#Lactic acid bacteria

[giulliadella]

I drew the little NYU-NYU, I mean, lactic acid bacterium during today’s microbiology class. 

[scrumpyfan43]

Okay let's see what product I'm being advertised:

We discovered something new MAGNIVA Platinum Silage Inoculant exclusively features the newly discovered bacteria strain L. hilgardii CNCM I-4785 in combination with L. buchneri NCIMB 40788. Discovered in Brazil, L. hilgardii is the result of more than 10 years research that’s and has been tested and proven on a variety of crops. Together, L. hilgardii CNCM I-4785 and L. buchneri NCIMB 40788 deliver powerful and unrivalled improvements to forage preservation and aerobic stability across a range of forage types and conditions, providing greater management flexibility.

Oh hell yes

[falseandrealultravival]

Shogoin radish marinated in kimchi (cooking)

Finished

Shogoin radish

Set

Press

Shogoin daikon is a slightly spherical, swollen radish. This time, I sliced it along the "latitude" to about 4 mm, put it in a pickle container with kimchi that was chopped and mixed with salt, put it in a pickle container, and weighted it for a week until it became about 2 mm thick. The radishes were soaked with seeping water. I took it in half, cut it up and served it for dinner. You can definitely feel the sourness and saltiness.

The reason I use kimchi is because the lactic acid bacteria in kimchi helps the radish to ferment and prevent it from spoiling. Keep the other half in the marinade for a little more fermentation.

聖護院大根のキムチ漬け（料理）

聖護院大根は、やや球状で、膨れた大根。今回は、これを「緯度」に沿って７ｍｍくらいにスライスし、間に、刻んで塩と混ぜたキムチを挟んで漬物容器に入れ重しをして１週間、４ｍｍくらいの厚さになったか。滲出した水で、大根はひたひた��った。半分取り出して切り、夕食に供した。酸���と塩味が確かに感じられる。

キムチを使うのは、私の発案で、キムチの持つ乳酸菌で大根の発酵を助け、あわせて腐造しないようにするため。半分は、もうすこし発酵させるために、漬け続ける。

(2023.01.22)

[biology-geology-beaches-india]

The Science Research Manuscripts of S. Sunkavally. Page 257.

[alexanderwales]

This is a water-seal stoneware crock. The design is ancient.

It is, essentially, a large ceramic vessel that you put vegetables and sometimes brine into. To prevent spoilage, you place those ceramic weights on top of whatever food is in the crock, and that keeps them weighted down, below the level of the water. Because fermentation creates gases, most crocks have a "water groove" in them. The lid sits in the groove, which allows air to escape but not come in. Because fermentation creates gas, the interior of the crock is positive-pressure, and because the gas created is almost entirely carbon dioxide, it's a low-oxygen environment that additionally helps prevent spoilage.

And all this would be pointless without lactobacillus, the bacteria that chomp down on the vegetables you put into the crock. They're anaerobic, which means totally fine without oxygen, and they produce an environment that's inhospitable to most other organisms. The main things they produce are CO2, which means no oxygen for other bacteria, and lactic acid, which makes the fermented thing sour and also decreases the pH low enough that many other bacteria cannot survive. They tolerate high levels of salt, which kill yet more competitor bacteria. It ends up being a really really good way to keep food from going off.

Our ancestors figured this out thousands of years ago without knowing what bacteria were. This general ceramic design has been in use around the world in virtually every place that had ceramics, salt, and too much cabbage or cucumbers that was going to rot if they didn't do something about it. It's thousands of years old, so old that it gets hard to interpret the evidence of the ceramics.

And I have crocks like this in my kitchen, where I make my own ferments, and I always think about how beautiful and elegant it all is, and how this was probably invented hundreds of times as people converged on something that Just Works.

(I do have pH testing strips though.)

[reality-detective]

Did you ever wonder WHY some people get MORE bug 🦟 bites than others?

Nope, it's NOT your "blood type" or because you have "sweet blood."

Instead: It's got to do with your gut bacteria!

Certain species of mosquitoes actually prefer feeding on humans & show preferences between people...depending on your SKIN MICROBIOTA!

Your skin microbiota is an extension of your "gut microbiome" and is home to over 1000 different species of bacteria.

According to studies (Takken & Verhulst, 2017) our skin microbiome produces several "volatile compounds" that determines if mosquitos attack you!

Also, the LESS 👎 DIVERSE your skin microbiome, the MORE LIKELY you are to be "bug bait" too.

Sweat from people who have MORE diverse skin microbiomes is much less attractive to mosquitos than that from those with less diverse bacterial ecosystems.

Lastly, mosquitoes are attracted to ethanol that your body gives off AFTER you've been 🍷🍺🍾 drinking...eating sugary 🧁 ,dairy 🥛 starchy 🍚 salty 🍟 foods...or using AHA(Alpha Hydroxy Acid) skin products, due to the lactic acid they contain!

- Barbara O'neill 🤔

[metamatar]

you were posting about iodine in salt the other day and i meant to send you an ask about it. i didn't know some people avoid iodine, but i do know most recipe books i've read on lacto-fermentation (like kimchi & kraut) recommend using iodio-free salt because the iodine isn't great for cultivating bacteria. do you know if there's a scientific basis behind that or if it's an old-wives tale type tradition?

I only did high-school chemistry. I think that is an obvious connection to make because in common parlance is something called topical iodine, which is used as an antiseptic. In the betadiene/orange formulation, it is a chemical complex of povidone, hydrogen iodide, and elemental iodine. The antimicrobial properties of elemental iodine are well known, but elemental iodine is not stable at all, hence the solution. The kind of iodine put in salt is usually an iodine compound: potassium iodate (most of the world), potassium iodide (united states) or rarely sodium iodate, or sodium iodide. Potassium iodide can decompose to free iodine in the presence of oxygen, which your body can't absorb and also evaporates really quickly, so manufacturers add antioxidants to prevent this degradation.

So, it depends on how your salt is iodised and stored, but you're not likely to find elemental iodine around imo.

The next few studies are from Europe:

For sauerkraut, it seems like it makes no difference. LAB refers to Lactic Acid Bacteria

In the fermentations without starter cultures, the numbers of LAB determined on MRS plates increased quite rapidly from 1 × 105 cfu ml−1 to approx. 1 × 108 cfu ml−1 and 1 × 109 cfu ml−1 after one and three days of fermentation, respectively (Fig. 1a). In the fermentations that were inoculated with starter bacteria, there were already 1 × 107 cfu ml−1 of LAB at the beginning of fermentation and this number increased to 1 × 109 cfu ml−1 after 1 d. After this, the numbers of LAB decreased in both fermentations to a level of ca 1 × 107 cfu ml−1 after 7 d and 1 × 106 cfu ml−1 for the rest of the fermentation. Overall, no noticeable effect of using either iodized or non-iodized salt on the development of the LAB count could be determined.

This one on cucumbers was even more interesting and seemed to suggest iodized salt was better?

In our study, significantly higher (p < 0.05) final total lactic acid concentrations could be shown for the fermentations conducted with 5% iodized table salt in the brine compared to fermentations conducted with 5% and 10% non-iodized table salt, while there was no significant difference compared to fermentations conducted with 2.5% non-iodized table salt.

[femmefatalevibe]

Hi! Do you have an easy peasy guide to skincare and hygiene for depressed dummies? 😃

Hi love! Sharing a high-level, basic skincare routine and hygiene tips to follow:

Morning Skincare:

Gentle facial cleanser & water

Vitamin C serum + hyaluronic acid

Facial moisturizer

Sunscreen designed for your face (at least SPF 50 – I think that this La Roche Posay SPF 60 choice is the best option for the money)

Apply sunscreen to your hands, neck, and any parts that will be exposed to the sun (Don't forget to use an SPF lip balm, too!)

Nighttime Skincare:

Remove any makeup (I love these Simple makeup wipes!)

Gentle cleanser

Toner/serums (only use AHAs like glycolic acid or lactic acid and retinol/retinoids at night, using them during the day can increase chances of sunburning)

Facial moisturizer (can be heavier than the one you use during the day, especially in the winter or if you have dry skin)

Spot treatments (if needed)

Eye cream

Skincare Extras:

Exfoliate your face 2-3 times/week (I love the First Aid Beauty Radiance Pads but the CeraVe Renewing Salicylic Acid Cleanser is a great drugstore option!)

Always use disposable cloths instead of a regular towel on your face to reduce bacteria, breakouts, or infections (I love the Clean Skin Club ones!)

Exfoliate your body 2-3 times a week using a dry brush or a scrub (I love the CeraVe Salicylic Acid Body Cleanser, but my favorite is the OUAI Sugar Scrub) and follow it up with a hydrating body moisturizer

Always exfoliate and moisturize before shaving, waxing, or other body hair removal treatments (look up the timeframes for the type of hair removal you choose)

Scrub under your nails daily with antibacterial soap & water and a nail brush

Vaseline is a versatile staple item that can be used as an affordable alternative to an eye cream, cuticle oil, lip balm, or hand cream, and can be used to treat any dry, cracked, or rough patches on the skin

Use a hand lotion and moisturizer on your feet with socks every night before bed

Aloe vera and coconut oil are great skincare staples to keep on hand to soothe burns, irritation, or inflamed skin

Haircare Tips:

Shampoo your skull, condition the rest: Focus shampoo on your roots and work it through your scalp; concentrate conditioner on the ends and work your way up until you reach the base of your skull - around your upper ear lobe

Always comb, never brush, your hair when wet: Gently use a wide-tooth comb, from root to tip, on wet hair to prevent breakage

Use a special towel to dry your hair: My favorite is from Crown Affair (pricey for what it is but worthwhile in the long-term), but a Turbie Twist from the drugstore works infinitely better than a regular towel that weighs down and causes frizzy, damaged hair

Always use a heat protection spray before blow drying or straightening/curling your hair: (Briogeo and Oribe products are my love for all haircare products, including their blowdry creams – also love R +Co. for a heat protection styling mist)

Choose your hair ties wisely: Use seamless or silk hair ties exclusively to prevent breakage or awkward creases on your hair. Wear a silk scrunchie if you prefer. These hair ties from Amazon are my holy grail (only $7 for 100 hair ties!), and they come in a portable ziplock bag

Use dryer sheets to minimize hair frizz and water or Vaseline to slick back fly-aways

Other Hygiene Tips:

Brush teeth, floss, & skincare (2x/day); Get a water pick, too, if you can!

Use a toothbrush cover at all times; Close the toilet seat before flushing

Wash your body towels at least once a week

Wash your pillowcases weekly and sheets at least once every 2 weeks

Throw out and replace your mascara every 2-3 months

Change your underwear and socks daily or more after sweating/working out

For those who menstruate, change your pad or tampon every 3-4 hours

Vulva owners: Use a fragrance-free soap on the outside, only water to clean the inside – no fancy wipes or douching. Wipe front to back!

Wear cotton underwear whenever possible; Find a fabric that breathes

Have a similar buttocks cleansing routine that you do for your face to prevent embarrassing zits or acne

Don't shave between waxes; Use tweezers if necessary a few days after your hair removal treatment

Always wash your hands before touching your face

Hope this helps xx

[day6source]

Seungkwan on Weverse

With Young K [in comment] Oh by the way in the video Lactic acid bacteria and nutritional supplements are not for me!.. It's good to live but.. Don't follow me thinking I'm taking them 🥲

[heckthis-heckallofthis]

CAWF Tumblr simulator

🦠 Neutro-2145 Follow

B Cell hasn't worked in a while, the bacteria tastes bland…

(56 Notes)

❤️ IM1235 Follow

The neutrophils are so cool when they're saving the body! I should get them a gift to show my gratitude!

❤️ IM1235

Ok I just saw them rip out the insides of an infected cell, I don't think I can sleep tonight.

#oh my god #do they do that all the time???

(45 notes)

🧸 Dendri217 Follow

I don't think sewing lactic acid bacteria nearly everyday is good for my mental health, but it sure is fun! I need to go outside more I think

#lactic acid bacteria #my beloved #maybe I have too many of them #but you can never have too many lactic acid bacteria

(11 notes)

🎆 RegT59 Follow

As much as I love Helper T as a friend I wish he'd stop buying random things with our budget. He didn't even solve the Rubik's cube he bought last time, now he's buying those metal wire puzzles.

🎆 RegT59

He offered to get me something and I bought a conch shell just because it looked interesting. His bad habits are rubbing off on me.

#sigh #i should just stick to solitaire #our office is getting so cluttered

(64 notes)

⚪ Neutro-3033 Follow

The amount of people that don't know not all neutrophils enjoy eating bacteria or infected cells is wild. Have you tried to eat some?? It's terrible. Some of us only eat it because it's part of the job.

#i swear #its so annoying #at least the RBCS bring us stuff other than bacteria #i really wouldn't mind something less sweet

(82 notes)

✖️ Cross-TCell reblogged

🐦‍⬛ King-Killer

How do I tell my subordinates that I don't actually hate them and that I'm just strict and they need to stop being so sloppy? Believe me guys I like having you around please invite me to something I'm begging you

🐦‍⬛ King-Killer

That was a moment of weakness ignore that (please invite me please please please ple

🐦‍⬛ King-Killer

WHICH ONE OF YOU REBLOGGED THIS?? NOW ALL MY SUBORDINATES ARE CONSTANTLY BRINGING ME WITH THEM FOR LUNCH????

#its okay squad leader #we honestly just thought you'd be too busy to bother with us #so glad you actually do like us #the boys love you too

(19 notes)

🍸 Microfold108 Follow

What even is the point of living? If not just for the sake of a higher being we don't even know? Are they good? Are they bad? Maybe they're the nicest person in the world, maybe they're a serial killer who has murdered countless of their kind. Do they know we work only for them? Do they know how many of us love them?

🍸 Microfold108

Nevermind Dendritic cell came over with a lot of friends and he said they all enjoyed me so maybe there is more to life than that.

#i need to find an actual interest #maybe then I'll stop being so negative about everything

(4 notes)

🟩 HelperT31 Follow

Apparently you can just buy a house??? On Sellular?? I'm going to prank Reg T with this. It's going to be so funny, imagine I pull out a whole house right in front of the office, she'd go insane.

#nobody reblog this I can't let reg t see this #itll ruin the surprise

(1,129 notes)

🗡️ NatKiller095 Follow

Non-immune cells are literally so scary, how do you socialize everyday without getting tired or stressed out??? What do you MEAN you think us murdering cells is scarier?? At least I don't have to go around the ENTIRE body just to hand over a box of gases to someone I barely know!

✨ Eosin-9024 Follow

I agree!! How else would you relieve stress if you can't straight up explode? I would rather die than have to deal with that everyday, I'm so glad parasitic infections are rarer than bacterial and viral infections.

#non immune cells #im sorry for exploding your houses all the time but you guys genuinely terrify me

(34 notes)

🪩 B265 Follow

I love working on the skin! So many beautiful women up here! Way better than working for that insane idiot boss in the alimentary tract

#talking about helper T cell #he sucks so bad #wont let me live my life for just 5 minutes #i do really miss reg t tho #she was way better than helper T

(8 notes)

🪄 Mast92 Follow

The reason why Cellor-sun was so adamant about saving her friends despite risking her life to do so was because if she didn't she risked the Natchlor absorbing her powers and in turn causing the destruction of the whole vessel. Yes she loves her friends but she needed to take the risk, it was a big part of the plot, how do people not see that the first time they watched??

Also I hate how they forcefully gave Cellor-sun a love interest. Soma was an interesting character as Cellor-sun's new companion but they didn't have to force the love interest trope on him. I feel like the trope was so one dimensional, like two different people wrote him. The Cellor-sun I know would never instantly fall in love with someone like that! Their arc was literally 20 minutes long!!! She has high standards and yet just happened to meet someone who has all those exact standards??? Where do you find a cell that happens to be into all your interests, mesh well with your friends, and don't mind that you are a magical girl constantly risking your life for the sake of the vessel?? Soma would've been fine if he was just a friend of Cellor, he could've been her love interest, just stretch it out realistically. He has interesting powers that interact well with the rest of the cast, I really just wish his arc with Cellor would've been written better. Whoever wrote that needs to post a public apology right now.

#cellor-sun against the univessel #cellor-sun #soma-san catu #i could've written it better for real #catu

(424 notes)

[biology-geology-beaches-india]

The Scientific Research Notes of S. Sunkavally. Page 207.

[darkmetaknightspussy]

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.

Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.

Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening. Generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable.

There is some debate as to the best way to store cheese, but some experts[who?] say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a porous plastic on the inside, and the outside has a layer of wax. This specific combination of plastic on the inside and wax on the outside protects the cheese by allowing condensation on the cheese to be wicked away while preventing moisture from within the cheese escaping.

A specialist seller of cheese is sometimes known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, much like becoming an expert in wine or cuisine. The cheesemonger is responsible for all aspects of the cheese inventory: selecting the cheese menu, purchasing, receiving, storage, and ripening.

[cornkernelle]

To make a bread cookie rise..

(TW: somewhat creepy character design below! Mildly Trypophobia)

" Combine flour and water, and leave it to ferment in a jar. Overtime, the wild yeasts and lactic acid bacteria present in the environment and flour will feed on the mixture. Feed it every 24 hours, equal parts starter, flour, and water. Best be careful of what else you feed it, however, as giving it the wrong amount of life power... "

...might just make it hungrier.

Sourdough Starter! a living breathing culture, festering and taking form of what you might recognize as a cookie. They are anything but! I'm still developing this, so these are simply concepts for now.. but I really like uncanny features like these, so they will absolutely be a character I'll be drawing.