Neither nor is able to ferment mannitol. Enterococcus faecalis ... Escherichia coli Escherichia coli .. Enterococcus faecalis Proteus vulgaris ... Serratia marcescens Serratia marcescens ... Staphylococcus aureus Staphylococcus aureus ... Staphylococcus epidermidis O Staphylococcus epidermidis .. Proteus vulgaris
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- Raw poultry can carry Salmonella or Campylobacter bacteria, both of which produce toxins that can cause serious diarrhea, among other symptoms. Aside from the discomfort, why does such an infection require immediate medical attention?Why is the metabolism of Streptococcus bovis of specialconcern for ruminant nutrition?You are given a mixed culture of 3 bacteria–Methicillin-resistant Staphylococcus aureus(MRSA), Escherichia coli and Enterobacter aerogenes. Assume that Escherichia coli can ferment glucose, maltose, sucrose and lactose and also produce carbon dioxide gas on fermenting these. Assume that Enterobacter aerogenescan ferment only sucrose and cannot ferment glucose, maltoseand lactose. Also on fermenting sucrose it produces hydrogen sulphide gas. Assume that MRSA does not ferment any of these 4 sugarsbut forms endosporesand is sensitive to penicillin. Also they all give similar looking white-colored colonieson an agar plate. Question:Generate pure cultures of these 3 bacteria using the following tools that you learned in the lab. Use any (some or all)of these toolsto generate pure cultures as well as confirm them. A) Any of Staining methods B) Special media plates(McConkey Agar or Blood Agar or Mannitol Agar plates) C) Fermentation media tubes(Triple Sugar Iron (TSI)or Durham tubes) D) Any…
- Coliform bacteria are common contaminants of meats. High coliform counts in food indicate the potential for finding which intestinal pathogens?Your patient has postinfectious glomerulonephritis, as its name implies, follows an acute infection somewhere else in the body. What is the most common cause of acute postinfectious glomerulonephritis?a. Escherichia colib. Staphylococcus aureusc. Pseudomonas aeruginosad. Streptococcus pyogenese. Bacillus cereusBotulism is commonly associated with ingestion of specific typesof food prepared in a particular manner. What is it about both thefood and preparation that encourages infection?
- for acrolein taint to occur glycerol is metabolized in the presents of _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 1) catechin 2) epicatechin 3) anthocyanins 4) ferulic acid 5) m caftaric acid by Lactobacillus buchneri.Choose the correct option. Enzyme composition of succus entericus is best represented by : 1.Trypsinogen, Nuclease, Maltase 2.Nucleosidase, Lipase, Lactase 3.Enterokinase, Amylase, Mucus 4.Dipeptidase, Nucleosidase, ChymotrypsinMutant strains of Helicobacter pylori that lack the ability to produce urease fail to cause infection when they are swallowed. Infection occurs, however, if a tube is used to introduce them directly into the layer of mucus that overlies the stomach epithelium. What does this imply about the role of urease in the bacterium’s pathogenicity?
- What types of foods are usually associated with botulism food poisoning?For which one of the following enteric illnesses is a chronic carrier state most likely to develop? Cholera Campylobacter enterocolitis Typhoid fever Shigella enterocolitis ETEC enterocolitisclostridium botulinum is a bacterium usually present in soil that may cause botulism. Briefly explain why one or few cells of a pathogenic bacterium, such as clostridium botulism, by itself typically does not secrete a toxin, despite the species as a whole being characterized as toxin producing.