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1.What the optimal pH range for Lactobacillus plantarum? Is plantarum an acidophile, neutraphile, or alkalophile?
2. LAB produce organic acids that have shown to be effective against controlling the growth of foodborne pathogens. What specific organic acid is produced by LAB during fermentation?
3.What is the optimal temperature range for Listeria monocyogenes? Is monocyogenes a psychrophile, psychrophile, mesophile, or thermophile?
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- 1. Where is staphylococcus aureus commonly found? 2. What staphylococcus aureus its significance in medical microbiology? 3. Is staphylococcus aureus an obligate aerobe or facultative anaerobes? 4. can staphylococcus aureus catabolism glucose or lactose? Does it produce strong acid products such as lactic or acetic acid? 5. Does staphylococcus aureus produce by product that are converted to alcohols?1. Answer the following about Corynebacterium diphtheria... Oxygen requirement: Is it classified as an obligate aerobe, facultative anaerobe, microaerophile, aerotolerant, or an obligate anaerobe? Salt requirement: Is it classified as a nonhalophile, halotolerant, halophilic, or as an extreme halophile? pH requirement: Is it classified as an acidophile, a neutrophile, or an alkaliphile? Temperature requirement: Is it classified as a psychrophile, a mesophile, a thermophile, or a hyperthermophile?Temperature plays a very important role in the growth of fungi, bacteria, and other microorganisms. Most bacteria grow at optimal temperatures. Mesophiles are grown mainly at optimum temperature. What is is the impact of the above on a) on unpasterized milk? 2. Expired date and off-putting odor?
- Temperature and growth• Look at the temperature tolerances of Listeria monocytogenes?• Also what interesting thing happens at 37°C and why is it significant1) would you describe the contents of the soil-inoculated broth as being a “pure culture”? Why or why not? 2) How did the uninoculated broth differ in appearance from the broths inoculated with E. Coli and M. Luteus? And then how could you tell if a supposedly sterile, uninoculated broth was contaminated? Please explain in detail and highlight the important parts cuz I am confused and need help! Thanks2,It is mentioned that although streptomycetes contain many molecules with antimicrobial activity, very few are commercialized. Can you provide examples of some of the molecules that are commercialized and some that are not commercialized?
- Look at the temperature tolerances of Listeria monocytogenes? Also what interesting thing happens at 37°C and why is it significant.1. What does Mannitol select for? How does it select these particular bacteria (what component in the agar)?1. Why is it important to have isolated bacterial colonies for this lab activity (Bacteria of GI Tract)? What results would you obtain if you had a mixed culture of bacteria?
- 1. While working with Mannitol Salt Agar you notice the growth of staphylococci however other microorganisms are growing as well. How would you interpret this?1. What scientific terms describe the cellular morphology and arrangement ofStaphylococcus epidermidis? 2. What scientific term describes the cellular morphology of Bacillus subtilis? 3. What scientific term describes the cellular morphology of Escherichia coli if they appearas rod-shaped cells? 4. What is the purpose of heat fixing the smear prior to direct staining? 5. What would happen if you heat fixed a smear before it air-dried? What would youexpect to see when viewing the slide using the microscope? 6. What would happen if you didn’t heat-fix a smear before performing the direct stain? What would you expect to see when viewing the slide using the microscope?Microbiology: Select which statements are true 1. if oxygen concentration in the lumen of the colon increases, this could decrease lumenal short chain fatty acid concentration 2. consuming diverse insoluble dietary fibers can promote increased digestive bacterial diversity, thus affecting the abundance and ratios of short chain fatty acids produced 3. fiber that is indigestible to humans is the most likely carbon source used for producing SCFAs 4. obligate anaerobes are more likely found in small intestine than in colon, because small intestine has higher levels of oxygen 5. less complex carbs (sucros, lactose, glucose,) are likely less abundant in the colon than in stomach or begging of small intestine.