Post by toni on Mar 13, 2007 16:06:15 GMT -5
Okay, I admit, I'm nuts with obsession in trying to figure out these insane symptoms.
I was wondering where Mycobacterium came from and that got me following this, "can be a contaminant of dairy products".
Quote:
Mycobacterium avium subspecies paratuberculosis (MAP), which has been reported as a possible food contaminant, particularly in dairy products.
www.nzfsa.govt.nz/science/research-projects/mycobacteria-paratuberculosis/index.htm
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Okay, then this:
Most mycobacteria are classified into two categories: fast-growing and slow-growing, based on laboratory growth characteristics. All mycobacteria are aerobic and acid fast.
All Mycobacteria share a characteristic cell wall, thicker than in many other bacteria, which is hydrophobic, waxy, and rich in mycolic acids/mycolates.
Mycobacteria are widespread organisms, typically living in water (including tap water treated with chlorine) and food sources.
Mycobacteria can colonize their hosts without the hosts showing any adverse signs. For example, billions of people around the world are infected with M. tuberculosis but will never know it because they will not develop symptoms.
Mycobacterial infections are notoriously difficult to treat.
en.wikipedia.org/wiki/Mycobacterium
And:
Mycobacterium is a genus of Actinobacteria. So, I that up.
The Actinobacteria or Actinomycetes are a group of Gram-positive bacteria. Most are found in the soil, and they include some of the most common soil life, playing an important role in decomposition of organic materials, such as cellulose and chitin.
Other Actinobacteria inhabit plants and animals, including a few pathogens, such as Mycobacterium.
Some Actinobacteria form braching filaments, which somewhat resemble the mycelia of the unrelated fungi, among which they were originally classified under the older name Actinomycetes.
Most members are aerobic, but a few, such as Actinomyces israelii, can grow under anaerobic conditions. Unlike the Firmicutes, the other main group of Gram-positive bacteria, they have DNA with a high GC-content and some Actinomycetes species produce external spores.
Lastly, the Mycelium:
en.wikipedia.org/wiki/Mycelium
I was wondering where Mycobacterium came from and that got me following this, "can be a contaminant of dairy products".
Quote:
Mycobacterium avium subspecies paratuberculosis (MAP), which has been reported as a possible food contaminant, particularly in dairy products.
www.nzfsa.govt.nz/science/research-projects/mycobacteria-paratuberculosis/index.htm
----------------------------------------------------------------------------------
Okay, then this:
Most mycobacteria are classified into two categories: fast-growing and slow-growing, based on laboratory growth characteristics. All mycobacteria are aerobic and acid fast.
All Mycobacteria share a characteristic cell wall, thicker than in many other bacteria, which is hydrophobic, waxy, and rich in mycolic acids/mycolates.
Mycobacteria are widespread organisms, typically living in water (including tap water treated with chlorine) and food sources.
Mycobacteria can colonize their hosts without the hosts showing any adverse signs. For example, billions of people around the world are infected with M. tuberculosis but will never know it because they will not develop symptoms.
Mycobacterial infections are notoriously difficult to treat.
en.wikipedia.org/wiki/Mycobacterium
And:
Mycobacterium is a genus of Actinobacteria. So, I that up.
The Actinobacteria or Actinomycetes are a group of Gram-positive bacteria. Most are found in the soil, and they include some of the most common soil life, playing an important role in decomposition of organic materials, such as cellulose and chitin.
Other Actinobacteria inhabit plants and animals, including a few pathogens, such as Mycobacterium.
Some Actinobacteria form braching filaments, which somewhat resemble the mycelia of the unrelated fungi, among which they were originally classified under the older name Actinomycetes.
Most members are aerobic, but a few, such as Actinomyces israelii, can grow under anaerobic conditions. Unlike the Firmicutes, the other main group of Gram-positive bacteria, they have DNA with a high GC-content and some Actinomycetes species produce external spores.
Lastly, the Mycelium:
en.wikipedia.org/wiki/Mycelium