Microbial damage

Sum of Microbial damage Microbial damage Microbial damage... 

I onsucrose Components from Storage or Damag e of Beets. Some nonsucrose components are associated with the conditions under which the beets have been stored prior to processing, as respiration products or products of microbial attack In either case they direcdy and indirectly reduce sucrose yield and may cause other processing problems. Glucose and fmctose have already been discussed and can derive from either source. 

Nonoxidizing Antimicrobials. Nonoxidizing antimicrobials usually control growths by one of two mechanisms. In one, microbes are inhibited or killed as a result of damage to the ceU membrane. In the other, microbial death results from damage to the biochemical machinery involved in energy production or energy utilization. 

Wastage is caused by biological material accumulating on or near surfaces. Microbial mats such as slime layers and massive accumulations of larger organisms cause most damage. 

Another undesirable modification is removal of some amino acids residues from the C-terminus and/or the N-terminus by microbial exoproteases. Care needs to be taken during the fermentation and extraction stages to minimize proteolytic damage, and any nibbled molecules should be removed during purification. 

Microbial virulence is often the outcome of the complex interactions that take place as the pathogen establishes itself in the human host. The molecular determinants of pathogenicity include factors that cause damage to the host cell and those that help the microbe establish productive infection for survival [35]. The human host immune response counters the presence of these microbes with its acquired or innate immune response arsenal with outcomes that range from acute to chronic or latent infections. A clear definition of the host and microbial... 

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