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What are the typical reactions observed when incubating lactic acid bacteria in litmus milk?
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- How much nystatin stock (50 mg/mL) needs to be added to 15 mL of tryptic soy agar to give a final concentration of 50 μg/mL?What are the possible physiological functions of lactic acid bacteria in the human diet?What is the effect of lowered pH on the proteins found in dairyproducts during lactic acid fermentation?
- Why is maltose reduced to Benedict's solution and fermented by yeast?Azotobacter vinelandii is being studied for the production of alginate from sucrose. In a continuous culture at 28°C with ammonia as a nitrogen source, the alginate yield obtained was 4 g/g of oxygen consumed. It is desired to produce alginate at a rate of 5 kg/h. As the viscosity of alginate in water is considerable, the energy related to stirring the broth cannot be neglected, and the fermenter is equipped with a Rushton-type turbine. For satisfactory agitation and aeration speed, the estimated energy requirement is 1.5 kW. Calculate the cooling requirement.Ex. 32 = Acid and Neutral Products from Sugar Fermentation: The Methyl Red and Voges-Proskauer Tests (p. 277) What types of bacteria do these tests differentiate? What is the difference between mixed acid and butylene glycol fermentation? What do negative/positive results look like and what do they tell you about bacterial metabolism?
- Is the environment in a candle jar anaerobic?What is the function of the blocking reagent?If the result of an unknown bacteria is “poor growth” and “red growth,” can this result be interpreted as “organism does not ferment mannitol?” Explain why or why not. If the result of an unknown bacteria is “good growth” and “yellow growth,” is the unknown bacteria more likely Staphylococcus aureus or Staphylococcus epidermidis?
- Ex. 33 = Microbial Hydrogen Sulfide (H2S) Production from Thiosulfate and Sulfur-Containing Amino Acids (p. 285) How is sulfate used in bacterial metabolism? How can this be detected in the laboratory? What do negative/positive results look like and what do they tell you about bacterial metabolism? What is the role of peptone in the agar?What chemical constituents and properties of milk make it an excellent medium for the growth of microorganisms?What is the source of turpentine oil?
