applied to the bacteria‚ then the zone of inhibition will be larger. Background: The purpose of this lab was to see how effective a certain antibiotic is to kill E coli. The lab tested three antibiotics‚ Penicillin‚ Erythromycin‚ and Neomycin. The zone of inhibition‚ which is the amount of space the antibiotic kills in certain amount of time‚ determined how effective the antibiotic was on that certain bacteria. Control: Quadrant 4 with no antibiotic Constants: Temperature‚ bacteria‚ Petri dish‚
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Abstract: It is important to be able to identify pathogenic bacteria that may be causing harm. Tomato crops can be affected by several different pathogenic bacteria. By using Koch’s postulates‚ it was determined that Pseudomonas syringae was the bacteria causing rot. There are four criteria that must be met when using Koch’s postulates. They are that the organism must be fund in all infected‚ the organism must be isolated in pure culture then once reinnoculated in a healthy host‚ must cause the
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Microorganisms are capable of causing infection or spoilage. Controlling bacterial growth is important in poultry farm businesses that use equipment to decontaminate processing plant fluids before disposal. During quality control and safety evaluations‚ bacteria growth that needs to be controlled can be found. While controlling bacterial growth‚ clusters of Gram Positive Cocci were found. It was found some ways to control bacterial growth were disinfection‚ sterilization‚ antisepsis‚ sanitization‚ moist
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others were even more specific and used only for cocci bacteria .The first procedure have been done was to observe and record the morphology of the unknown sample. However‚ Gram stain should be done to be sure that unknown sample were gram positive and to identify cells morphology. After that biochemical tests were chosen for unknown identification . first of all was done the catalase test to differentiate between the two types of cocci bacteria ( Staphylococcus and Streptococcus ) . Since unknown
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Everyone gets a certain cold in their life time‚ I’ve had plenty of them along with everyone else in the world. Bacteria is found in many different places‚ but some bacteria is worse than others‚ which can get you sick on certain occasions. These colds are usually treated with a antibiotics and will go away in a short period of time. Some bacteria however will develop a resistance to these antibiotics and are known as super bugs. These super bugs kill millions of people every year and will continue
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continual renewal of the nutrients. This is a chemostat also known as continuous culture. It is ideally spatially unstructured and temporally unstructured‚ in a steady-state defined by the nutrient supply rate and the reaction of the bacteria. In comparison to batch culture‚ bacteria are maintained in exponential growth phase and the
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1. identify the differences between bacteria‚ viruses‚ fungi and parasites Bacteria are single cell organisms‚ fungi are multi-cell organisms. Viruses are made up of proteins and nucleic acids‚ they aren’t living whereas the others are. Viruses invade cells. They do not breathe or feed. Parasites are animals or plants that live off other animals or plants. 2. identify common illnesses and infections caused by bacteria‚ viruses‚ fungi and parasites Bacteria can cause food poisoning because of salmonella
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1.4.1. Safety Aspects of Probiotics Today‚ there are evidences that probiotic strains used as commercial bacteria are safe to use in applications. The safety of the probiotic products is appraised with the phenotypic and genotypic characteristics and the statistics of used microorganisms (Çakır 2003). Safety aspects of probiotic bacteria include the following requirements. 1. Strains for human use are preferred to be human origin. 2. They are isolated from healthy human gastrointestinal tract. 3
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acidophilus in sodium alginate is an effective technique of protection under simulated gastrointestinal environment. ------------------------------------------------- Introduction Lactic acid bacteria (LAB) are the organisms most commonly used as probiotics. Probiotic bacteria‚ lactic acid bacteria (LAB)‚ which are typically associated with the human gastrointestinal tract‚ have been reported to suppress the growth of pathogens (Coconnier et al.‚ 1993; Kaur‚ Chopra‚ & Saini‚ 2002; Lehto &
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a good idea for them to have a food hygiene certificate. Different ways that food can be kept safe are: To be assured that all foods free from contamination by harmful bacteria. This is done by protecting the bacteria from multiplying‚ so the level of risk is not too high By cooking food you can destroy the harmful bacteria The basic rules of food hygiene: Before you start to cook or prepare foods you should always make sure that your hands are washed and hair is up and in a cap. Also you should
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