Introduction
The purpose of this experiment is to appreciate the identification process and recognize its importance in various settings such as clinical, research and industrial. The identification of unknown microbes may be critical when developing an effective treatment method. For example, when an individual is ill and the physician must treat them, they must first identify the microbe infecting the patient in order to efficiently prescribe the correct treatment. Without following scientific processes to identify the microbe physicians are left with a less effective, trial-and-error treatment plan1. This will cause the prescribed method of treatment to only be ‘guess’ conduct1. Another reason for the requirement of identification process
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“The analysis of food for the presence of both pathogenic and spoilage bacteria is a standard practice for ensuring food safety and quality.2” One method used in order to detect these types of microbes is called the conventional method. It is a very inexpensive, and sensitive method that can give numeric and quality data on the amount and nature of the microorganisms existing in the food sample. Although this method is very inexpensive it does require several days before being able to see the colonies. Not only is it a time sensitive procedure but it is also labor intensive consisting of, “culture medium preparation, inoculation of plates and colony counting.2” Though this is a beneficial method, it is very time sensitive. Additional prompt methods are needed in the food industry in order for constructiveness. In exercise 14, the identification process of the unknown microbes, four different techniques were used in order to identify the unknown microbes. The first crucial step in the procedure was finding pure culture. The microbes must produce separate colonies in order to use them in the next step known as gram staining. The gram stain procedure classified whether the microbes were gram positive or gram negative. The microbes developed unique …show more content…
The purpose to identify the two microbes by using numerous different techniques was accomplished. Not only were the microbes identified but the appreciation for the identification process has grown. The crucial role identification process plays in society is more apparent and fundamental than it appears. Identifying bacteria can be crucial with the well-being of humans and their consumption. Not only their well-being but identifying bacteria is a type of preventative measure to stop death or illnesses before the bacteria spreads. After gram staining it appeared that both microbes were purple therefore both gram negative. These results gave off the illusion that both unknown bacteria were able to retain the primary stain. This was an error due to over staining that occurred in the process of gram staining specifically with microbe B. Luckily, the two were distinguishable after the Lactose test results were presented. This is because lactose tests for the production of acid and gas. The results for microbe A were negative meaning acid production did not occur with this unknown microbe and therefore had to be B. sub. On the other hand, microbe B resulted in the assembly of both gas and acid production. Thanks to this result it was apparent that the unknown microbe B could not be gram positive. Gram negative organisms do not produce bubbles when tested with Lactose broth. This gave the indication that
One bacterium was gram negative. It underwent four different tests. These tests were the EMB test (Eosin Mehylene Blue), the Sulfur Indole Motility (SIM) test, the Urease test, and the Simmon’s Citrate Utilization test. The EMB test checks for a bacteria’s ability to ferment lactose. This test is accomplished by placing the bacteria on Eosin Methylene Blue agar. The agar is selective for gram negative bacteria and those bacteria that can ferment lactose will have colored growth, usually a metallic green sheen.
In this lab project, the microbiology students were given 2 unknown bacteria in a mixed broth each broth being numbered. The goal of this project is to determine the species of bacteria in the broth. They had to separate and isolate the bacteria from the mixed broth and ran numerous tests to identify the unknown bacteria. The significance of identifying an unknown bacteria is in a clinical setting. Determining the exact bacteria in order to prescribe the right treatment for the patient. This project is significant for a microbiology students because it gives necessary skills to them for future careers relating to clinical and research work.
The purpose of this study is to identify an unknown bacterium from a mixed culture, by conducting different biochemical tests. Bacteria are an integral part of our ecosystem. They can be found anywhere and identifying them becomes crucial to understanding their characteristics and their effects on other living things, especially humans. Biochemical testing helps us identify the microorganism present with great accuracy. The tests used in this experiment are rudimentary but are fundamental starting points for tests used in medical labs and helps students attain a better understanding of how tests are conducted in a real lab setting. The first step in this process is to use gram-staining technique to narrow down the unknown bacteria into one of the two big domains; gram-negative and gram-positive. Once the gram type is identified, biochemical tests are conducted to narrow down the specific bacterial species. These biochemical tests are process of elimination that relies on the bacteria’s ability to breakdown certain kinds of food sources, their respiratory abilities and other biochemical conditions found in nature.
The results of the gram stain test were cocci and purple. This indicated that the unknown bacteria were gram positive. The gram stain test eliminated Escherichia coli, Klebsiella pneumonia, Salmonella enterica, and Yersinia enterocolitica as choices because these bacteria are gram negative. Next a Blood Agar plate was used because in order to do a MSA or a Catalase test there needs to be a colony of the bacteria. The result of the Blood Agar plate was nonhemolytic.
The purpose of this laboratory is to learn about cultural, morphological, and biochemical characteristics that are used in identifying bacterial isolates. Besides identifying the unknown culture, students also gain an understanding of the process of identification and the techniques and theory behind the process. Experiments such as gram stain, negative stain, endospore and other important tests in identifying unknown bacteria are performed. Various chemical tests were done and the results were carefully determined to identify the unknown bacteria. First session of lab started of by the selection of an unknown bacterium then inoculations of 2 tryptic soy gar (TSA) slants, 1 nutrient broth (TSB), 1 nutrient gelatin deep, 1 motility
The eighteenth exercise of the laboratory manual titled Unknown Identification and Bergey’s Manual is an experiment to identify an unknown bacterium. In this exercise, a student must randomly choose a numbered bacterium available to the class. The keys in Appendix H, located on the last pages of the book, are the major helpful tools in this exercise because it provides completed steps of tests that needs to be performed in order to distinguish certain bacteria. This means that in this exercise, various types of tests and techniques must be performed to identify the chosen unknown bacterium. The unknown bacterium that I selected was number thirty-nine in which I discovered as the Bacillus megaterium after conducting several tests.
I was given unknown organism #14, in order to find out what organism I had, I had to perform several different biochemical tests to identify it. Starting with the Gram stain test, which is performed to differentiate Gram-positive and Gram-negative cells. After staining, when observed through the microscope Gram-positive cells are a purple color with thick peptidoglycan cell walls. Gram-negative cells are a pinkish/red color with thinner cell walls. (handout G. s.) My organism was observed to be pinkish rod shaped meaning it is Gram-negative bacteria.
mutans was problematic due to its difference with Bergey’s Manual result for the catalase test. However, after comparing it with a peers results, it seems very possible that the strain we are working with varies from the strain used in Bergey’s. Bacteria possess the ability to develop varying phenotypes within the same species due to frequent mutation and horizontal gene transfer. Therefore, it is possible that the results obtained in our lab may vary from those provided in Bergey’s Manual. Arriving to the conclusion that the Gram negative bacteria was Klebsiella pneumoniae was much more direct. Using Bergey’s Flowchart for identification, the bacteria shared the test results and had a similar shape and
During this investigation to identify the unknown bacterium, seven different biochemical tests were performed. All biochemical tests were performed according to the Eastfield Microbiology Lab Manual. As with...
I identified the genus and species of an unknown bacterial culture, #16, and I applied the following knowledge of morphologic, cultural and metabolic characteristics of the unknown microorganism according to the laboratory manual as well as my class notes and power point print outs. I was given an incubated agar slant labeled #16 and a rack of different tests to either examine or perform myself; the tests are as follows: Gram Stain; Nutrient Gelatin Test; Carbohydrate Fermentation; Dextrose, Lactose and Sucrose; IMVIC tests; Citrate, Indole, Mythel-Red and Vogues Proskauer test; as well as a Urease and TSI Test. Materials and Methods/Results Upon receiving the Microorganism (M.O.) #16, I prepared a slide by cleaning and drying it. Then, using a bottle of water I placed a sterile drop of water on the slide and used an inoculating loop, flame sterilized, I took a small sample of the unknown growth in my agar slant and smeared it onto the slide in a dime sized circle and then heat fixed it for ten minutes.
3.) Divide your 30g of white substance into the 4 test tubes evenly. You should put 7.5g into each test tube along with the water.
A SWOT analysis of the food control system in Bahrain revealed that certain strengths and weaknesses are inherent in the system. In addition to the weaknesses and the strengths, there are threats that would negatively affect the system if not prevented or brought under control. Nevertheless, the there are opportunities available for responding to the threats, making the Bahrain food control systems more efficient and effective. It is therefore important that some or all of these strengths, opportunities, threats, and weaknesses are reviewed. Conspicuous among the weaknesses is the fact that limited resources are available for the agencies and the personnel employed in the Bahrain food control system. Related to lack of resources is the lack of skills and competencies in applying modern techniques, more so in microbiological and chemical analysis. The second weakness of the Bahrain food control system is that most of the laws and regulations on food safety and control are not based on risk- or science-based analysis. In other words, the laws could be outdated and irrelevant in comparison with the latest mechanisms by which pathogens and other contaminants affect foodstuffs (Nestle, 2007). Furthermore, Bahrain lacks the technical expertise or competent enough personnel who could assess the effectiveness and the applicability of their food control laws.
Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes, or pathogens. In addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and parasites that can be food borne. (Center 1)
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from