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What ingredients in fresh milk is eventually devoured by bacteria causing the sour taste?
Lactose is eventually devoured by 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.
What is the purpose of lactose in the macconkey agar?
Lactose in MacConkey agar serves as a fermentable carbohydrate that allows for the differentiation of bacteria based on their ability to ferment lactose. Lactose fermentation produces acidic byproducts, which lower the pH of the agar, causing lactose-fermenting bacteria to produce pink/red colonies while non-fermenters appear colorless.
What regarding control of the lac operon and lactose utilization in bacteria is false?
Bacteria preferentially utilize lactose as a carbon source.
Why is lactose fermentation common among enteric gram negative bacteria?
Probably because that is where the gram negative bacteria have found a food source. Lactose is not the perfered diet, but it works and they are most likely there because they can tolerate the environment, and survive (on lactose) when their #1 food source is not available.
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
Is lactose a noncompetitive inhibitor?
No, lactose is not a noncompetitive inhibitor. Lactose is a sugar found in milk that can act as an inducer for the lactose operon in bacteria, but it does not act as an inhibitor in enzyme kinetics.
The positive control of the lactose operon in bacteria is what?
The positive control of the lactose operon in bacteria involves the binding of the catabolite activator protein (CAP) to the CAP site upstream of the promoter, enhancing RNA polymerase binding and increasing transcription of the operon in the presence of glucose limitation. This allows the bacteria to effectively utilize lactose as an alternative carbon source when glucose is scarce.
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
What products are formed when lactose is fermented by bacteria?
yogurt, yeast, mold
