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LOVE (14% Discount) - Essay Example

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Microorganisms just like other living things are classified according to similarities and differences and each microorganism has its role in transfer of matter from one form to another. It follows that catabolism and anabolism of these organisms yield compounds which do not have…
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LOVE (14% Discount)
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Download file to see previous pages Effect of a microorganism or virulence of a bacterium may be caused by an organism being physically present in the host where it releases toxins to the host directly or its preformed toxins get into another organism’s body system through various routes such ingestion, skin etc. The virulence of microorganisms varies across genus as well as species. In this paper, I am going to describe two bacteria, explain their ecological niche, and finally compare them.
After a thorough evaluation of bacteria I have rested on Escherichia coli and Lactobacillus bulgaricus. The reason for selecting the two organisms is that they share a common feature of exhibiting a rectangular shape but their behaviors are totally different. Their similarities and differences are expounded below.
Lactobacillus bulgaricus’ is a non pathogenic organism. It occurs in its natural environment and its ecological niche is where there is its requirements for growth are provided especially in dairy products that contain lactose. It is chemoorganotrophic meaning that it must obtain energy and carbon from organic compounds. It is a rod shaped and the rods join end to end to form a filamentous structure that are extensively long. This bacterium is a gram positive facultative anaerobe. Based on this fact, Lactobacillus bulgaricus can be homofermenative or heterofermentative. When it comes to motion, the bacterium is non motile because it does not possess locomotion. When conditions become unfavorable this particular bacterium does not form a spore.
According to Guchte (2006) its size based on its shape ranges between 0.5-0.8 x 2.0-9.0mm. For this bacterium to grow it requires a medium whose pH ranges between 4.6 -5.4 (Guchte, 2006). The fact that it can only hydrolyse lactose sugar makes it quite important to food industry because of its by-products. When ...Download file to see next pagesRead More
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