Michele Hindmarsh mhindma@my.wgu.edu Student ID# 000383032 MLT1 – Experiment 5; Task 6 Differential Staining Heidi Atkinson‚ MS Lab Experiment #5-Differential Staining Through the process of differential staining‚ there are distinct differences between the cell walls of gram-positive and gram-negative bacteria. In the case of gram-positive bacteria‚ the cell wall is comprised of 60-90% peptidoglycan and is very thick. There are numerous layers of teichoic acid bound with peptidoglycan
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necessary for growth. Many of these microorganisms will grow at the top of the tube‚ but will also be dispersed throughout as well. B. Discuss the temperature requirements of the organisms (you grew) in this lab. Both Staphylococcus epidermis and Lactobacillus acidophilus are mesophiles. Mesophiles grow best between 25- 45 degrees Celsius (Alonzo‚ n.d.). In this experiment both bacteria have grown easily at a maintained room temperature of 26 Celsius. C. Discuss under what conditions you would want
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Bacteria that Grow in Milk Jennifer Beagley and Katie Anderson Starr’s Mill High School 193 Panther Path Fayetteville‚ Georgia 30215 10th Grade Table of Contents 1. Abstract 15 2. Introduction 1-3 3. Materials 4 4. Procedures 5-6 5. Results 7 6. Discussion8-9 7. Conclusion 10 8. Acknowledgments 11 9. Bibliography 12 10. Appendix 13 11. Forms 14 Introduction The type of bacteria found in milk can help society in many ways. For example‚ if testing
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Milk is a nutritionally rich food that also proves beneficial to health. Nowadays‚ it is often to find diversified milk products with various flavors and forms and a longer shelf life. One such product is cheese‚ which is universally understood as a coagulated milk protein formed due to enzyme activity and whey separation (Robinson and Wilbey‚ 2008). There are multiple cheese categories in the world‚ commonly classified according to their water content. The focus of this study is Parmesan cheese
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WHY I CHOSE THE PROJECT? This project has been chosen in view of increasing demand of milk and also due to higher expectations of good quality and low fat diet requirements of the people with better awareness. Also the requirement for such quality products is more acute today. In this project I have prepared soy milk from soyabeans and have compared the conditions of formation of good quality cow milk yogurt and soy milk yogurt. I have also tried to find the effect of temperature on the pH of
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Cultures * The main (starter) cultures in yogurt are Lactobacillus bulgaricus andStreptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot‚ or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus bulgaricus andStreptococcus thermophilus are the only 2
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Cited: Chen‚ C.‚ Lin‚ W. C.‚ Kong‚ M. S.‚ Shi‚ H. N.‚ Walker‚ A. W.‚ Lin‚ C. Y.‚ & Huang‚ C. T. (2011‚ September 30). Oral inoculation of probiotics Lactobacillus acidophilus NCFM suppresses tumour growth in segmental orthotropic colon cancer and extra-intestinal tissue [Electronic version]. British Journal of Nutrition‚ 1-12. doi:10.1017/S007114511004934 Ishibashi‚ N.‚ & Yamazaki‚ S. (2001‚ February). Probiotics
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product.[4] When both salt concentration and temperature are low‚ Leuconostoc mesenteroides dominates‚ producing a mix of acids‚ alcohol‚ and aroma compounds. At higher temperatures Lactobacillus plantarum dominates‚ which produces primarily lactic acid. Many pickles start with Leuconostoc‚ and change to Lactobacillus with higher acidity.[4]South Asia[edit] India has a large variety of pickles (known as Achar in Punjabi and Hindi‚ Uppinakaayi in Kannada‚ Lonacha in Marathi‚ Oorukai in Tamil‚ ooragaya
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INTRODUCTION Cell isolation and culture are essential tools for the life sciences today specifically in the study of cell function. Isolated cells grown under controlled conditions can be manipulated and imaged at a level of resolution under the microscope‚ that is not possible in whole animals or even tissue explants (Zhang and Kuhn‚ 2011). In its simplest form‚ cell culture involves the dispersal of cells in an artificial environment composed of nutrient solutions‚ a suitable surface to support
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An Introduction to Probiotics Probiotics are live microorganisms (in most cases‚ bacteria) that are similar to beneficial microorganisms found in the human gut. They are also called “friendly bacteria” or “good bacteria.” Probiotics are available to consumers mainly in the form of dietary supplements and foods. They can be used as complementary and alternative medicine (CAM).1 To find out more about topics and resources mentioned in this fact sheet‚ see “For More Information.” Key Points
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