Bacillus cereus

It was used to make the nutrient broth. Then 2g of agar was added to the nutrients and it was dissolved in 100 mL distilled water and used as nutrient agar. The medium was sterilized. Maintenance of Bacterial Culture Bacillus cereus and Pseudomonas aeruginosa were grown on nutrient agar plates and incubated at 370C for 24 hours. The bacterial culture was maintained at 40C and sub cultured routinely to ensure viability of the…

First the unknown tube was isolated. This was completed by taking an inoculating loop and spreading the unknown out on to a Nutrient Agar plate. This was done using the streak plate method, which is described in the lab manual. The bacterium were incubated and grown at 48 hours. Upon observation the isolation plate showed growth of two different colonies. After the morphology was observed and recorded, a Gram stain was performed on each of the two unknowns, this procedure is found in the…

Gray syndrome may occur in newborns because glucuronosyl- transferase, needed to metabolize the drug, is lacking. Streptomycin is antibiotic agent obtained from Streptomyces griseus that is active against the tubercle bacillus and a large number of gram-positive and gram-negative bacteria; also used in the form of dihydrostreptomycin (aldehyde of streptomycin reduced to CH2OH). It is used virtually exclusively in the treatment of tuberculosis; toxicity includes eighth…

preparation, display, and service of food. Table 3. Potential Hazards in pies Ingredients Potential Pathogens Process Control Fruits and vegetables Salmonella spp., Shigella spp., enterohemorrhagic Escherichia coli, Listeria monocytogenes, Bacillus cereus, Clostridium botulinum,…

reflecting key differences in the composition of their cell walls. These differences often have a direct influence on what the bacteria does, with some Gram-negative bacteria being pathogenic in nature. Gram positive bacilli Sopre foming bacillus cereus- food poisoning, bacillus anthracis, anthrax, clostridium tetani-tetanus; clostridium botulinum- botulism; Clostridium perfringens- gangrene; Clostridium difficile- colonitis Non sporing: listeria monocytogenes- food poisoning; corynebecterium…

Gram-negative (fig. 3) due to displaying a predominately red color. Bacteria B was found to be Gram-positive (fig. 4) due to displaying a dominate blue color. Bacteria B was also noticeably a rod, or bacillus, shape which helped to further narrow down the possibilities to two bacteria: Bacillus cereus, and Bacillus…

Laboratory Analysis Justyna Sudyka 1. a. Clostridium sporogenes grew throughout all of the thioglycollate broth, but there was more growth towards the bottom. The aerobic TSA + glucose plate did not have any growth, but the anaerobic plate did have growth. Escherichia coli grew throughout all of the thioglycollate broth as well, but the organism was clustered slightly more towards the top. There was growth in both aerobic and anaerobic TSA + glucose plates. Micrococcus luteus only grew at the…

Gram + Cocci To identify the Gram + cocci I first performed a catalyst test which produced oxygen bubbles and indicated a positive catalase result. The next test I preformed was a mannitol salt test using a mannitol-salt agar plate and the results showed positive fermentation turning the plate yellow and also positive growth. This led me to conclusion that my unknown Gram + cocci was Staphylococcus aureus. Gram – Rod To identify the unknown Gram – rod I first performed a H2S production test…

isolates, in vitro inhibition by cross streak assay was performed, in cross streak method all the 5 isolates were able to inhibit the growth of Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 8739), Salmonella enterica (NCTC 6017), and Bacillus cereus. Previous studies also revealed…

Plant Material Collection Fully grown whole plants of Tribulus terrestris Linn. were collected from different localities of Chennai, Tamilnadu. The fruits were separated out from the plants and washed in running tap water to remove adhering dirt and soil particles and dried first under shade in room temperature and secondly in a hot-air oven for complete drying at 50-60˚C. The dried fruits were made into coarse powder by grinding and stored in labelled bottles for further study and…