Evolution of Equine Influenza Led to Canine Offshoot Which Could Mix With Human Influenza

WASHINGTON, DC – June 19, 2014 – Equine influenza viruses from the early 2000s can easily infect the respiratory tracts of dogs, while those from the 1960s are only barely able to, according to research published ahead of print in the Journal of Virology. The research also suggests that canine and human influenza viruses can mix, and generate new influenza viruses.

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Fecal Transplants Restore Healthy Bacteria and Gut Functions

WASHINGTON, DC – June 17, 2014 – Fecal microbiota transplantation --- the process of delivering stool bacteria from a healthy donor to a patient suffering from intestinal infection with the bacterium Clostridium difficile --- works by restoring healthy bacteria and functioning to the recipient’s gut, according to a study published this week in mBio®, the online open-access journal of the American Society for Microbiology.

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Bacteria Help Explain Why Stress, Fear Trigger Heart Attacks

WASHINGTON, DC – June 10, 2014 - Scientists believe they have an explanation for the axiom that stress, emotional shock, or overexertion may trigger heart attacks in vulnerable people.  Hormones released during these events appear to cause bacterial biofilms on arterial walls to disperse, allowing plaque deposits to rupture into the bloodstream, according to research published in published today in mBio®, the online open-access journal of the American Society for Microbiology.

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Good Bacteria Armed With Antibiotic Resistance Protect Gut Microbiome

WASHINGTON, DC – June 12, 2014 – Researchers from Case Western Reserve University in Cleveland have discovered that populating the gastrointestinal (GI) tracts of mice with Bacteroides species producing a specific enzyme helps protect the good commensal bacteria from the harmful effects of antibiotics. Their research is published ahead of print in Antimicrobial Agents and Chemotherapy.

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Fermentation of Cocoa Beans Requires Precise Collaboration Among Two Bacteria, and Yeast

WASHINGTON, DC – June 10, 2014 – Good chocolate is among the world’s most beloved foods, which is why scientists are seeking to improve the product, and enhance the world’s pleasure. A team of researchers from Germany and Switzerland—the heartland of fine chocolate—have embarked upon a quest to better understand natural cocoa fermentation and have published findings ahead of print in the journal Applied and Environmental Microbiology.

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