The primary virulence factors of propionibacterium acnes are lipase (which helps to break down the yucky oils/lipids on our face), hyaluronidase (which is an enzyme that breaks down the connective tissues and increases the permeability of connective tissues), neuraminidase, proteases, inflammatory mediators, and other enzymes.
Triglycerides hydrolysis test because this bacterium feeds on fatty acids.
How does the rocky mountain spotted fever organism result in disease & what are the virulence factors?
Virulence is the degree of pathogenicity within a types of parasites. The factors of virulence are the colonization of a niche in the host, immunoevasion, immunosuppression, entry and exit of cells and obtaining nutrition from the host.
The virulence factor list include capsules, fimbriae, outer membrane proteins, techoic acids, protein A, and m protein. Virulence factors are factors that allow pathogens to avoid host defense mechanisms and adversely affect the host.
A virulence marker is a diagnostic tool in detecting viral factors. The importance of identifying viral factors lies in opportunities for prevention and to identify modes of transmission.
Erythrogenic
Virulence factors
result after the plugged follicle is invaded by Propionibacterium acnes, a bacteria that normally lives on the skin. A pimple forms when the damaged follicle weakens and bursts open, releasing sebum, bacteria, and skin
candida produces parasites
Gram + pleomorphic rods; Diphtheroids 2) Aerotolerant anaerobes, i.e, obligate fermenters - only produce ATP via SLP. 3) Inhabit anaerobic microenvironments of the skin (hair follicles). 4) Produce propionic acid as 1^ fermentation end product. 5) Ferment lactic acid; extract residual energy from a waste product of other bacteria. 6) Propionibacterium acnes - Acne (p. 523)
There are infinitely many things that do not contribute to the virulence of a pathogen. Elvis does not contribute to the virulence of a pathogen.
Propionibacterium shermanii is a subspecies of P. freudenreichii. It is used to make the holes in cheese, because it creates carbon dioxide bubbles.