Propelled by the COVID-19 pandemic, a CSU research team is pursuing a vaccine that would thwart the novel coronavirus using a genetically modified form of the well-known probiotic Lactobacillus acidophilus, a bacterium commonly ingested in yogurt and other foods for gut health.
Dr. Brady Michel, CSU alumnus and biological sciences and STEM faculty for MCC, introduced a group of scientists, including CSU researchers Dr. Mark Zabel, Dr. Danielle Adney and Dr. Anna Fagre, to lead the nearly two-hour long discussion about the virus.
Microgreens. They’re leafy green vegetables that are relatively new to the dining room, but a study by a Colorado State University team indicates that they will be welcome company at the table.
As biologists, we believe that more explicitly acknowledging the complexity of the natural world will provide a more robust understanding of emerging infectious diseases, writes Dick Bowen.
By Brian Geiss: As you age, the reduced “attention span” of your innate and adaptive immune responses make it harder for the body to respond to viral infection, giving the virus the upper hand.
La forma en la que envejece el sistema inmunitario es la razón por la que el virus se ceba especialmente en los mayores de 70 años. (Brian Geiss, associate professor of microbiology, immunology, and pathology, wrote this piece for The Conversation. Spanish translation published in the Spanish newspaper, El Pais)
Pet owners should listen to the advice of their veterinarians and public health experts on COVID-19.
A group at Colorado State University is working on ways to inactivate the virus, which is one option for developing a vaccine.
Scientists at CSU’s Infectious Disease Research Center in Fort Collins are nearing a key milestone in developing a vaccine for the new coronavirus -- but it’s just one of many hurdles still to overcome