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A bacteria grows optimally at 55 degrees C, pH 9.3 and does not grow in the presence of 02. How should this bacteria be categorized with respect of its temperature, pH, and oxygen requirements?

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Trivium 1
Trivium 1Lv1
14 Feb 2022
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The presence and growth of bacteria in food products causes a need for a “best before date” of some products (such as milk) so that shoppers will buy the product and consume it before the number of bacteria grows too large and the product goes bad. When milk is stored in a fridge at 4oC, the average growth rate of the bacteria is 0.00019 cells/minute. Assuming an initial bacterial load of 500 cells and a critical threshold of 56570 cells, for how many days can the milk be stored and consumed before it goes bad? 9. At room temperature, the generation time of bacteria in milk is about 10 times shorter than that at 4oC. Given this information, for how many days can the milk be stored at room temperature before it goes bad? 10.Five E. coli cells are introduced in a medium containing 2 carbon sources; glucose and lactose. The generation times with glucose and lactose are 15 and 20 minutes, respectively. Initially, only glucose is used as a carbon source until it is exhausted after one hour of growth. How many cells would you have after 3 hours of growth?

21- All living things have 1 of 2 possible cell types. What are these two cell types and how is one type

distinguished from the other. Living organisms can be classified into 3 domains. What are the 3 domains.

22. Be familiar with the terms that describe the shape and arrangement of bacteria.

23. Be familiar with bacterial cell structure and function, including the external components of the cell, the

cell wall, the cell membrane, and internal structures.

24. What distinguishes a Gram-positive bacterium from a Gram-negative bacterium.

25. Microbial growth.

a. What are the physical requirements for growth.

b. What are the chemical requirements for growth.

c. How can bacteria be classified based on their oxygen requirements, temperature preferences, and pH preferences.

d. Bacterial cells divide by a process called binary fission.

e. What are the 4 phases of a typical bacterial growth curve.How does one measure bacterial growth.

26. Metabolism

a. catabolism versus anabolism

b. What are enzymes and how do they work.

c. What is an oxidation and what is a reduction.

d. fermentation versus respiration; What are the stages/steps of respiration/fermentation.

e. aerobic respiration versus anaerobic respiration

f. What is (are) the terminal electron acceptor(s) in fermentation and in aerobic and anaerobic respiration.

51. The colony count can be done with dishes that are inoculated by the techniques of __________, _____________________ or ____________________________________.
52. To determine growth of fungi the method of ____________________ is preferred.
53. To do a colon count ("plate count") of a culture of Escherichia coli is preferred
Use the method of ___________________________.
54. The most likely number refers to ____________________________________________.
55. CFU is _______________________________________________.
56. The generation time refers to the time __________________. It is also known as _____________ time and is related to the period of ___________________ in a bacterial disease. Is due to _________________________.
57. Generation time is affected by all of the following ________________ and ___________________ conditions and varies with ____________________.
58. Most of the bacteria that we grow in the laboratory because of their optimal temperature are:
________, because of their O2 requirements are __________ ____________ and because of their optimum pH they are
______________
59. The optimum pH for most molds is _______, for yeasts it is _______ and for protozoa it is ___________.
60. The growth curve is ____________________________________________________.

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