Experiments were performed to identify and characterize given unknown bacterial culture. Different biochemical analyses were carried out to distinguish the closely related bacterial species. Following are the results for each experiment…
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1) Nutrient agar slant:
Given culture was streak on the nutrient agar slant and incubated at two different temperature 25°C and 37°C respectively. After 24h of incubation, slants were taken out from incubator and growth was observed. Growth on tube incubated at 37°C was found to be effuse and the growth was extensive while in case of tube incubated at 25°C growth was found to be lesser compared to previous tube and echinulated in nature. There was no pigmentation observed and growth was found to be whitish in color and translucent in nature. Results indicated that given unknown bacteria is either Escherichia coli, Enterobacter aerogenes or Staphylococcus aureus ,being human /animal inhabitant The optimum temperature for growth of these bacteria is 37°C (i.e. human body temperature) while in case of Pseudomonas aerogenosa being free living as well as human inhabitant, it can grow at 25°C as well as 37°C . Similarly it also produces bluish green pigment and grows as mucoid colony.
2) Nutrient agar:
Given culture was streak on to the nutrient agar plate using quadrant streak technique and incubated at 37°C for 24 h. After incubation colonies were found to be convex, circular and having entire margin. Optically colonies were found to be translucent and without any pigmentation. This observation again ruled out the possibility of Pseudomonas aeroginosa. Similarly colony of Staphylococcus aureus is opaque, slightly elevated, appears yellowish white.
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Culturing was both on agar and broth media incubated at 37 o c and 25 o c. The biochemical tests were: Glucose fermentation, sucrose fermentation, Lactose fermentation, Maltose fermentation, Starch hydrolysis, Citrate utilization, Catalase test, Tryptophan digestion (Indole).The most probable bacteria were Bacillus spp which includes C.Tetani, C.
It is highly imperative to classify bacteria and to identify microorganisms as they have enough potential to cause various diseases. Essentially, identification process is highly pragmatic for the correct diagnosis and treatment. Identification of the bacteria provides line of treatment.
In the present study, the unknown microorganism present in the Probiotics, maozrella cheese and camembert cheese were analyzed using the biochemical tests such as catalase, oxidase, latex agglutination, Gram’s staining and string test. From the biochemical results it was identified that the unknown microorganisms present in the given samples of probiotics, mozeralla cheese and camembert cheese were Lactobacillus sp, Streptococcus sp and Penicillium sp.
The author analyzes the importance of accurate identification of bacteria and the necessary materials and methods. He shows newer procedures of rapid identification of bacteria like mass spectrometry and computional analysis, microarray-based identification and other that allow faster and affective method of identifying bacteria and other microorganisms.
The author states that basing on the results the most likely bacteria were: for the unknown A, was Klebsiella pneumoniae which is a typical rod shaped bacterium, a Gram-negative, lactose fermenting, facultative anaerobic. For the unknown B: It was likely to be Salmonella Typhimurium bacteria which is a typical nonspore-forming rods.
The bacterial physiology, Gram’s staining method, Microscopic examination, colony morphology, cellular morphology; biochemical testing and DNA sequencing are the methods that will help us to identify the
The author states that microbes can be classified into various groups depending on their morphological and biochemical features. The Lancefield grouping is a method of clustering catalase-negative, coagulase-negative bacteria according to the carbohydrate structure of bacterial antigens present on their cell walls.
Before performing the experiment one should have adequate knowledge in staining methods, isolation techniques, microbial nutrition, biochemical characteristics and general characteristics of microorganisms to be able to identify the unknown bacteria. It is vital
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