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PowerPointPresentationGrowthCultureofBacteriaPowerPoint演示文稿增长
Chapter 6 Growth Culture of Bacteria Binary Division 1 to 2 to 4 to 8 to ? Phases of Growth Lag Adapt to nutrients Log Active growth Stationary Death = Growth rate Death Nutrients consumed pH too low (why?) Optimize curves in production Measuring Growth Direct Counts Petroff-Hauser Chamber Pro’s vs. Con’s Serial Dilution 10-fold serial dilutions Pro’s vs. Con’s MPN (Most Probable Number) Put 10, 1, and 0.1 ml into 10-mls broth Repeat 5 times per volume Statistical accurate sampling Public Health Standards are written for MPN Physical Factors: -philes pH Acido-, Neutro-, Alkaliphiles Canned foods-Hot Pack vs. Pressure Cooking High Acids- tomatoes Neutro-corn, beans, meat Temperature Psychro-, Meso- Thermophiles Growth Curve Problems Temperature Problems Thermophiles Hot tubs-public Heat Resistant Enzymes in PCR Psychrophiles Cold food (growth in transit) Listeria grows in hot dogs Salt Concentration Halophiles Great Salt Lake Salt Pork Physical Factors: cont’d Moisture Beef Jerky Lyophilization (Freeze Dry) Oxygen Aerboes vs. Anaerobes + ------ + ---------- Osmotic Pressure Pseudomonas grows in distilled water Jelly- Jams (high sugar) Salt Pork (high salt) Nutritional Factors Carbon Source Auto- or Hetero- CO2 or Organic compounds Nitrogen Source NO3- == NO2 == NH3 to Amino Acids == Proteins Sulfur Phosphorus Trace Elements Fe, some required Host Sideophores bind Fe More -trophs Auxotrophs Can live on simple compounds NO3-, Glucose Make all Amino Acids, Vitamins, etc. Prototrophs Require complex compounds Vitamins, Amino Acids Fastidious Most Pathogens Types of Media Complex Medium Peptones, Yeast Extract Fastidious Prototrophs Synthetic Medium Minimal Media Auxotrophs Exoenzymes Secreted into environment Catabolize food products Protease, DNAase, Amylase, Lipase Used in identification Oxygen Requirments Classification Aerobic Anaerobic Falcultative Anaerobic Microaerophilic Outline for Topic Media Cultivation Oxygen Toxicity Flluid Thioglycollate Medium (FTM
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