Sentence examples for safe bacteria from inspiring English sources

"By their very nature, probiotics are safe bacteria, and if we can delineate those that have benefits for mental health, that would be a major advance for neuroscience and psychiatry.

Lactic acid bacteria are generally recognized as safe bacteria in fermented foods like dairy products, processed vegetables and play an important role in preservation.

They are generally recognized as safe bacteria (GRAS status) and play an important role in food and feed fermentation and preservation, either as the natural microflora or as starter cultures under controlled conditions (Daeschel 1989).

Among bacterial systems developed for antigen delivery in vaccination, some strains of non-pathogenic, food-grade or GRAS (generally regarded as safe) bacteria have been examined for the topical delivery of pharmacologically active protein drugs, after cell engineering with the DNA coding for the protein of interest.

Lactobacillus gasseri is considered to be a relatively safe bacterium and, like other Lactobacillus strains, is commonly included in probiotic preparations [ 5].

These results are of great importance as a new method for the efficient production of diacetyl by food-safe bacteria.

This work provides a viable process for the production of heparosan as a precursor of bioengineered heparin from a safer bacteria strain.

Azitra – The Farmington, Conn.-based startup is developing a "recombinant strain of skin-safe bacterium that secrete therapeutic proteins". These proteins are missing from the skin's microbiome when a person suffers from problems like eczema or a staph infection.

FOR anyone who has ever wondered why scientists and the public are so often at loggerheads over issues of food safety, Marion Nestle's provocative new book, "Safe Food: Bacteria, Biotechnology and Bioterrorism" (University of California Press, 2003), provides something of an answer.

Do not be afraid of the bubbles in your kimchi and be aware of the pressure build up inside the lids as kimchi ferments and releases its gases, it's a unique by product of raw fermentation and the bubbles give the taste of tanginess as it is essentially making its own vinegar to preserve the safe beneficial bacteria.

Refining such approaches together with biological "safety tasks", which can also be synthetic, would be a further step towards the use of safe therapeutic bacteria.