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Topic Review
Klebsiella pneumoniae in Clinical Settings and the Environment
The increasing reports of multidrug-resistant Klebsiella pneumoniae have emerged as a public health concern, raising questions about the potential routes for the evolution and dissemination of the pathogenic K. pneumoniae into environmental reservoirs. Potential drivers of the increased incidence of antimicrobial-resistant environmental K. pneumoniae include the eminent global climatic variations as a direct or indirect effect of human activities. 
  • 352
  • 16 Aug 2023
Topic Review
Komagataella phaffii Biotechnology
The need for a more sustainable society has prompted the development of bio-based processes to produce fuels, chemicals, and materials in substitution for fossil-based ones. In this context, microorganisms have been employed to convert renewable carbon sources into various products. The methylotrophic yeast Komagataella phaffii has been extensively used in the production of heterologous proteins. The obligate aerobic yeast Komagataella phaffii is a non-pathogenic certified and generally recognized as a safe (GRAS) microorganism. It is classified in the Saccharomycetales order and Saccharomycetaceae family. 
  • 485
  • 10 Nov 2022
Topic Review
Lachancea thermotolerans for Reducing Volatile Acidity of Wines
To improve the quality of fermented drinks, specifically wine, some yeast strains have been isolated, tested, and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and can ferment in quite undesirable conditions, such as the case of must, or wines with a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which have been studied for their use in wine due to their ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. 
  • 223
  • 13 Sep 2023
Topic Review
Lactobacillus Rhamnosus
Lacticaseibacillus rhamnosus (previously: Lactobacillus rhamnosus) is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis (or "BV"). The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis. Despite the rare infections caused by L. rhamnosus, the species is included in the list of bacterial species with qualified presumed safety (QPS) status of the European Food Safety Agency.
  • 767
  • 08 Nov 2022
Topic Review
Lactobacillus Genus Complex
Microorganisms belonging to the Lactobacillus genus complex (LGC) are naturally associated or deliberately added to fermented food products and are widely used as probiotic food supplements. Moreover, these bacteria normally colonize the mouth, gastrointestinal (GI) tract, and female genitourinary tract of humans. They exert multiple beneficial effects and are regarded as safe microorganisms. However, infections caused by lactobacilli, mainly endocarditis, bacteremia, and pleuropneumonia, occasionally occur. 
  • 426
  • 24 Aug 2022
Topic Review
Lactococcus lactis
Gram-positive cocci known as Lactococcus are found solely in pairs or in chains. They are catalase-negative, and facultatively anaerobic L-lactic acid is the main byproduct of the fermentation of glucose during the glycolytic pathway of L. lactis.
  • 203
  • 05 Jan 2024
Topic Review
Lemna Is Productive and Nutritious in Low Light
Land plants adjust growth rate, protein content, and antioxidant content in response to their environment. These acclimatory adjustments in plant form and function may require several days and development of a new leaf. An apparent lesser need for such acclimation is demonstrated here for the floating aquatic plant Lemna minor with a focus on its response to the growth light environment. Relevant features of L. minor include unusually high growth rates, photosynthetic capacities, and protein content coupled with the ability to produce high levels of photoprotective xanthophylls (which are essential human micronutrients) across a wide range of growth light environments without compromising photosynthetic efficiency.
  • 323
  • 26 May 2023
Topic Review
Listeria in Conventional and Alternative Egg Production Systems
Listeria continues to be a persistent foodborne pathogen that is responsible for human cases of listeriosis when contaminated food products are consumed. Human subjects considered to be most susceptible include the elderly, immunocompromised, and pregnant women. Listeria is characterized as a saprophytic organism with the capability of responding and adapting to constantly changing environments because it possesses multiple stress response mechanisms to overcome varying temperatures, salt concentrations, and pH, among others. Primary foods and food products associated with listeriosis include dairy products and ready-to-eat meats such as turkey products. Historically, chicken eggs have not been identified as a primary source of Listeria, but the potential for contamination during egg production and processing does exist. Listeria species have been isolated from egg-processing plant equipment and are presumed to occur in egg-processing plant environments. Whether Listeria is consistently disseminated onto eggs beyond the egg-processing plant is a risk factor that remains to be determined. 
  • 297
  • 29 Aug 2023
Topic Review
Listeria ivanovii
Listeria ivanovii invasiveness, pathogenicity and distribution in the environment.
  • 480
  • 30 Aug 2022
Topic Review
Listeria monocytogenes
Listeriosis is a serious food-borne illness, especially in susceptible populations, including children, pregnant women, and elderlies. The disease can occur in two forms: non-invasive febrile gastroenteritis and severe invasive listeriosis with septicemia, meningoencephalitis, perinatal infections, and abortion. Expression of each symptom depends on various bacterial virulence factors, immunological status of the infected person, and the number of ingested bacteria. Internalins, mainly InlA and InlB, invasins (invasin A, LAP), and other surface adhesion proteins (InlP1, InlP4) are responsible for epithelial cell binding, whereas internalin C (InlC) and actin assembly-inducing protein (ActA) are involved in cell-to-cell bacterial spread. L. monocytogenes is able to disseminate through the blood and invade diverse host organs. In persons with impaired immunity, the elderly, and pregnant women, the pathogen can also cross the blood–brain and placental barriers, which results in the invasion of the central nervous system and fetus infection, respectively. 
  • 316
  • 23 Dec 2022
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