Foodie TWiM reveals that bacteria in human saliva are major components of Ecuadorian indigenous beers, and an unusual E. coli that produces atypical light cream-colored colonies in chromogenic agar.
The TWiM team discuses saliva as more sensitive for SARS-CoV-2 detection in COVID-19 patients than nasopharyngeal swab and how Mycobacterium tuberculosis sulfolipid-1 activates nociceptive neurons and induces cough.
This episode is all about saliva: how certain bacteria survive in it, and how swallowing saliva might cause intestinal inflammation.
Vincent, Michael, Elio discuss the role of prophage excision in exit of Listeria from the phagosome, and analysis of bacterial communities in saliva.