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Bacteria build multicellular communities termed biofilms, which are often encased in a self-secreted extracellular matrix that gives the community mechanical strength and protection against harsh chemicals. How bacteria assemble distinct multicellular structures in response to different environmental conditions remains incompletely understood. Here, we investigated the connection between bacteria colony mechanics and the colony growth substrate by measuring the oscillatory shear and compressive rheology of bacteria colonies grown on agar substrates. We found that bacteria colonies modify their own mechanical properties in response to shear and uniaxial compression in a manner that depends on the concentration of agar in their growth substrate. These findings highlight that mechanical interactions between bacteria and their microenvironments are an important element in bacteria colony development, which can aid in developing strategies to disrupt or reduce biofilm growth.
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http://dx.doi.org/10.1021/acsabm.3c00907 | DOI Listing |
PLoS One
September 2025
Los Angeles General Medical Center, Los Angeles, California, United States of America.
Assessing the phagocytosis of microbes by macrophages is an important component of studies of novel immunotherapeutics, antimicrobial drugs, immune effectors, or any immunology related research. Here we define two protocols for measuring in vitro phagocytosis by RAW 246.7 cells - a photographic phagocytosis assay that allows optical measurement of bacterial cells inside of the RAW 246.
View Article and Find Full Text PDFMed Vet Entomol
September 2025
Entomology Research Unit, Department of Zoology, The University of Burdwan, Burdwan, India.
The biting midges, Culicoides peregrinus Kieffer and Culicoides oxystoma Kieffer (Diptera: Ceratopogonidae) are the most significant vector species of bluetongue virus (BTV) in the Oriental region, including India. Rearing of these vector species was cumbersome; previous researchers supplemented the rearing substrates primarily with cattle dung (the habitat), yeast and nutrient broth. Other investigations reiterated that an enriched milieu of live bacteria is required for the oviposition and developmental progression of the immatures as they failed to develop in sterile medium.
View Article and Find Full Text PDFMicrobiologyopen
October 2025
Department of Biochemistry, Faculty of Science and Technology, Chiromo Campus, Off Riverside Drive, University of Nairobi, Nairobi, Kenya.
Alkaline pectinases are in demand in industrial processes that require the degradation of plant pectins at high pH, for example, removal of pectin stains from fabrics, cutlery, and porcelain; treatment of pectic wastewater; fermentation of coffee, tea, and cocoa; manufacture of poultry and animal feeds, and processing of textiles, and so forth. The present study aimed to (a) screen four alkaliphilic microbial isolates, previously obtained from samples collected around Lake Bogoria (soda lake), Baringo County, Kenya, for alkaline pectinases, and (b) characterize the pectinase-producers. The screening data revealed that all the isolates were pectinase producers, exhibiting catalytic activities that ranged from 1.
View Article and Find Full Text PDFFood Res Int
November 2025
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Anqing Yixiu Green Food Innovation Research Institute, Anqing 246000, PR China. Electronic address:
This study presents a biopreservation method using sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii, optimizing conditions to 220 hydration and 24 h fermentation. The composite sourdough bread quality was evaluated through physicochemical, storage, sensory, and microbial tests, with mechanisms analyzed based on microstructure, rheology, and dough structure. Results showed that: first, the composite sourdough enhanced bread physicochemical properties, increasing volume, height-to-diameter ratio, elasticity, and resilience, while reducing baking loss, hardness, chewiness, and adhesiveness.
View Article and Find Full Text PDFFood Res Int
November 2025
Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Brazil. Electronic address:
The global increase in demand for ready-to-eat foods has been accompanied by a concerning rise in salmonellosis outbreaks linked to minimally processed vegetables (MPV). This study evaluated S. enterica survival in minimally processed carrot and zucchini under different combined conditions of temperature (6, 9 and 12 °C) and relative humidity (RH; 75, 85 and 95 %) over 168 h.
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