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Basic Bacterial Identification Essay Example

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Basic Bacterial Identification

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Basic Bacterial Identification. Discuss any that did not and give possible explanations that might account for this: No, all the observed characteristics did not agree with those in Bergey’s Manual for the given unknown bacteria. The oxidation/fermentation test result did not agree with that mentioned in the Bergey’s Manual. The colors in both tubes should have had changed to yellow from greenish-blue but instead remained unchanged indicating a negative oxidation/fermentation tests. The Bergey’s Manual mentions this test positive for M. Luteus, while I got it negative. Sugar digesting bacteria degrade glucose either fermentatively or oxidatively, i.e. either not using or using oxygen respectively. The end products of fermentation and oxidation are mixed acids that can be detected by routine fermentation/oxidation test medium.

In the present exercise, the bacteria failed to give this test positive because the bacteria might be producing extremely weak acids from the oxidative degradation of glucose.The second reason could be that more sensitive oxidation-fermentation medium would have been required for their detection, sensitive enough to detect weaker and smaller amount of acids.The third reason could be that the mixed acids produced by the given bacteria were further broken down to more neutral products like CO2, water or O2. The fourth reason could be that the given species of bacteria is a slower-growing species and needs an incubation period of 3 days or longer (Hugh, 1953).
4. Recommend some NON-CULTURE based tests that could be carried out to further confirm the identity of your or any unknown microorganism.
Taxonomy nowadays generally uses molecular biology (genetic) approaches for bacterial identification. Included in such approaches are the real-time polymerase chain reaction (RT-PCR) and micro array. RT-PCR relies on primer sequences designed to facilitate bacterial identification, while micro array uses species-specific oligonucleotide probes designed for specific regions of bacterial genes. Basic Bacterial Identification.

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1. Fox, A. (2006). Mass spectroscopy for species or strain identification after culture or without culture: past, present, and future. Journal of Clinical Microbiology, 44(8), 2677-2680

2. Hugh, R. and Leifson, E. (1953). The taxonomic significance of fermentative versus oxidative metabolism of the carbohydrates by various gram-negative bacilli. Journal of Bacteriology, 66, 24-26.

3. Pelczar, M., Chan E., Krieg,N. (1993). Microbiology Concepts and applications. New York. McGraw-Hill, Inc.

4. Premier Biosoft International. Identifying and distinguishing bacterial strains using real time PCR and micro arrays. Retrieved from http://www.premierbiosoft.com/tech_notes/bac-id.html

5. Winn, W., Allen, S., Janda, W., Koneman, E., Procop, G., Schreckenberger, P., Woods, G. (2006). Koneman’s Color Atlas and Textbook of Diagnostic Microbiology. Philadelphia. Lippincott Williams & Wilkins.

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