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Fermentation by yeast
Importance of yeast to human
Fermentation with yeast lab investigation 4
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Yeasts are single-cell eukaryotic microorganisms which classified in the kingdom of fungi and also gained a lot of importance in this era. Yeast can be naturally and widely found in nature such as soil, plants and many others (Jouhten et al., 2016). Yeast also plays role in fermentation process such as alcoholic beverages, bread and other industrial products. This is because yeast has metabolic activity that can be manipulated using genetic techniques, has higher biomass production and also generally recognize as safe organism (GRAS) (Thapa et al., 2015). However, instead of posses a good thing, yeast also can be responsible to infection and the most common yeast that cause the infection is the Candida albicans. The world famous yeast is Saccharomyces
The grape and pear fruits were set aside at dark place and room temperature for a few days to allow decaying process. After a few days, the grape and pear were squeezed to obtain the fermented juice of the fruit. Then 1 mL each of the juice was transferred into universal bottle to be diluted until 10-5. While for the dried fruit, the samples were crushed using mortar and pestle. 1 g of crushed sample was weighed and transferred into universal bottle and soaked with 5 mL peptone water to allow fermentation process. Then, 1mL of the dried fruit sample was diluted until 10-5 in the universal
After that, the media were allowed too cool at room temperature and poured into petri dishes.
c. Macroscopic identification
Yeast isolates were identified based on morphological characters. The morphology of the colonies were observed and compared with the positive control. The morphology of Saccharomyces cerevisiae shall be medium sized, flat, convex circular, smooth and cream in colour.
d. Microscopic identification
For the microscopic identification, the colonies that grew on the agar were observed thoroughly under microscope. The isolates are classified based on the morphology. Firstly, a drop of Indian ink was poured on the glass slide. Then a single colony on the agar was taken and mixed with the Indian ink and smeared on the slide. The slide was left to dry and ready to be viewed under microscope. The characteristic of Saccharomyces cerevisiae are spherical or oval shaped, reproduced by budding and no or simple pseudohyphae. To confirm this, the slide was compared with the positive control observation. This method was repeated several times with the colonies that grew on the media until found the matched
After 48 hours of incubation the agar plates were viewed. Individual colonies were tested for successful isolation by gram staining and then viewing the stained bacteria under a microscope. Isolation was successful. One colony of each unknown bacteria was transferred to an agar slant for growth. The agar slants were stored at room temperature over the weekend so that they would not grow too much.
Streak plate technique was used to isolate pure culture for each bacteria (2). The Gram stain was used to determine Gram reaction and morphology of each bacteria (2) Selective and differential media such as, salt agar, MacConkey agar and blood agar were used for bacterial identification (2). Gelatin deeps were inoculated to detect production of gelatinase (2). Starch Agar plate were inoculated to detect amylase (2). Ocular reticle used to determine bacteria size (2). Motility deeps were inoculated to detect motility on bacteria (2). Thioglycollate broth used to determine oxygen requirements (2). Carbohydrate fermentation
Fermentation is the biological process which allows humans to brew beer, or any other alcoholic beverage. This process occurs in the absence of oxygen, as a means for the cell to produce adenosine triphosphate (ATP), the source of cellular energy. Though little energy can be produced in this manner, it allows the yeast to survive in t...
The purpose of this project was to identify unknown bacteria species from a mixed culture. The two unknown species were initially plated onto Tryptic Soy Agar (TSA), Eosin Methylene Blue (EMB), Mannitol Salt Agar (MSA), and blood agar plates to distinguish between the two different bacteria using colony size, color, shape, and growth characteristics. By identifying and inoculating the differing types of colonies, the two unknown bacteria were purified and able to be tested
Identifying microorganisms can provide information on diagnosing diseases and discovering the most beneficial treatment possible. The purpose of this assignment was to identify an unknown microorganism using biochemical tests and various methods that were learned in my microbiology laboratory classes. In this paper, I will discuss the processes of how I came to identify my unknown microorganism.
The purpose of this investigation is to test the effects of multiple sugar substances on the respiration of yeast. Most people think of yeast when they think of what makes bread rise, cheese, alcoholic beverages, or other food products. Another type of yeast can also cause yeast infections, an infection of the skin. Yeasts (Saccharomyces) are tiny, microscopic organisms with a thin membrane and are usually oval or circular-shaped. They are a type of single-celled fungi of the class Ascomycetes, capable of processing sugar into alcohol and carbon dioxide (CO2 ) ; this process is known as fermentation. Fermentation and the products are the main focus points for this experiment being that cellular respiration of yeasts happens via the process of fermentation, which creates by-products of alcohol and CO2. The level of CO2 produced by the yeasts will show how effective each sugar substance is in providing cellular energy for the yeasts.
Candida albicans is a harmless commensal yeast which becomes pathogenic when environmental changes trigger the virulence factors of the organism. Hence Candida species are opportunistic pathogens in susceptible individuals. Oral infection caused by C. albicans known as oral candidiasis or candidosis. However, C. albicans exist in the mouths of 80% of healthy individuals. Any alteration in the environment of oral cavity can change the presence of candida from commensal to pathogenic. This translation in the status of candida is due to many predisposing factors. In the past, oral candidiasis was thought to affect mainly elderly and very young population. Recently, the incidence of oral candidiasis increased greatly with the intensification of HIV infection and immunosuppressive chemotherapy (1, 2). Oral candidiasis colonize 5% to 7% of newborn less than one month old. The infection also estimated to affect 9% to 31% of AIDS patients and nearly 20% of cancer patients (3). This review discuss the possible causes, the types of oral candidiasis, treatment and management strategies.
Voss, Andreas. Epidemiology of Systemic Candida Infections: Studies to Pursue the Molecular and Clinical Epidemiology. S.l.: Ponsen & Looijen., 1997. Print.
Brewer's yeast is a single cell organism that feeds on sugars and excretes carbon dioxide and alcohol. It is removed from beer, dried and deactivated before being processed into flakes or a powder. It is a good source of proteins and other nutrients that it takes up while it is alive. It gets these nutrients from the grain it feeds on when being used to brew beer.
“Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle”(Biology Online, 2008, p. xx-xx) . “Yeasts were discovered to have connection with fermentation as observed by the French chemist, Louis Pasteur” (Biology Online, 2008, p. xx-xx). “Pasteur originally defined fermentation as respiration without air” (Biology Online, 2008, p. xx-xx). “However, fermentation does not have to always occur in anaerobic condition” (Biology Online, 2008, p. xx-xx). “Yeasts still prefer to undergo fermentation to process organic compounds and generate ATP even in the presence of oxygen” (Biology Online, 2008, p. xx-xx). “However, in mammalian muscles, they turn from oxidative phosphorylation (of cellular respiration) to fermentation when oxygen supply becomes limited, especially during a strenuous activity such as intensive exercising” (Biology Online, 2008, p. xx-xx).
C. immitis is non-fastidious growing on a variety of culture media including brain-heart infusion agar, potato-dextrose agar, Sabourand-dextrose agar and blood agar. (3) Culture to induce mycelial growth is best at 28-30oC typically taking 2-3 weeks with growth detectable within 5 days. (3, 6, 7) The colony is initially white and glabrous, quickly becoming floccose resembling angel hair (see picture 1) and turning brown as it ages. (3, 6) Microscopically the culture shows single celled barrel-shaped alternate arthroconidia (see picture 2) separated from each other by a disjunctor cell.(6, 8) Conversion to the yeast / spherule form re...
Yeast Yeast are a tiny form of fungi or plant-like microorganism (visible only under a microscope) that exist in or on all living matter i.e. water, soil, plants, air, etc. A common example of a yeast is the bloom we can observe on grapes. As a living organism yeast needs sugars, water and warmth to stay alive. In addition, albumen or nitrogenous material are also necessary for yeast to thrive.
Most of them are multicellular organism, with the exception of a few that are single cells called yeasts. In the beginnings of the studies of the living organisms the fungi was related in a closer way with the plants, because of similarities in lifestyle. But with the development of the Mycology, which is the branch that study the fungi, it was found that the fungi, even thought have similar characteristics with the animals and plants, it constituted a unique kingdom itself. One of the most general misunderstanding related with the fungi, is that it’s common to think that, as plant, they use the process of photosynthesis to elaborate their food, but they don’t. Instead, they used a method more similar to the animal digestive process, by using enzymes that break down nutrients into smaller pieces that they can then absorb. Fungi can cause a number of plant and animal diseases: in humans, ringworm, athlete 's foot, and several more serious diseases are caused by fungi. Because fungi are more chemically and genetically similar to animals than other organisms, this makes fungal diseases very difficult to treat. Many studies and researches are destined to investigate how to prevent and control the impact of Fungi in human society. Fungi are tremendously important to the planet we live on. They provide fundamental products including foods, medicines, and enzymes important to
Law, Abu Bakar, Mat Hashim, and Abdul Hamid (2011) concluded that fermentation is one of the oldest and widely used food preservation methods in households, small-scale food industries as well as in large enterprise. Fermented foods generally preserved pleasant flavor, aroma, texture, enhanced nutritive values and good keeping quality under ambient conditions. (p.1)
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.