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Showing posts with the label MRSA

Your next dose of antibotic - Sugar [Coffee Byte]

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These tiny grains could be your next dose of antibiotics
 (Photo credit: Wikipedia)We have all heard of antibiotic resistance, notoriously of  the MRSA and the need to use antibiotics sparingly. One major reason that antibiotic resistance scares us is because we do not have sufficient alternatives available with us to combat a resistant strain. For example, the microbes belonging to Burkholderia sp. can be naturally resistant to about 35 antibiotics agents as was shown in this 2004 research paper and therefore provide a small window of opportunity for treatment if contracted. 
The solution to this problem is to develop new age antibiotics. The problem here, however, is that the pace of discovery is much slower than the growing pace of antibiotic resistance and at this rate we will soon have microbes that are resistant to every antibiotic in our armoury. The way out of this is to understand the psyche of the microbes and develop antibiotics that microbes are not going to develop resista…

Bread that won't go bad!

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Mold on bread (Photo credit: Wikipedia) Imagine a future where the packet of bread that you bought yesterday stays mould-free for months to come!
Rhizopus stolonifer, the most common form of fungus known to man, is the cause of moulds that grow on packed bread. The fungus is so common that all you need to grow it on a slice of bread is some moisture from the air.  So, how do you save the opened packet of bread from the an attack of this proliferative fungus. A common method, followed in most households is storing bread in the refrigerator.

While this might slow down fungal growth for the bread you bought, shelf life of packed bread is quite short (usually 5 days). As much as 25% of all bread produced is discarded after 5 days leading to a large amount of food wastage globally. Bakeries tend to add more preservatives such as sodium benzoate, calcium proprionate, potassium sorbate etc. to increase shelf life.  Increasing these concentrations not only affects flavour and texture of bread,…