maintenance.

Trends: Rising adoption in pharmaceutical and high-value food products.

By Application

Healthcare

Description: Packaging for medical devices, drugs, and consumables.

Growth Drivers: Stringent hygiene standards and rising infections.

Trends: Antimicrobial packaging for surgical tools and wound dressings.

Food & Beverages

Description: Includes packaging for fresh produce, dairy, and meat products.

Growth Drivers: Need for extended shelf life and reduced food waste.

Trends: Development of edible antimicrobial coatings.

Consumer Goods

Description: Packaging for personal care and hygiene products.

Growth Drivers: Demand for hygienic and safe packaging solutions.

Trends: Use of natural antimicrobial agents in premium goods.

Agriculture Products

Description: Packaging for seeds, fertilizers, and pesticides.

Growth Drivers: Protection against spoilage and contamination.

Trends: Focus on sustainable and biodegradable packaging.

Others

Description: Specialty applications like electronics and cosmetics.

Growth Drivers: Need for microbial control in sensitive environments.

Trends: Exploration of smart packaging with integrated antimicrobial sensors.

By Region

North America

Growth Drivers: High focus on food safety and advanced healthcare packaging.

Trends: Adoption of bio-based antimicrobial packaging.

Europe

Growth Drivers: Stringent regulations on sustainable packaging.

Trends: Growth in the use of natural antimicrobial agents.

Asia-Pacific

Growth Drivers: Rapid industrialization and urbanization.

Trends: Rising adoption in the food and agriculture sectors.

Latin America

Growth Drivers: Expanding food exports and focus on quality preservation.

Trends: Increased investment in active packaging technologies.

Middle East & Africa

Growth Drivers: Growth in healthcare and food processing industries.

Trends: Use of cost-effective and durable antimicrobial packaging solutions.

Market Trends and Opportunities

Sustainability Focus: Increased emphasis on eco-friendly and bio-based materials.

Technology Integration: Advancements in active and intelligent packaging solutions.

Consumer Preferences: Rising demand for clean-label and hygienic packaging.

Regulatory Push: Enforcement of food safety and packaging standards globally.

Market Outlook

The Antimicrobial Packaging Market is set for substantial growth, with increasing applications across food, healthcare, and consumer goods industries. The Asia-Pacific region is anticipated to dominate the market, followed by North America and Europe, driven by technological advancements and growing consumer awareness.

About Us:

SNS Insider is a global leader in market research and consulting, shaping the future of the industry. Our mission is to empower clients with the insights they need to thrive in dynamic environments. Utilizing advanced methodologies such as surveys, video interviews, and focus groups, we provide up-to-date, accurate market intelligence and consumer insights, ensuring you make confident, informed decisions.

Contact Us:

Akash Anand – Head of Business Development & Strategy

info@snsinsider.com

Phone: +1-415-230-0044 (US) | +91-7798602273 (IND

[shrutijadhav2139]

Food Preservatives Market Trends and Innovations: Impacting Factors and Strategic Insights

The food preservatives market is an essential part of the global food and beverage industry, helping to extend the shelf life of products and maintain their freshness, safety, and quality. As consumer demand for longer-lasting, high-quality foods increases, the market for preservatives continues to expand and evolve. Factors such as advancements in food technology, shifting consumer preferences, and increasing awareness of health and wellness are shaping the future of this sector. In this article, we will explore key trends, innovations, and influencing factors driving the food preservatives market.

Market Dynamics and Key Trends

The global food preservatives market is witnessing notable growth, driven by the need to ensure food safety and reduce food waste. One of the most prominent trends in the market is the increasing consumer preference for natural and organic preservatives over synthetic options. As consumers become more health-conscious and aware of the potential risks associated with artificial chemicals, food manufacturers are turning to natural preservatives derived from plants, herbs, and essential oils. These include ingredients like vinegar, salt, and citric acid, which not only preserve food but also provide added health benefits.

Another significant trend is the rise in demand for clean-label products. Consumers are increasingly looking for foods that are free from artificial additives, which is prompting manufacturers to formulate products with simpler, recognizable ingredients. This trend has fueled the innovation of natural preservatives, allowing manufacturers to meet clean-label demands while ensuring product stability.

Moreover, advancements in packaging technologies are enhancing the effectiveness of preservatives. Modified atmosphere packaging (MAP) and vacuum sealing are becoming common methods for extending the shelf life of perishable foods. These innovations, combined with preservatives, help maintain product quality while reducing the need for excessive additives.

Innovations in Food Preservation

Innovation is a cornerstone of the food preservatives market, with new technologies and products emerging regularly. One of the most exciting areas of innovation is the development of bio-preservatives. These naturally derived preservatives, such as bacteriocins and enzymes, have the potential to replace traditional chemical preservatives. Bacteriocins, produced by lactic acid bacteria, have demonstrated antimicrobial properties that can inhibit the growth of harmful microorganisms in foods.

Additionally, nanotechnology is making its mark in the preservation space. Nano-sized particles are being used to create packaging materials that can more effectively protect food from spoilage. These nanoparticles can release preservatives gradually, ensuring a longer shelf life without altering the food’s taste, texture, or nutritional content. This technology also opens the door to eco-friendly and sustainable packaging solutions, which is increasingly important to environmentally conscious consumers.

Another area of innovation lies in fermentation technology. Fermented foods, which naturally contain preservatives, have been gaining popularity due to their health benefits. Fermentation helps to preserve foods while also enhancing their flavor profile and nutritional value. This has led to a growing interest in fermented beverages, pickles, and other products that leverage natural preservation methods.

Key Impacting Factors

Several factors are contributing to the growth and evolution of the food preservatives market. The rising global population and the increasing demand for processed and packaged foods are major drivers. Food preservatives play a critical role in meeting this demand by allowing manufacturers to produce large quantities of food that can withstand long transportation and storage times.

Health concerns related to synthetic preservatives, such as the potential risks of chemicals like sodium benzoate and butylated hydroxyanisole (BHA), have pushed the market toward natural alternatives. Regulatory bodies such as the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) are also influencing the market by setting safety standards and promoting the use of safe and approved preservatives.

The shift toward sustainability and eco-friendly packaging is another key factor influencing the food preservatives market. As the food industry faces increased pressure to minimize food waste and reduce environmental impact, preservatives that work in tandem with sustainable packaging solutions are becoming more attractive to manufacturers.

Strategic Insights

To stay competitive in the evolving food preservatives market, companies must focus on innovation and consumer demands for natural, clean-label products. Investments in research and development (R&D) are crucial to discovering new preservation methods that meet consumer preferences while ensuring food safety. Companies should also consider partnerships with technology providers to integrate advanced packaging solutions that enhance product shelf life without relying on excessive preservatives.

In conclusion, the food preservatives market is poised for continued growth as technological advancements and shifting consumer preferences reshape the landscape. Manufacturers who embrace natural ingredients, clean-label trends, and innovative preservation technologies will be well-positioned to meet the demands of the modern consumer while ensuring food safety and sustainability.

Get Free Sample and ToC : https://www.pristinemarketinsights.com/get-free-sample-and-toc?rprtdtid=NTI1&RD=Food-Preservatives-Market-Report

[novobacwilting]

The Role of Bacillus Pumilus in Enhancing Biomedical Solutions

It is an essential element to acquaint oneself with the fact that the search for new and efficient solutions in the sphere of biomedical research never comes to an end. The new direction for the investigation is the usage of beneficial bacteria and probiotics in medicine. Of these, Bacillus pumilus has been found fit the bill to some extent, as it has been seen that it provides the following features which are gradually being accredited in the scientific field. One product that embodies this bacterium’s prospect is Novobac, which builds on the characteristics of Bacillus pumilus to boost biomedical performances.  

What is Bacillus pumilus?  

Bacillus pumilus is a Gram positive, member of Bacillaceae family and is endospore forming facultative aerobic rod shaped bacterium naturally occurs in soil water and plant surfaces. Characterized by a strong enzymatic activity especially in the synthesis of proteases, cellulases as well as amylases. These enzymes are very important in biodeterioration of complex organic polymers, and therefore, Bacillus pumilus is a microorganism of immense worth both in the industry and in the real world. 

The Biomedical Potential of Bacillus pumilus 

 1. Antimicrobial Properties: 

 Bacillus pumilus synthesizes bacteriocin and antibiotics which are used to control the growth and development of pathogenic organism. Consequently, it proves to be a promising candidate for the development of novel antimicrobial agents, especially in the present times when the issue of antibiotic resistance is becoming increasingly rampant. This bacterium can be used to produce more effective antimicrobial agents given the fact that it can produce broad – spectrum antimicrobial agents that could have been useful in fighting infections that are resistant to usual antibiotics. 

 2. Enzymatic Applications: 

 Due to the fact that enzymes of Bacillus pumilus have important usage in industrial processes, they also have a vast role to play in biomedical field. For instance, proteases act as agents, which can be used in wound debridement, a process that aims to strengthen the wound’s recovery process. These enzymes are also being investigated for uses in formulation of drugs, this is because the bacterium’s enzymes can supplement in the formation of Active Pharmaceutical Ingredients APIs. 

 3. Immune Modulation: 

 Prospective data show that Bacillus pumilus might interfere with the human immune system, and thus, can affect the immune reactions. With regards to this property, it creates possibilities of applying it in immunotherapy where the property can be used to boost the body immune systems used to fight diseases. 

Novobac: Harnessing Bacillus pumilus for Biomedical Solutions 

Novobac is a product that promotes all round uses of Bacillus pumilus but specially with importance to the skin health and immunity boosters. Specifically, the product is intended to be used in the topical manner so that it could inhibit the microbial growth, provide barrier protection, and possibly even possess some sort of therapeutic properties. Through Novobac, which is produced from a naturally occurring bacterium, this provides a biocompatibility approach for the utilization of uniquely green health and beauty aids.  

Future Prospects and Research Directions  

Therefore, it can be inferred that further development of applications of Bacillus pumilus in biomedical fields can be opened. The next studies are probably going to be devoted to the definition of its underlying processes, its application in different forms, or in connection with other substances, as well as its potential use in the more narrow particular diseases. Pursuing the production of such products like Novobac means that the world could be opened up to a new phenomenon of using friendly bacteria that would act as a major feature of a new frontier in medicine. 

Therefore it can be concluded that Bacillus pumilus as in products such as Novobac, has numerous opportunities to enrich biomedical solutions. Because of its observed direct antimicrobial effect, its ability to stimulate and act as an enzyme, and possible immunomodulatory effects, it can be used as a weapon against diseases and to help boost the body’s immune system. And as the research goes on we can anticipate that the list of uses for this wonder bacterium is going to grow and grow.

[entomoblog]

Des bactéries se servent de virus tueurs comme d'une arme contre d'autres bactéries

See on Scoop.it - EntomoNews

Une vraie bagarre générale évolutive.

  Clément Poursain - 19 juin 2024 à 8h00

  "De tous temps (avouez que vous n'aviez pas vu une telle entrée en matière depuis votre copie d'histoire au bac), certains virus se sont attaqués aux bactéries. Appelés phages ou bactériophages, ils ont été exploités par la médecine comme de potentiels relais aux antibiotiques quand ceux-ci ne font pas effet.

  Les humains ne sont visiblement pas les seuls à utiliser le pouvoir des phages, puisque des chercheurs ont découvert plusieurs occurrences de bactéries qui conservent des fragments de ces virus dans leurs génomes, dormants et "désactivés". Leur but est de les utiliser comme une arme pour tuer d'autres bactéries qui pourraient venir empiéter sur leur terrain, explique le média en ligne Ars Technica.

  Cet "armement" pourrait avoir permis de maintenir une vie bactérienne riche et diverse sur Terre pendant des siècles, nous apprend une étude parue le 14 juin dans la revue Science."

(...)

  "... La conclusion des chercheurs est la suivante : ces vestiges appartiendraient à d'anciens phages domestiqués par les bactéries qui les utilisent ensuite contre leur concurrence, comme une arme biologique. Et le mot n'est pas galvaudé."

  → To kill the competition, bacteria throw pieces of dead viruses at them | Ars Technica - John Timmer - 6/14/2024, 6:50 PM https://arstechnica.com/science/2024/06/bacteria-use-pieces-of-dead-viruses-to-kill-their-competitors/

  A phage tail–like bacteriocin suppresses competitors in metapopulations of pathogenic bacteria | Science, 14.06.2024 https://www.science.org/doi/10.1126/science.ado0713

  [Image] Pathogenic bacterial competitors on a leaf surface deploy tailocins as antagonistic agents.

Bernadette Cassel's insight:

  'virus domestiqués' in EntomoNews https://www.scoop.it/topic/entomonews?tag=virus%20domestiqu%C3%A9s

[discoverybody]

Boost Your Gut Health with Prebiotics, Probiotics, and Postbiotics

Prebiotics, probiotics, and postbiotics are three concepts that frequently appear in conversations regarding gut health. Prebiotics are a form of fiber that feeds the beneficial bacteria in your gut, improving digestive health and general wellness. Gut bacteria convert them into short-chain fatty acids (SCFAs), which supply energy to the cells lining your colon while also creating an environment conducive to healthy bacteria growth. Prebiotics also help to absorb minerals such as calcium and magnesium.

Probiotics, on the other hand, are live microorganisms that can be found in particular foods or used as supplements. They improve the balance of microorganisms in your stomach and provide several health benefits. Probiotics boost the immune system, promote mental health by restoring bacterial balance in the gut, and relieve the symptoms of digestive illnesses including IBS and IBD.

Postbiotics are byproducts of the fermentation of prebiotics and probiotics. Short-chain fatty acids (SCFAs) are a common form of postbiotic that reduces inflammation, improves gut barrier function, and promotes the growth of beneficial microbes. Bacteriocins, for example, are postbiotics that have antibacterial activities and help to maintain a healthy gut environment.

A healthy combination of prebiotics and probiotics is essential for gut health. Prebiotics give the fuel that probiotics require to grow, whereas probiotics create postbiotics, which have extra advantages for your gut and overall health. Finding this balance is essential for proper intestinal function.