Abstract
Experiment 3-14 of the Microbiology: Laboratory Theory & Application lab manual was conducted to utilize the various morphological characteristics of organisms for the identification of unknown broth culture sample #26. Staining techniques including the gram stain and capsule stain were applied to initially describe the sample as a gram-positive staphylococci bacterium. Upon further examination and comparison with the gram-positive control, the microorganism was correctly described as having ovoid-shaped streptococci cell morphology, implicating that sample #26 was Lactococcus lactis. As this microorganism is essential to the food industry and has potential uses in the healthcare industry, proper identification of L. lactis through the staining practices used in this experiment will prove useful for further …show more content…
M., L. Sherwood, and C. J. Woolverton. Prescott 's Microbiology. Ninth ed. New York: McGraw-Hill, 2014. Print.
Leboffe, M. J., and B. E. Pierce. Microbiology: Laboratory Theory & Application. Third ed. Englewood: Morton, 2010. Print.
Heintz, J. H. Scanning electron micrograph image of Lactococcus Lactis at 20000X. Digital image. Textbook of Bacteriology. University of Wisconsin-Madison, n.d. Web.
Aller, K., Adamberg, K., Timarova, V., Seiman, A., Feštšenko, D., Vilu, R. 2014. Nutritional requirements and media development for Lactococcus lactis IL1403. Applied Microbiology and Biotechnology. 98, 5871-5881.
Coelho, M. C., Silva, C. C. G., Ribeiro, S. C., Dapkevicius, M. L. N. E., Rosa, H. J. D. 2014. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria. Int. J. Food Micriobiol. 191, 53-59.
Ainsworth, S., Sadovskaya, I., Vinogradov, E., Courtin, P., Guerardel, Y., Mahony, J., Grard, T., Cambillau, C., Chapot-Chartier, M. P., van Sinderen, D. 2014. Differences in lactococcal cell wall polysaccharide structure are major determining factors in bacteriophage sensitivity. MBio.
Experiment 3-14 of the Microbiology: Laboratory Theory & Application lab manual was conducted to utilize the various morphological characteristics of organisms for the identification of unknown broth culture sample #26. Staining techniques including the gram stain and capsule stain were applied to initially describe the sample as a gram-positive staphylococci bacterium. Upon further examination and comparison with the gram-positive control, the microorganism was correctly described as having ovoid-shaped streptococci cell morphology, implicating that sample #26 was Lactococcus lactis. As this microorganism is essential to the food industry and has potential uses in the healthcare industry, proper identification of L. lactis through the staining practices used in this experiment will prove useful for further …show more content…
M., L. Sherwood, and C. J. Woolverton. Prescott 's Microbiology. Ninth ed. New York: McGraw-Hill, 2014. Print.
Leboffe, M. J., and B. E. Pierce. Microbiology: Laboratory Theory & Application. Third ed. Englewood: Morton, 2010. Print.
Heintz, J. H. Scanning electron micrograph image of Lactococcus Lactis at 20000X. Digital image. Textbook of Bacteriology. University of Wisconsin-Madison, n.d. Web.
Aller, K., Adamberg, K., Timarova, V., Seiman, A., Feštšenko, D., Vilu, R. 2014. Nutritional requirements and media development for Lactococcus lactis IL1403. Applied Microbiology and Biotechnology. 98, 5871-5881.
Coelho, M. C., Silva, C. C. G., Ribeiro, S. C., Dapkevicius, M. L. N. E., Rosa, H. J. D. 2014. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria. Int. J. Food Micriobiol. 191, 53-59.
Ainsworth, S., Sadovskaya, I., Vinogradov, E., Courtin, P., Guerardel, Y., Mahony, J., Grard, T., Cambillau, C., Chapot-Chartier, M. P., van Sinderen, D. 2014. Differences in lactococcal cell wall polysaccharide structure are major determining factors in bacteriophage sensitivity. MBio.