Essays on Lactobacillus

In addition to the direct physical manifestation of swarm phenotype –increased length and number of flagella, swarm cells often produce wetting agent, usually a surface of some type, for instance, the surface in Serrtia (serrwettins) and Bacillus (surfcatin) (White, 2006). In both cases loss of surfactant dramatically decreases swearing proficiency in Bacillus as well as strains of E. Coli do not make surfactants, which is probably why they are such picky swimmers. Surfactants act mainly to maintain surface wetness, which in turn allows cells to swim in every shallow layer of fluid on the surface. Research findings indicate that ...

(City, State) Lactic acid fermentation refers to a biological process where sugars such as fructose, glucose, and sucrose undergo conversion to form cellular energy lactic acid. The process is an anaerobic kind of fermentation reaction and takes place in a number of bacteria as well as in animal cells like the muscle cells (Campbell & Reece, 2005). The application of lactic acid fermentation is broad especially in the food industry (Tempeh, 2008). Some of the bacteria that are involved in the production of lactic acid include pediococcus cerevisiae, leuconostoc mesenteroides, bifidobacterium bifidus, and streptococcus lactis (Tempeh, 2008). The process is also ...

Introduction

Food items are always prone to spoilage which in most of the cases is precipitated by an increase in bad microbes that cause the food to change its property and thus food becomes unsafe for eating. The main purpose of inspection of food is to trace the presence of bad microbes that are available in most of the food products but below certain level they are harmless. Microbes are nothing but cells which are so microscopic that it is not possible to detect them when they are in very small numbers. In order to detect the presence of harmful ...

Abstract

In this essay, it is done a description of the Bacteria species Lactobacillus casei and Clostridium botulinum about what regards their common features and similarities about their roles in the ecological niches they are found in. They have similar pH levels to be able to grow; they both are found in various ecological niches and also have therapeutic uses. In opposition to such, as for the characteristics in terms of oxygen levels of their environments, Clostridium botulinum is more demanding, requiring always low-oxygen levels to be present in the bacteria form and to be able to grow, while Lactobacillus ...

Industrial microbiology has helped greatly in the discovery and development of substances that we use in our day to day life. It applies scientific and bioengineering techniques to processes and materials. Microorganisms produce valuable products of industrial microbiology.(Law 15) They include; Antibiotics, fermentation beverages, enzymes for amino acids synthesis, dairy products, and recovery of minerals from low grade ores, waste and waste water management, Biodegradation of xenobiotics, synthesis of chemotherapy drugs, just to name but a few. It’s a field that requires people to research on existing problems find or discover new products, get ways of producing and commercializing ...

Environmental and Nutritional Requirements of Lactobacillus casei

Lactobacillus species have attracted considerable attention during the past few years due to the health benefits to the gastrointestinal tract when they are added as probiotics to food products such as yogurt and other fermented milk drinks (Broadbent, Larsen, Deibel, & Steele, 2010). In general, Lactobacillus species exhibit very complex nutritional and environmental requirements for optimal growth. Particularly, Lactobacillus casei is a rod shaped, aciduric (prefers acidic environments), facultative (capable of living in aerobic or anaerobic conditions) and mesophilic (temperature range between 15-40°C) lactic acid bacterium. These characteristics allow its isolation from different environments including fermented milk, meat or vegetable ...

Abstract

In this essay, a description is done of the Bacteria species Lactobacillus casei and Clostridium botulinum. Their common ground and similarities are presented, being a part of the Low G+C Bacteria, or Firmicutes: Gram-Positive, rod-shaped and fermenters. Additionally, it is also discussed what are their contrasting traits, that keep them distinguished, together with what are the factors used for the various strains’ differentiation, within each species. Keywords: Lactobacillus casei, Clostridium botulinum, characteristics, similarities, differences, phenotype, structure, phylogenetics.

Low G+C Bacteria – Firmicutes The Bacteria regarded for this essay are part of the Low G+C Bacteria, or Firmicutes. ...

Abstract

In this essay, a description of a non-pathogenic and of a pathogenic microorganism is made. As microbiology aims the study of the microscopic organism that inhabit the ecosystems, the understanding of what are the species present in the biosphere, what are the condition in which they live, what are their metabolic processes and products, and of how can these influence, positively and/or negatively other living forms, including humans, it is essential to study them to know how their caused illnesses be prevented, treated and, furthermore, how can possibly help the health welfare. As examples, the Lactobacillus casei and Clostridium botulinum species of ...

Pediatric Case Study

Part I. Cultural and Family Assessment

Culture and family are oftentimes neglected during patient assessment, especially when the person is viewed only in terms of disease, causes and treatment. However, providing holistic care that encompasses all aspects of the patient’s life has the potential to improve patient outcomes. In nursing theory, Callista Roy and Madeleine Leininger refer to culture as a belief system, a worldview through which the patient perceives health, care, nursing and the world in general (George, 2011). It is transmitted from one generation to the next through interaction in social institutions such as the family, school and ...

INTRODUCTION

General overview

Preparation of yoghurt takes place through milk fermentation process with various cultures of bacteria comprising of streptococcus subspecies mixed with lactobacillus delbrueckii subspecies and thermophiles (Barbano, 2009). Basically, yoghurt comes in two types: distilled and set (Augustin et al., 2003). The author further explains there is a difference in the main procedure through which these yogurts are manufactured. In the set yoghurt (inclusive of fruit on the bottom), the formation takes place in retail pots as the fermentation of the lactic acid bacteria proceeds into lactic acid generating a structure of continuous gel in the container of the consumer. ...