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.
About the Hosts of TWiM
Vincent Racaniello, Ph.D. (@profvrr) is Higgins Professor of Microbiology & Immunology at Columbia University Medical Center. He has been studying viruses for over 40 years. He teaches virology to undergraduate and graduate students, as well as medical, dental, and nursing students. His lectures are available online at iTunes University, YouTube, and Coursera.
Michael Schmidt, Ph.D. (TWiM) is the Professor and Vice Chairman of Microbiology and Immunology and Director of the Office of Special Programs at the Medical College of South Carolina. Dr. Schmidt is leading a team of infectious disease specialists from three health sciences centers and engineers from industry.