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sp. nov. and sp. nov., two novel species isolated from alkaline magnesite residues.
Int J Syst Evol Microbiol
January 2025
Department of Life Sciences, University of Coimbra, CEMMPRE, ARISE, Coimbra, Portugal.
Three bacterial strains, designated FZUC8N2.13, FBOR7N2.3 and FZUR7N2.
View Article and Find Full Text PDFsp. nov., isolated from tree bark ( Chev.) and its antioxidant activity.
Int J Syst Evol Microbiol
January 2025
Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
A Gram-stain-positive, facultatively anaerobic, rod-shaped strain, designated SPB1-3, was isolated from tree bark. This strain exhibited heterofermentative production of dl-lactic acid from glucose. Optimal growth was observed at 25-40 °C, pH 4.
View Article and Find Full Text PDFgen. nov., sp. nov.: a novel species of a novel genus in the family , isolated from the sediment of a tidal flat located in Zhoushan, China.
Int J Syst Evol Microbiol
January 2025
College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou 310018, PR China.
A Gram-stain-negative, aerobic and rod-shaped bacterium, designated as HZG-20, was isolated from a tidal flat in Zhoushan, Zhejiang Province, China. The 16S rRNA sequence similarities between strain HZG-20 and RR4-56, NNCM2, P31 and X9-2-2 were 98.9, 91.
View Article and Find Full Text PDFQuantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment.
Poult Sci
January 2025
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
This study investigated the effects of sequential high-pressure homogenization followed by heat treatment on the physicochemical properties and lipidomic characteristics of liquid egg (LE) and liquid egg yolk (LEY). After treatment, homogenization and heat-treated liquid egg (H-LE) and homogenization and heat-treated liquid egg yolk (H-LEY) exhibited significantly enhanced flowability and thermal stability, with gelation temperatures increasing from 65°C to 82°C for H-LE and from 82°C to 95°C for H-LEY. In vitro digestion analysis revealed that H-LE demonstrated a 14.
View Article and Find Full Text PDFβ-barrel proteins dictate the effect of core oligosaccharide composition on outer membrane mechanics.
Biophys J
January 2025
Department of Biology, New York University, New York, New York, 10003, USA. Electronic address:
The outer membrane is the defining structure of Gram-negative bacteria. We previously demonstrated that it is a major load-bearing component of the cell envelope and is therefore critical to the mechanical robustness of the bacterial cell. Here, to determine the key molecules and moieties within the outer membrane that underlie its contribution to cell envelope mechanics, we measured cell-envelope stiffness across several sets of mutants with altered outer-membrane sugar content, protein content, and electric charge.
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