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What regarding control of the lac operon and lactose utilization in bacteria is false?
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∙ 11y ago
Bacteria preferentially utilize lactose as a carbon source.
Wiki User
∙ 11y ago
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The positive control of the lactose operon in bacteria is what?
Catabolite repression is the positive control of the lactose operon in bacteria. Glucose is metabolized initially and when depleted, the lactose.
Why bacteria does not ferment lactose?
Both are disacharides and cannot be metabolized without the use of an enzyme to break them down to a monosacharide for the bacteria to digets. Some bacteria can digest lactose, as an example, Lactobacilli.
How does gene regulation of the lac operon promote homeostasis in intestinal E coli bacteria?
Lactose metabolizing enzymes need not be made when lactose is not present.This means when glucose is present, the cell does not waste energy/resources on creating these enzymes.
What is mcConkey agar?
MacConkey agar is a selective medium designed to grow Gram negavite bacteria and stain them for lactose fermentation. It contains bile salts[to inhibit most Gram negative bacteria and some species of Staphlococcus], crystal violet dye, neutral red dye ,lactose and peptone. It was first developed by Alfred Theodore MacConkey. It is used to distinguish between lactose fermenting bacteria and non lactose fermenting bacteria. By utilising the lactose available in the medium, Lac+ bacteria such as Escherichia coli, Enterobacter and Klebsiella will produce acid, which lowers the pH of the agar below 6.8 and results in the appearance of red/pink colonies. Non-Lactose fermenting bacteria such as Salmonella, Proteus species and Shigella cannot utilize lactose, and will use peptone instead. This forms ammonia, which raises the pH of the agar, and leads to the formation of white/colorless colonies
Is lactic acid bacteria a bacteria?
Yes lactic acid fermenting bacteria is also a bacteria. It is rich in milk, yogurt. It ferments the lactose in the milk to lactic acid.
The positive control of the lactose operon in bacteria is what?
Catabolite repression is the positive control of the lactose operon in bacteria. Glucose is metabolized initially and when depleted, the lactose.
What ingredients in fresh milk is eventually devoured by bacteria causing the sour taste?
Lactose is eventually devoured by bacteria.
What is the purpose of lactose in the macconkey agar?
to differentiate between the lactose fermented bacteria or non- lactose fermented bacteria
Produced by the type of bacteria that digests the milk sugar lactose?
The major groups of bacteria that are lactose digest lactose are in a family of bacteria known as coliform. Lactobacillus converts the milk sugars to lactic acid.
Give result lactose test for bacteria citrobacter diversus?
lactose fermenter
Why bacteria does not ferment lactose?
Both are disacharides and cannot be metabolized without the use of an enzyme to break them down to a monosacharide for the bacteria to digets. Some bacteria can digest lactose, as an example, Lactobacilli.
Produced by the type of bacteria that digest the milk sugar lactose?
It's Bacteria
What is negative lactose fermentative organisms?
these are those bacteria which are not able to ferment lactose sugar hence are called non lactose fermenting or negative lactose fermenting organisms.
How does gene regulation of the lac operon promote homeostasis in intestinal E coli bacteria?
Lactose metabolizing enzymes need not be made when lactose is not present.This means when glucose is present, the cell does not waste energy/resources on creating these enzymes.
Yogurt is tolerated better than milk by lactase-deficient people because?
because the bacteria in the yogurt helps digest the the lactose
What is mcConkey agar?
MacConkey agar is a selective medium designed to grow Gram negavite bacteria and stain them for lactose fermentation. It contains bile salts[to inhibit most Gram negative bacteria and some species of Staphlococcus], crystal violet dye, neutral red dye ,lactose and peptone. It was first developed by Alfred Theodore MacConkey. It is used to distinguish between lactose fermenting bacteria and non lactose fermenting bacteria. By utilising the lactose available in the medium, Lac+ bacteria such as Escherichia coli, Enterobacter and Klebsiella will produce acid, which lowers the pH of the agar below 6.8 and results in the appearance of red/pink colonies. Non-Lactose fermenting bacteria such as Salmonella, Proteus species and Shigella cannot utilize lactose, and will use peptone instead. This forms ammonia, which raises the pH of the agar, and leads to the formation of white/colorless colonies
A type of bacteria that digest the milk sugar lactose?
The answer is Lactic acid
