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- Describe characteristics of Proteus Vulgaris in the Agar: (How does colonies look like (color) and explain does it grow on that agar. Blood Agar (Aerobic) MacConkey EMB PEA Mannitol Salt Agar Chocolate Agar Nutrient AgarAnswer each of the questions below using the plate images provided. Nutrient Agar 1 EMB Blood Agar 1. How many colonies are on NA plate 3?. 2. How many bacteria were transferred to NA plate 3?. 3. How many colonies are on NA plate 2? 4. How many bacteria were transferred to NA plate 2?. 5. How would you describe the growth on NA plate 1?. 6. How many colonies grew together on NA plate 1? 7. How many bacteria were transferred to NA plate 1? Nutrient Agar 2 8. How many bacteria collected from the source? (Hint: What fraction of tube 1 was spread on NA plate 1?) 9. Were any of the bacteria from the source Gram-negative? How can you tell?. 10. Could any of the bacteria from the source ferment lactose? How can you tell? Nutrient Agar 3 11. Were any of the bacteria from the source hemolytic? How can you tell?. 00The figure attached shows the colonies on Eosin Methylene Blue Agar (EMBA) plate. Make a description on the picture.
- Describe characteristics of Streptococcus Agalactiae in the Agar: (How does colonies look like (color) and explain does it grow on that agar. Blood Agar (Aerobic) MacConkey EMB PEA Mannitol Salt Agar Chocolate Agar Nutient AgarBelow is an image of 3 different bacteria, letter labeld, growing on MacConkey Agar. Note that bacteria such as E. coli use mixed acid fermentation, with very high acid production which will cause a colored precipitation around colonies on MacConkey agar. MacConkey Agar CIn a bacterial culture on an agar plate, what is a zone of inhibition? An area where the growth of bacteria is increased compared to the rest of the agar plate An area where the growth of bacteria is prevented or reduced compared to the rest of the agar plate An area where the growth of bacteria is not affected compared to the rest of the agar plate An area where the the agar becomes contaminated with mold
- MacConkey Agar Lactose fermenter or non-fermenter: ___________________________ Gram reaction based on MAC Growth: ___________________________ Coliform or non-coliform: _____________________________________Describe characteristics of Streptococcus Agalactiae in the Agar: (How does colonies look like (color) and explain does it grow on that agar. (Don't have to write the incubation period) ~ Only describe how would it look like on the Agar: Blood Agar (Aerobic) MacConkey EMB PEA Mannitol Salt Agar Chocolate Agar Nutrient AgarMicrobial secondary metabolites are compounds produced by strains of certain microbial(antimicrobial agent).such as penicillin and cephalosporin. Describe the industrial fermentation process of each of these antibiotics. 1.name of the strain used as inoculum 2.type of fermentation process (batch, fed-batch, continuous) and bioreactor used. 3.media preparation (carbon source, nitrogen source, salts, oxygen requirements) 4.Temperature and pH maintained.
- What is the oxygen requirement of this microbe? Thioglycollate Broth -Obligate aerobe=growth only occur at the top band of the broth -Facultative anaerobes= growth uniformly throughout the broth -Obligate anaerobes= growth only at the bottom of the tube -Aerotolerant= growth throughout the tube until just below the surface of the broth -Microaerophiles= growth in a heavy band just below the surface of the brothA microbiologist identifies a bacterium that is capable of degrading cellulose, lignin, chitin, latex, aromatic chemicals, and keratin. It produces metabolic byproducts that give soil a musty smell as well as some that can be used as antibiotics. Which of the following genera is being described? View Available Hint(s) for Part A Pseudomonas Campylobacter Neisseria Streptomyces1) 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! Thanks