Bacteria

Bacteria that live in or on plant and animal tissue without harming it are called commensal bacteria. These bacteria benefit from the environment provided by the host without causing harm or benefiting the host in return.

The most common bacteria found in the human intestinal tract are Bacteroides, Firmicutes, and Actinobacteria. These bacteria play important roles in digestion, nutrient absorption, and overall gut health.

Bacteria have an amazing ability to adapt to almost any food source. Scientists expose bacteria to soils rich in various pollutants and eventually one or more decide they can use it as food and multiply. The scientists culture this bacterial strain until they have marketable quantities then sow them into contaminated soil at a spill or other polluted site. The bacteria eat at the contamination until it is all gone.

In sewage treatment plants bacteria have been eating waste water contaminants for years, Normal bacteria eat sewage but in industrial waste there are often organic poisons that would kill normal microbes. They adapt however and eventually are happily eating phenols and oils. Refineries often swap bacterial colonies to meet start-up colonization of their treatment systems.

Staphylococcus epidermidis is a facultative anaerobe, meaning it can switch between using oxygen and fermentation for energy production. It primarily obtains its energy through fermentation of carbohydrates, such as glucose, to produce ATP for cell processes. This bacterium can also utilize other nutrients like amino acids and lipids for energy production when carbohydrates are not available.

Lactobacillus acidophilus reproduces by a process called binary fission, where the bacterial cell divides into two identical daughter cells. This type of reproduction allows the bacteria to rapidly multiply and increase its population.

The cocci (sphere-shaped bacteria) gather in little sections and stick together, eventually covering an entire surface. They look like little dots all stuck together in groups, basically. They're gram positive, meaning they show-up purple on a stain.

The unexpected bacteria on a finished smear could be due to contamination during the staining process, improper handling of the samples, or a cross-contamination issue in the laboratory environment. It is important to review the laboratory procedures and quality control measures to identify and address the source of contamination.

Vegetable based capsules are manufactured from HPMC. or hydroxypropyl methylcellulose. HPMC is basically s semisynthetic inert material consisting of purified water and plant fiber, or cellulose.

Hypromellose is a solid, and is a slightly off-white to beige powder in appearance and may be formed into granules or made into water based films. The compound forms colloids when dissolved in water. It is 100% non-toxic, but it is combustible.

Hypromellose is an aqueous (purified water) solution of water and plant fiber, unlike methylcellulose which is a mixture of solvent chemicals and plant cellulose.

An extra note:

HPMC is an excellent substitute for Gluten. It could easily replace Gluten in wheat, oat, barleys, and all cereals, although it is more expensive than gelatin derived gluten, and has been the historic reason for its non use in commercial bread production.

Clinical studies also show that replacing Gluten with HPMC has vast cholesterol-lowering effects, and can improve the symptoms of Celiac disease of the small intestine (leading cause of anemia) but again HPMC is more expensive than Gluten as a bread rising agent.

How is it that some bacteria live in the hot springs of Yellowstone Park at temperature up as high as 73 C?

Extreme thermophiles have adapted unique ways to surviving harsh conditions. They're enzymes are specially designed to resist denaturing at high temperatures. What's really amazing is their DNA. Extremophile DNA is positively supercoiled (this describes the way it is twisted around itself) which makes it harder to separate the strands. DNA in most other species is negatively supercoiled (meaning it's wound up on itself in the opposite direction as positively supercoiled DNA). Since DNA is the building block of life, it makes sense that you need to be able to protect it from the environment. Extremophiles do just that by positively supercoiling it. It is much more resistant to heat denaturing than other DNA would be, which helps the bacteria to survive.

Chlorine kills bacteria their for it will clean and disinfect your pool or hot tube

Coliforms can survive in cold temperatures but may not thrive in freezing conditions. Some coliform bacteria are able to survive and remain viable in freezing temperatures, while others may not be able to grow or reproduce until temperatures warm up. It is important to note that freezing may not completely eliminate coliforms, so proper sanitation measures are still necessary.

Pasteurella is not considered fastidious. It can grow on standard laboratory media with no special nutritional requirements. It is a fastidious bacterium.

The beneficial microorganisms that give unique flavor to fermented foods like kimchi and yogurt are typically lactic acid bacteria, such as Lactobacillus and Bifidobacterium. These bacteria ferment sugars in the food, producing lactic acid, which gives the characteristic tangy flavor. Additionally, other microorganisms like molds and yeasts can also contribute to flavor development in fermented foods.

Bacteria can double every 20 minutes under ideal conditions, so it would take about 6-7 cycles of doubling for bacteria to go from 1000 to 1000000. This would roughly translate to around 2-3 hours for bacteria to increase from 1000 to 1000000.

Alexander Fleming hypothesized that the yellow-green mold, known as Penicillium notatum, released a substance that inhibited the growth of certain bacteria, such as Staphylococcus aureus. This substance was later identified as penicillin, the first antibiotic discovered. Fleming's work laid the foundation for the development of modern antibacterial drugs.

Neutrophils are typically increased in response to a bacterial infection. They are the first responders of the immune system and phagocytize bacteria to help eliminate the infection.

On nutrient agar, Yersinia appears as smooth, opaque colonies with a pale yellowish color. On EMB agar, colonies may show greenish metallic sheen due to lactose fermentation. On MacConkey agar, Yersinia typically forms colorless to pale pink colonies due to its inability to ferment lactose.

These are not parasites. These are autotrophs and make their own food just like plants do except they use chemicals instead. There are methanobacteria, sulfur bacteria which live along deep sea hydrothermic vents, and nitrogen bacteria.

For long-term storage, it is recommended to use a specialized cryoprotectant like glycerol and freeze the bacterial isolate at temperatures below -70°C in a dedicated freezer, such as a ultra-low temperature freezer. This method helps prevent ice crystal formation and maintain cell viability during storage, which is necessary to preserve the isolate effectively. Simply growing the bacteria in a broth with glycerol and storing in a normal freezer may not provide the necessary conditions for long-term preservation.

not necessarily- temperature below the bacteria functioning temperature will already retard them- just anywhere lower than its average temp. Take yourself as a comparison. If you were in a colder temperature than your body temperature (and normally a lot lower, will the temp make you shiver and slower you down, ven your thinking

Bacteria can theoretically grow at all temperatures between the freezing point of water (32 degrees F) and the temperature at which protein or protoplasm coagulates. Temperatures below the freezing point slow their growth, but it will not kill them. Heat treatments of 158 degrees F for 15 seconds will kill many of them, but spore-forming organisms require live steam (212 degrees F) for 30 minutes.

Bacteria generally dislike extreme temperatures, high levels of acidity or alkalinity, lack of nutrients, and exposure to harmful chemicals or antibiotics. These conditions can inhibit their growth and survival.

The ICD-9 code for gram-negative bacteria is 041.4. It is used to indicate infections caused by gram-negative bacteria in the coding system.

ESBL infections are typically treated with antibiotics that are not affected by the ESBL enzyme, such as carbapenems. However, the choice of treatment can vary depending on the specific strain of bacteria causing the infection. Consultation with a healthcare provider is essential for proper diagnosis and treatment.