I need help anwering questions 6-10 only. Thanks. 3. Suggest a control for this experiment?4. What is the optimal temperature range for Listeria monocyogenes? Is L. monocyogenes apsychrophile, psychrophile, mesophile, or themophile?5. What the optimal pH range for Lactobacillus plantarum? Is Lb. plantarum an acidophile,neutraphile, or alkalophile?6. What is the toxin produced by E. coli O157:H7 that was encode by phage as aconsequence of lysogenic conversion? Explain the medical importance.7. Which bacterial culture (Lb. plantarum, P. acidilactici, or P. pentosaceus) was mosteffective against L. monocytogenes and Salmonella? Explain why.8. What are the limitations of using an agar disk diffusion assay to assess theeffectiveness of an antiseptic, disinfectant, or, in this case, a biological control agenton the growth of bacteria of interest?9. LAB produce organic acids that have shown to be effective against controlling thegrowth of foodborne pathogens. What specific organic acid is produced by LAB duringfermentation?10. What is the logical next step to validate the efficacy of the biological control agent? Experiment #1 From Antoinette de Senna's Master's thesis on "Screening of biological controlorganisms for the management of phytopathogenic fungi and foodborne pathogens on produce".Objective: To screen three LAB (Lactobacillus plantarum, Pediococcus acidilactici, andPediococcus pentosaceus) for antimicrobial activity against the foodborne pathogens Listeriamonocytogenes, Salmonella, and Escherichia coli.Methods: 1 ml of the pathogen was placed into a petri dish. Then, 15-20 ml molten tryptic soyagar (TSA) tempered to 50°C was added. When the TSA solidified, a loopful of LAB wasspotted onto the agar. Plates were incubated at 35°C for 24 hours then the zone of inhibition wasmeasured from the boarder of the bacterial colony to the perimeter of the clearing.Results:LmonocytogenesSalmonellaE col O157-H7Questions:1. What is the independent variable?2. What is the dependent variable?Pacidilactici

Lactobacillus bacteria are found in rich carbohydrates containing products like milk, cheese,…

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, Pediecoccus 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 mi 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 clkaring. Results: E col OIS7H7 Questions: 1. What is the independent variable? 2. What is the dependent variable? P. pontonv

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, Pediecoccus 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 mi 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 clkaring. Results: E col OIS7H7 Questions: 1. What is the independent variable? 2. What is the dependent variable? P. pontonv

Microbiology for Surgical Technologists (MindTap Course List)

2nd Edition

ISBN:9781111306663

Author:Margaret Rodriguez, Paul Price

Publisher:Margaret Rodriguez, Paul Price

Chapter13: Gram-positive Bacilli

Section: Chapter Questions

Problem 1UTM

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