Oral microbiology is the study of the oral cavity's microorganisms (microbiota) and their interactions with other oral microbes and the host. The environment in the mouth is ideal for the growth of the microorganisms that live there. It offers a constant supply of water and nutrients, as well as an appropriate temperature. Oral microorganisms attach to teeth and gums to avoid being washed down the oesophagus and into the stomach, where acid-sensitive microbes are destroyed by hydrochloric acid. Bacteria in the mouth have evolved methods to sense their surroundings and avoid or adapt their hosts. Bacteria thrive in the ecological niche created by the tooth surface as well as the mucosal epithelium. pH, oxygen concentration and availability at certain oral surfaces, mechanical forces acting on oral surfaces, salivary and fluid flow through the oral cavity, and age are all factors that have been identified to affect microbial colonization of the oral cavity.
Title : Screening for proteins that extend chronological life span in yeast
Eugene Boon Beng Ong, Universiti Sains Malaysia, Malaysia
Title : Heavy metal tolerance and adaptive strategies of halophilic archaea isolated from the highly contaminated Sfax solar saltern sediments (Tunisia)
Houda Baati, University of Sfax , Tunisia
Title : The effectiveness of B cell and T cell epitopes cocktail as a potential vaccine against Staphylococcus aureus in two murine models
Samar Mansour Solyman, Suez Canal University, Egypt
Title : Extremophiles protein structural, functional and evolutionary adaptation driven by its structural plasticity is proven by different physicochemical factors
Anindya Sundar Panja, Vidyasagar University, India
Title : Studies on alteration of gut microbial composition with probiotics administration in health and disease using metagenomic analysis
Manisha Mandal, MGM Medical College, India
Title : Development and validation of two robust simple chromatographic methods for estimation of tomatoes specific pesticides? residues for safety monitoring prior to food processing line and evaluation of local samples
Amira Hegazy, BSU, Egypt