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microbial sensivity lab: Why does milk that is pasteurized and then refrigerated have a limited shelf life and eventually "spoil"?
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- microbial sensivity lab: Why does the Kirby-Bauer procedure require that the concentration of the bacteria be the same, the stage of growth constant, the growth medium the same, and the concentration or amount of drug in each disk constant?microbial sensivity lab: in the procedure used to test bacterial growth against various temperatures (incubator, room, refrigerator, freezer), why should efforts be made to inoculate each tube with the same number of bacteria?The following are microbial products. Beside each product, identify the microorganisms producing it and briefly describe the function of the product. penicillin amylase glucose isomeraseg. proteases Taq polymerase Thermostable galactosidase thermostable DNA ligase
- Background: The following results were obtained from a broth dilution test for microbial susceptibility. What is the minimum bactericidal concentration of this antibiotic and explain what you based your answer on?The following are microbial products. Beside each product, identify the microorganisms producing it and briefly describe the function of the product. MSG yoghurt vinegar penicillin amylase glucose isomeraseg. proteases Taq polymerase Thermostable galactosidase thermostable DNA ligaseWhich of the following statements regarding boiling is FALSE? Question options: all of these statements are TRUE autoclaves routinely use temperatures notably higher than the normal boiling point of water at higher elevations, boiling times need to be increased to achieve the same degree of microbial control boiling kills cells mainly by the destruction of their DNA boiling water for ten minutes is effective in killing many microorganisms bacterial endospores are not reliably killed by boiling
- In product testing, microbial growth is found.| Interpretation: Rationale:microbiology: Aseptic Culture Techniques Lab Explain why a loop or needle is flamed before it is dipped into a tube containing a pure culture. Also, explain why it is flamed after an inoculation is completedВackground In order to determine whether a newly synthesized chemical might be a useful food preservative, the chemical was tested for its ability to inhibit bacterial growth. Control. 500 ml of cottage cheese was inoculated with 2 ml of a 24-hr culture of Pseudomonas aeruginosa and incubated at 25°C. Five hours after inoculation, a standard plate count showed there were 200 bacterial cells/ml in the cottage cheese. After 11 hours, 1600 cells/ml. After 21 hours, 50,000 cells/ml. After 27 hours, 400,000 cells/ml. Experiment. 500 ml of cottage cheese containing the preservative was inoculated with 2 ml of a 24-hr culture of P. aeruginosa. After 6 hours of incubation at 25°C, a standard plate count was performed. There were 700 bacterial cells/ml in the cottage cheese. After 14 hours, 11,000 cells/ml. After 20 hours, 90,000 cells/ml. After 28 hours, 1, 400, 000 cells/ml. Use the data and the semi-log graph paper to plot growth curves for the control and the experiment. Remember to label…
- Microbes are exposed to a wide variety of environmental factors that affect growth and survival. By giving two (2) examples, discuss how the microbial survival in various environmental conditions has been used to understand its ability to make flavorful and long shelf-life type of foods.Instruction: answers must be in numbers. You are culturing bacteria using a petri dish, the bacteria grow very well on this plate you have. However, your microbiology instructor wants to know how many bacteria per milliliter (bacteria/mL) are on your plate. And as you have remembered during the first day of inoculating this bacteria you used a imL aliquots sample of a 1:10,000 dilution, and the total colony you counted on this plate is 170. How many bacterial per milliliters would that be?A Photo credit: BSP3D- Group 5 Pharm. Bio. Sci 3 Laboratory (S.Y. 2016-2017) Sample is Bacillus subtilis; A-Ciprofloxacin; B-Ampicillin; C-Tetracycline; D- Vancomycin Refer to the image above and answer the following questions: 1. By just looking at the example above, which do you think is the most effective antibiotic for Bacillus subtilis? which is the least effective? and why? 2. How will you measure the zone of inhibition of vancomycin (letter D)? 3. What is the importance of evenly distributing the microbe onto the plate? 3. Subtilis