ABSTRACT Antibacterial activity of medicnal plants has turned out to be a global concern. Medicnal plants are very useful in treating various diseases. Antibiotics are an important class of pharmacological agents used for treating antibacterial infections. Although antibiotics were first isolated from fungi and bacteria but over the years more and more synthetic antibiotics has been synthesized‚ which are in great demand. This present study has been done to determine the antibacterial activity of
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found in the intestinal organ. The antibiotic that E. coli is resistant to is Penicillin. Bacillus subtilis—better known as B. subtilis—is known as the hay bacillus or the grass bacillus. It is gram and catalase positive. It is rod-shaped‚ with the ability to form a tough‚ protective‚ shield around itself. It can tolerate extreme environmental conditions‚ and is an obligate aerob. The antibiotic that B. subtilis is resistant to is Tetracycline. When a bacteria is resistant to an antibiotic‚ it means
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papain and a microbial enzyme on meat proteins and beef Landmann‚ W.A. 1963. Enzymes and their influence on meat tenderness Balls‚ A.K.‚ and S.R. Hoover. 1937. The milk clotting action of papain McConn‚ J.D.‚ D. Tsuru‚ and K.T. Yasunobu. 1964. Bacillus subtilis neutral proteinase: I Cover‚ S.‚ R.L. Hostetler‚ and S.J. Ritchey. 1962. Tenderness of beef McKeith‚ F.K.‚ M.S. Brewer‚ and K.A. Bruggen. 1994. Effects on enzyme application on sensory‚ chemical‚ and processing Dapeau‚ G.R. 1976. Protease from
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What are amylases? Amylases are enzymes that break down starch or glycogen. Amylases are produced by a variety of living organisms‚ ranging from bacteria to plants and humans. Bacteria and fungi secrete amylases to the outside of their cells to carry out extracellular digestion. When they have broken down the insoluble starch‚ the soluble end products such as (glucose or maltose) are absorbed into their cells. Amylases are classified based on how they break down starch molecules i. α-amylase
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endophytic fungi were successfully isolated from K. Africana for the first time: including Cladosporium sp.‚ Aspergillus flavus‚ Aspergillus sp.‚ Curvularia lunata as well as three unknown species. The fungal extracts were assessed for antibacterial activity against three standard pathogenic bacterial strains: Bacillus subtilis‚ Staphylococcus aureus and Escherichia coli. Most of the extracts showed in vitro inhibition of bacterial growth. The phytochemical screening revealed the existence of a diverse
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unfavorable conditions and promote growth. To achieve this goal‚ three species of bacteria were incubated under different salt concentrations‚ and six were used in two separate procedures where incubation took place at various temperatures. These organisms were classified based on the observations made after the assays conducted. INTRODUCTION For the most primordial forms of life‚ osmotic stress and variations in temperature‚ when not fatal‚ were harmful for their growth. Nowadays‚ however‚ microorganisms
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LABORATORY EXERCISE 8-A: Preparation of Bacterial Smear and Simple Staining I. INTRODUCTION Bacterial smears are prepared for the purpose of viewing microorganisms under the microscope. Visualization of microorganisms in the living state is very difficult‚ not just because they are minute‚ but because they are transparent and almost colorless when suspended in an aqueous medium. A bacterial smear is a dried preparation of bacterial cells on a glass slide. Smears may be made from a dry culture
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be obtained only by pressure canning.) Microorganisms involved in food spoilage Microorganisms involved in food spoilage(Other than Canned Foods) with some examples of causative organisms Food Type of Spoilage Microorganisms involved Bread Mouldy Rhizopus nigricans Penicillium Aspergillus niger Ropy Bacillus subtilis Maple sap and syrup Ropy Enterobacter aerogenes Yeasty Saccharomyces Zygosaccharomyces Pink Micrococcus roseus Mouldy Aspergillus Penicillium Fresh fruits and vegetables Soft
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* Immersion oil * Lens paper * Lens cleaning fluid * Microscope drawing forms * Specimens: 1. Bacillus subtilis 2. Staphylococcus aureus. 3. Escherichia coli Procedure: 1. Observe each of slides listed in “Specimens” above. 2. Make your observations using oil immersion (1000X). 3. Using a drawing form draw the organisms you see using proper scale and proportion. 4. Provide the following “Observations” in the space to the right of the drawing
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Review all chapters in your exercise manual beginning with the introduction INTRODUCTION: (Covered 9.4.14 II Week 1) Biosafety levels1: basic level of containment. Hand washing or wearing gloves 2: Appropriate for working with human body fluids. Autoclave‚ sharps containers‚ lab coats 3: appropriate for working with pathogens that can be transmitted via respiratory route. Self-closing‚ double doors and sealed windows 4: Highest level. Aerosol pathogens; pathogens with no vaccine/treatment. Separate
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