6 ms·
C. difficile & trehalose?
by dubyah 8y ago
C. difficile & trehalose?
- dghughes 8y agoYes it seems it was C. difficile. I was on mobile and it was tedious to look. But now I did a search and the article I linked below mentions "virulent strains of the bacterium Clostridium difficile". A brief snippet >Trehalose is an extremely stable sugar, resistant both to high temperatures and to acid hydrolysis thanks to the glycosidic bond linking its two glucose units. This makes it valuable for high temperature food processing, since it doesn’t lead to browning as part of the Maillard reaction. Speaking of Clostridium difficile. >...they can grow on this sugar while others cannot.’ https://www.chemistryworld.com/news/food-additive-may-have-given-deadly-bacterium-its-chance/3008488.article https://www.chemistryworld.com/news/food-additive-may-have-g...