Lab Practical 2 Morphological Staining Techniques Simple Stain- Uses 1 Stain 1. Acid Stains (- Charge)- Stains Background- Nigrosin‚ India Ink and Congo Red 2. Base Stains (+ Charge)- Stains Cell- Methylene Blue‚ Crystal Violet‚ Safranin Differential Staining Techniques- Any Staining Technique using 2 or more stains is differential. It allows us to differentiate between parts. 1. Gram Stain- Two Stains‚ PLUS Reagents- Distinguishes Chemical Composition of Cell Wall PG only (+ Purple)
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Some food in this world are made using microorganism to produce a desire flavour‚ taste and texture of the food. For examples: yogurt‚ tapai‚ cheese‚ bread and others. Starter cultures is used in these food production. A starter culture is a microbiological culture which actually perform fermentation. These starters usually consist of a cultivation medium‚ such as grains‚ seeds‚ or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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Detection of plasmids in arsenic (As) resistant bacteria isolated from As-contaminated groundwater Mahima Rani and Pinaki Sar* Department of Biotechnology‚ Indian Institute of Technology‚ Kharagpur‚ West Bengal–721302‚ India mahima06bt11@gmail.com‚ Ph: +91 8348523016 Abstract Role of plasmids in conferring resistance to several heavy metals and antibiotics to naturally occurring bacteria is well known. In contaminated environments‚ presence of metal resistant genes on plasmids often provide
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FST3202 Food Microbiology 2012/2013-1 Lecture 1. Introduction to Food Microbiology Prof. Madya Dr. Yaya Rukayadi Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Wednesday‚ 12-09-2012 BKTM-2 (10.00 – 12.00) FST 3202 – Food Microbiology Semester : 1 (2012/2013) Program : Undergraduate Student (prasiswazah) Credits : 3 (2-1) Class : BKTM 2 – Food 1 Day/Time : Wednesday‚ 10.00 – 12.00 Pensyarah : Prof. Madya
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Pets as carriers of soil inhabitant microbes into our homes GIZELL VASQUEZ Biology department‚ Pathogenic microbiology‚ Crosby Jones‚ Angelo State University‚ San Angelo‚ TX 76909 There are approximately 78.2 million owned dogs in the United States (1)‚ and according to the United States government the current population of the nation is 308.7 million. The portion of dogs to humans is 4:1. These statistics are of importance because these pets physiologically observed their environment by smell
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Labset Four Worksheet 1. Define the term “selectively toxic.” Why is it an important feature of antimicrobial agents? A substance or drug is selectively toxic if the agent used in it is able to kill the microorganism that it is meant to without harm to the host that has taken the drug. This is very important to microbial agents in that it enables these agents to inhibit a microorganism by interacting with microbial functions or structures different from those of the host; thereby showing little
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Micrbio Clicker questions: 1. Organisms that have a prokaryotic cell structure‚ no peptidoglycan in cell walls and unique cell membrane lipids would most likely be: A. Archaea 2. Who first published extensive observations of microorganisms? A. Anthony Von Leeuwenhoek 3. The primary use of Koch’s postulates is to? A. Demonstrate that a disease is caused by a specific microorganism 4. Microscope resolution ____________ as the wavelength of radiation used to illuminate the specimen
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Microbiology 215 exam #2 chap 7‚ 11‚ 12 81-90 essay: 10 points Describe the Kirby Bauer Test? Make sure you describe all the key elements. 1. Using sterile technique‚ inoculate 3 nutrient agar plates individually with: a. E. coli b. S. aureus c. M. smegmatis 2. Place antibiotic disks evenly spaced on the inoculated agar plates and incubate at 37C for 24-48 hours. 3. Using sterile technique‚ inoculate 3 nutrient agar plates individually with: a. E. coli b. S. aureus c. M. smegmatis
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glucose to acetylmethylcarbinol. The test will react with alpha-naphthol and potassium hydroxide if glucose is being broken down and turn a red color. If a test is positive it will show a maroon colored band on the top portion of the broth. Lab Results E. coli is MR+ because it does ferment glucose and the has a high acidity produced during the fermentation. E Coli is VP- because it does not make acetyl methyl carbinol‚ a neutral product. E. Coli produces more acidic products S. epidermidis
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