To review:
The usage of different industrial strains or species to express different forms of cloned products.
Introduction:
The characteristics and growth cycle of an industrial strain are known. The strain can be optimized according to the requirement. The industrial strain should possess some key properties such as genetic stability, easily manipulated, non-toxic, inexpensive, efficient gene expression, and the product should be ready for harvestation.
Explanation of Solution
Different types of industrial strains possess distinct kinds of biochemical systems that favor various products. For instance, certain types of
Bacterial cells such as Bacillus subtilis are highly predictable when it comes to their growth cycles. They do not pose much difficulty when manipulated in order to express the recombinant products such as human genes encoding several essential proteins. The bacterial cells multiply at a much faster rate and hence, the production of desired products can be achieved at maximum.
Want to see more full solutions like this?
Chapter 16 Solutions
Microbiology: An Evolving Science (Fourth Edition)
- A home health nurse explains to a client and his family that studies have shown that frequent hand washing especially before and after dressing changes is effective in preventing infection. The nurse demonstrates how to wash hands correctly. (Enumerate as much Ethical Principles below that can apply to the above situation and Explain)arrow_forwardPick one bacterial, a viral, and eukaryotic pathogen of the Digestive, Circulatory, or lymphatic or nervous system. You should pick one different organism in each category for any if the three systems (a total of three pathogens) and discuss: Disease caused, Virulence, and Mode of transmissionarrow_forwardI need help answering this question to my professor: The topic for the discussion was this one: Some potentially pathogenic bacteria and fungi, including strains of Enterococcus, Staphylococcus, Candida, and Aspergillus, can survive for one to three months on a variety of materials found in hospitals, including scrub suits, lab coats, plastic aprons, and computer keyboards. What can hospital personnel do to reduce the spread of these pathogens? My answer was this one: To reduce the spread of these pathogens an infection control protocol should be followed. Some ways in which this could be reduced is by using desinfectants, sterilization, hand washing, and disposing techniques. In addition, I currently work as a dental assistant at Jackson Main and the protocol we use is hand washing our hands for at least 20 seconds before and after seeing every patient. We use CaviWipes to disinfect every surface and autoclave every single instrument after every use. Also, we make sure to…arrow_forward
- Which of the following pathogens is the LEAST virulent? 1. Microbe B, ID50 = 1,000 cells 2. Microbe D, ID50 = 10 cells 3. None of the other four answers (Cannot be determined from information provided) 4. Microbe C, ID50 = 100 cells 5. Microbe A, ID50 = 100,000 cellsarrow_forwardI need help finding a plan and listing a plan in chronological order for the top down approach for the salmonella outbreakarrow_forwardThere have been many cases of human infection with Salmonella caused by contact (or ingestion) with raw or undercooked chicken. This is an example of which type of microbial source for foodborne illness? which option is the answer: 1. Contamination by human microbiota or pathogens during handling & preparation 2. A food animal – infection or colonization during its lifetime 3. Contamination by human or animal feces during growing, harvesting, washing, transport, or storage 4. None of the other four answers are correct 5. Contamination by naturally occurring environmental organisms from soil or other sourcesarrow_forward
- Create a single page information flier to inform colleagues and clients about safe work practices for infection control. This flyer needs to incorporate standard and additional precautions and the risks of infection. Fliers should be professionally and attractively presented.arrow_forwardAs a nurse supervisor working in a infectious disease ward facility you must know the infection prevention and control measures to prevent cross contamination. How will you consider that you are an expert, applying Patricia Benner's Novice to Expert Theory. Elaborate your answer.arrow_forwardDiscuss measures you would consider taking to prevent occupational transmission of diseases from patients.arrow_forward
- In dental, CDC recommends that at least one person on the dental staff is assigned to be responsible for a. Monitoring infection control compliance among staff b. Ensuring all personnel are properly vaccinated c. Coordinating the infection control program d. Overseeing all instrument processing protocolarrow_forwardWhich aspects of a microbial disease make it more likely to cause an outbreak? In other words, what advantages do these microbes have that others do not? Use an example of at least one outbreak in your description. 2. What measures are taken in the United States to prevent outbreaks from occurring? 3. What disease not prevalent in the United States do you think has the potential of causing a major outbreak in the United States? Name at least one reason to support your assertion.arrow_forwardA. Provide a brief description of a hypothetical food-borne outbreak case. Click or tap here to enter text. B. Provide hypothetical data sets corresponding to the following tables (simply fill out the tables, do not remove rows nor columns but you may add more rows for your cases/incubation periods/food items if you wish to): Table 1: Case status and demographic factors Case (Y/N) Record Number 1 Sex (M/F) Age (in years) 3 4 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Table 2: Incubation periods and case counts Incubation period (days after exposure) 1 Number of cases 2 3 4 5 6 7 Figure 1: Epidemic curvearrow_forward
- Health Safety And Nutrition F/Young ChildHealth & NutritionISBN:9781305144767Author:MAROTZPublisher:Cengage