Bacteria per Gram of Beef After Temp. (°C) 6 hr 12 hr Staphylococcus 43 140,000,000 740,000,000 aureus 51 810,000 59,000 53 650 300 Salmonella 43 3,200,000 10,000,000 Typhimurium 51 950,000 83,000 53 1,200 300 Clostridium 43 1,200,000 3,600,000 perfringens 51 120,000 3,800 53 300 300 Draw the growth curves for each organism. What holding temperature would you recommend? Assuming that cooking kills bacteria in foods, how could these bacteria contaminate the cooked foods? What disease does each organism cause?
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- Hello, I want you pleaseeee to make a dichotomous key based on provided experiments to identify a an unknown bacterium mixture. It can be E. coli, B. Bulgaris, B subtilis, b aerogenes, m leuteus, s. Aureus, and s epidermisis. Make it based on these possible experiments: phenol red broth, mr/vp test, catalase test, oxidase test, nitrate reduction test, citrate utilization test, Malonate utilization test, decarboxylation test, starch hydrolysis test, dna hydrolysis test, lipid hydrolysis test, gelatin hydrolysis test, urea hydrolysis, SIM medium, triple sugar iron agar test, blood agar test. So far we have run a MAC agar and PEAA plate of the bacteriumEscherichia coli but not Pyrolobus fumarii will grow at 40°C,while P. fumarii but not E. coli will grow at 110°C. What ishappening (or not happening) to prevent growth of eachorganism at the nonpermissive temperature?Gram-positive Catalase + Acid from ............................... Staphylococcus Glucose............................................... Micrococcus Catalase - Coccus................................................ Streptococcus Rod..................................................... Lactobacillus Gram-negative Oxidase - Acid from lactose Uses citric acid............................... Citrobacter Citric acid...................................... Escherichia Lactose - H2S produced Urease ........................ Proteus Urease ....................... Salmonella Oxidase + Rod..................................................... Pseudomonas Coccus................................................ Neisseria Use the dichotomous key in Table 2 to identify a gram-negative rod that ferments lactose and uses citric acid as its sole carbon source. Group of answer choices C) Pseudomonas
- t /g = (Log Nt – Log N0) /0.301 I introduce a loopful of Escherichia coli cells (say, 1000) into 10 mL of Nutrient Broth at 8 p.m. the night before your lab. The cells were taken from a culture plate (Nutrient Agar) held at 37°C, and inoculated into broth at the same temperature. They were held at 37°C overnight in a shaking water bath. At what time would the culture reach the Stationary Phase? Recall that doubling time under optimal conditions (these are) is 20 minutes. A growing bacterial culture has 10,000 CFU/mL at noon and 10,000,000 CFU/mL at 6 p.m. What is the generation time under these conditions? What are your assumptions? At midnight you inoculate 10 mL of a culture of Enterococcus with 103 cells/mL into 990 mL of the same medium, held under the same conditions as the original culture. At what time would the culture reach 107 cells/mL? Assume exponential growth over the period. Assume that g=half an hour. Note: We worked a different variant of this problem in…Help indetifying the unknown bacteria ? Gram Stain: Purple Cell Morpholgy: Rods Oxygen Requirement: OA Acid Fast Stain: pink Endospore Stain: pink rods Blood agar-hemolysis: no lysis Phenol red-glucose fermentation:red,no gas Phenol red -lactose fermentation:red,no gas Phenol red - mannitol fermentation:red,no gas Phenol red-sucrose fermentation: red,no gas Methyl red:no change Voges-Proskaur: no change Oxidase: no change Catalase: bubbles Nitrate Reduction: red after a & bTSA plates of microorganisms grown at 30°C or 37°C In words, describe the differences you see for each organism (E. coli M.,luteus ,S. marcescens and S. saprophyticus) grown at 30°C or 37°C (ie, amount of growth, color, etc
- Experiment #1 From Antoinette de Senna’s Master’s thesis on ‘Screening of biological control organisms for the management of phytopathogenic fungi and foodborne pathogens on produce’. Objective: To screen three LAB (Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus) for antimicrobial activity against the foodborne pathogens Listeria monocytogenes, Salmonella, and Escherichia coli. Methods: 1 ml of the pathogen was placed into a petri dish. Then, 15-20 ml molten tryptic soy agar (TSA) tempered to 50°C was added. When the TSA solidified, a loopful of LAB was spotted onto the agar. Plates were incubated at 35°C for 24 hours then the zone of inhibition was measured from the boarder of the bacterial colony to the perimeter of the clearing. Results: Questions: What is the independent variable? What is the dependent variable? Suggest a control for this experiment? What is the optimal temperature range for Listeria monocyogenes? Is monocyogenes a…Help indetifying the unknown bacteria ? Gram Stain: Pink Cell Morpholgy: Bacillus Oxygen Requirement: OA Acid Fast Stain: green Endospore Stain: pink rods Blood agar-hemolysis: lysis (yellow clearing) Phenol red-glucose fermentation:red,no gas Phenol red -lactose fermentation:red,no gas Phenol red - mannitol fermentation:red,no gas Phenol red-sucrose fermentation: red,no gas Methyl red:no change Voges-Proskaur: no change Oxidase: purple Catalase: bubbles Nitrate Reduction: red after zinxSuppose you spilled two cultures of Salmonella typhimur-ium (each containing 100,000 cells) on your lab bench. You im-mediately applied the same disinfectant to both cultures at thesame time. One culture had been freshly grown for 36 hours andthe other culture is 2 weeks old. If the kill ing rate of the disin-fectant is 90% per minute, do you think that microbes in bothcultures will be completely killed after 6 minutes? Why or whynot?
- MacConkey agar is often used to differentiate E. coli from other Gram-negative rods. The recipe for MacConkey agar is given in the table. Suppose you plated a mixed culture of Escherichia coli, Bacillus subtilis, and Streptococcus pyogenes onto a MacConkey agar plate. Which species would grow, and how would they appear? Why would the others NOT grow?Purpose Solve the identity of an unknown bacterial specimen by creating a dichotomous key and using the staining, culturing and biochemical identification procedures you have learned about during the semester. Possible Organisms Alcaligenes faecalis Enterobacter aerogenes Enterococcus faecalis Escherichia coli Proteus vulgaris Pseudomonas aeruginosa Salmonella arizoniae Staphylococcus aureus Staphylococcus epidermidis Staphylococcus saprophyticus Streptococcusbovis Streptococcus pyogenes You must write up your OWN dichotomous key for all the possible unknown organisms listed on above. Writing this key requires you use the same type of reasoning used in the Dichotomous key lab. The first step of the key will be the Gram Stain. Subsequent steps will include biochemical tests only. Please help me with this question. Thank you so much !Escherichia coli O157:H7 is a foodborne pathogen and can cause serious illness in humans by producing toxins that can severely damage the lining of intestines and kidneys. What are the oxygen requirements of coli? What result would you observe in the MTM agar deep test? Explain. Research on the growth requirements of this bacterium is required. What is the role of oxygen and cytochrome c oxidase in aerobic respiration? Why does the nitrate reduction tube turn red after the addition of zinc? Clostridium tetani is a common soil bacterium and causes tetanus. Would you expect tetani to possess the enzyme catalase? Explain. Research on the growth requirements of this bacterium is required.