Techniques for Studying Bacteria and Fungi
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Meningitis Manual Text
Laboratory Methods for the Diagnosis of MENINGITIS Caused by Neisseria meningitidis, Streptococcus pneumoniae, and Haemophilus influenzae Centers for Disease Control and Prevention August, 1998 Laboratory Methods for the Diagnosis of Meningitis Caused by Neisseria meningitidis, Streptococcus pneumoniae, and Haemophilus influenzae Table of Contents Introduction………………………………………………………………………………… 1 Acknowledgments ……………………………………………………………………….. 2 I. Epidemiology of Meningitis Caused by Neisseria meningitidis, Haemophilus influenzae and Streptococcus pneumoniae,…………………………………………… 3 II. General Considerations ......................................................................................................... 5 A. Record Keeping ................................................................................................................... 5 III. Collection and Transport of Clinical Specimens ................................................................... 6 A. Collection of Cerebrospinal Fluid (CSF)............................................................................... 6 A1. Lumbar Puncture ................................................................................................... 6 B. Collection of Blood .............................................................................................................. 7 B1. Precautions ............................................................................................................ 7 B2. Sensitivity of Blood Cultures ................................................................................ -
Exploring Small-Scale Chemostats to Scale up Microbial Processes: 3-Hydroxypropionic Acid Production in S
Lawrence Berkeley National Laboratory Recent Work Title Exploring small-scale chemostats to scale up microbial processes: 3-hydroxypropionic acid production in S. cerevisiae. Permalink https://escholarship.org/uc/item/43h8866j Journal Microbial cell factories, 18(1) ISSN 1475-2859 Authors Lis, Alicia V Schneider, Konstantin Weber, Jost et al. Publication Date 2019-03-11 DOI 10.1186/s12934-019-1101-5 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Lis et al. Microb Cell Fact (2019) 18:50 https://doi.org/10.1186/s12934-019-1101-5 Microbial Cell Factories RESEARCH Open Access Exploring small-scale chemostats to scale up microbial processes: 3-hydroxypropionic acid production in S. cerevisiae Alicia V. Lis1, Konstantin Schneider1,2, Jost Weber1,3, Jay D. Keasling1,4,5,6,7, Michael Krogh Jensen1 and Tobias Klein1,2* Abstract Background: The physiological characterization of microorganisms provides valuable information for bioprocess development. Chemostat cultivations are a powerful tool for this purpose, as they allow defned changes to one single parameter at a time, which is most commonly the growth rate. The subsequent establishment of a steady state then permits constant variables enabling the acquisition of reproducible data sets for comparing microbial perfor- mance under diferent conditions. We performed physiological characterizations of a 3-hydroxypropionic acid (3-HP) producing Saccharomyces cerevisiae strain in a miniaturized and parallelized chemostat cultivation system. The physi- ological conditions under investigation were various growth rates controlled by diferent nutrient limitations (C, N, P). Based on the cultivation parameters obtained subsequent fed-batch cultivations were designed. Results: We report technical advancements of a small-scale chemostat cultivation system and its applicability for reliable strain screening under diferent physiological conditions, i.e. -
Induction of Conjugation and Zygospore Cell Wall Characteristics
plants Article Induction of Conjugation and Zygospore Cell Wall Characteristics in the Alpine Spirogyra mirabilis (Zygnematophyceae, Charophyta): Advantage under Climate Change Scenarios? Charlotte Permann 1 , Klaus Herburger 2 , Martin Felhofer 3 , Notburga Gierlinger 3 , Louise A. Lewis 4 and Andreas Holzinger 1,* 1 Department of Botany, Functional Plant Biology, University of Innsbruck, 6020 Innsbruck, Austria; [email protected] 2 Section for Plant Glycobiology, Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg, Denmark; [email protected] 3 Department of Nanobiotechnology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; [email protected] (M.F.); [email protected] (N.G.) 4 Department of Ecology and Evolutionary Biology, University of Conneticut, Storrs, CT 06269-3043, USA; [email protected] * Correspondence: [email protected] Abstract: Extreme environments, such as alpine habitats at high elevation, are increasingly exposed to man-made climate change. Zygnematophyceae thriving in these regions possess a special means Citation: Permann, C.; Herburger, K.; of sexual reproduction, termed conjugation, leading to the formation of resistant zygospores. A field Felhofer, M.; Gierlinger, N.; Lewis, sample of Spirogyra with numerous conjugating stages was isolated and characterized by molec- L.A.; Holzinger, A. Induction of ular phylogeny. We successfully induced sexual reproduction under laboratory conditions by a Conjugation and Zygospore Cell Wall transfer to artificial pond water and increasing the light intensity to 184 µmol photons m−2 s−1. Characteristics in the Alpine Spirogyra This, however was only possible in early spring, suggesting that the isolated cultures had an inter- mirabilis (Zygnematophyceae, nal rhythm. -
Detection of Acid-Producing Bacteria Nachweis Von Säureproduzierenden Bakterien Détection De Bactéries Produisant Des Acides
(19) TZZ ¥ _T (11) EP 2 443 249 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: C12Q 1/04 (2006.01) G01N 33/84 (2006.01) 19.11.2014 Bulletin 2014/47 (86) International application number: (21) Application number: 10790013.6 PCT/US2010/038569 (22) Date of filing: 15.06.2010 (87) International publication number: WO 2010/147918 (23.12.2010 Gazette 2010/51) (54) DETECTION OF ACID-PRODUCING BACTERIA NACHWEIS VON SÄUREPRODUZIERENDEN BAKTERIEN DÉTECTION DE BACTÉRIES PRODUISANT DES ACIDES (84) Designated Contracting States: (74) Representative: Isarpatent AL AT BE BG CH CY CZ DE DK EE ES FI FR GB Patent- und Rechtsanwälte GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO Friedrichstrasse 31 PL PT RO SE SI SK SM TR 80801 München (DE) (30) Priority: 15.06.2009 US 187107 P (56) References cited: 15.03.2010 US 314140 P US-A- 4 528 269 US-A- 5 098 832 US-A- 5 164 301 US-A- 5 601 998 (43) Date of publication of application: US-A- 5 601 998 US-A- 5 786 167 25.04.2012 Bulletin 2012/17 US-B2- 6 756 225 US-B2- 7 150 977 (73) Proprietor: 3M Innovative Properties Company • DARUKARADHYA J ET AL: "Selective Saint Paul, MN 55133-3427 (US) enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria (72) Inventors: and non-starter lactic acid bacteria from Cheddar • YOUNG, Robert, F. cheese", INTERNATIONAL DAIRY JOURNAL, Saint Paul, Minnesota 55133-3427 (US) ELSEVIER APPLIED SCIENCE, BARKING, GB, • MACH, Patrick, A. -
Determination of the Identity of an Unknown Liquid Group # My Name the Date My Period Partner #1 Name Partner #2 Name
Determination of the Identity of an unknown liquid Group # My Name The date My period Partner #1 name Partner #2 name Purpose: The purpose of this lab is to determine the identity of an unknown liquid by measuring its density, melting point, boiling point, and solubility in both water and alcohol, and then comparing the results to the values for known substances. Procedure: 1) Density determination Obtain a 10mL sample of the unknown liquid using a graduated cylinder Determine the mass of the 10mL sample Save the sample for further use 2) Melting point determination Set up an ice bath using a 600mL beaker Obtain a ~5mL sample of the unknown liquid in a clean dry test tube Place a thermometer in the test tube with the sample Place the test tube in the ice water bath Watch for signs of crystallization, noting the temperature of the sample when it occurs Save the sample for further use 3) Boiling point determination Set up a hot water bath using a 250mL beaker Begin heating the water in the beaker Obtain a ~10mL sample of the unknown in a clean, dry test tube Add a boiling stone to the test tube with the unknown Open the computer interface software, using a graph and digit display Place the temperature sensor in the test tube so it is in the unknown liquid Record the temperature of the sample in the test tube using the computer interface Watch for signs of boiling, noting the temperature of the unknown Dispose of the sample in the assigned waste container 4) Solubility determination Obtain two small (~1mL) samples of the unknown in two small test tubes Add an equal amount of deionized into one of the samples Add an equal amount of ethanol into the other Mix both samples thoroughly Compare the samples for solubility Dispose of the samples in the assigned waste container Observations: The unknown is a clear, colorless liquid. -
Introduction to Mycology
INTRODUCTION TO MYCOLOGY The term "mycology" is derived from Greek word "mykes" meaning mushroom. Therefore mycology is the study of fungi. The ability of fungi to invade plant and animal tissue was observed in early 19th century but the first documented animal infection by any fungus was made by Bassi, who in 1835 studied the muscardine disease of silkworm and proved the that the infection was caused by a fungus Beauveria bassiana. In 1910 Raymond Sabouraud published his book Les Teignes, which was a comprehensive study of dermatophytic fungi. He is also regarded as father of medical mycology. Importance of fungi: Fungi inhabit almost every niche in the environment and humans are exposed to these organisms in various fields of life. Beneficial Effects of Fungi: 1. Decomposition - nutrient and carbon recycling. 2. Biosynthetic factories. The fermentation property is used for the industrial production of alcohols, fats, citric, oxalic and gluconic acids. 3. Important sources of antibiotics, such as Penicillin. 4. Model organisms for biochemical and genetic studies. Eg: Neurospora crassa 5. Saccharomyces cerviciae is extensively used in recombinant DNA technology, which includes the Hepatitis B Vaccine. 6. Some fungi are edible (mushrooms). 7. Yeasts provide nutritional supplements such as vitamins and cofactors. 8. Penicillium is used to flavour Roquefort and Camembert cheeses. 9. Ergot produced by Claviceps purpurea contains medically important alkaloids that help in inducing uterine contractions, controlling bleeding and treating migraine. 10. Fungi (Leptolegnia caudate and Aphanomyces laevis) are used to trap mosquito larvae in paddy fields and thus help in malaria control. Harmful Effects of Fungi: 1. -
Press Release
PRESS RELEASE October 27, 2019 RESOBOX East Village 91 E 3rd St, New York, NY 10003 DISCOVER THE VERSATILITY of TOFU ~Japanese Vegan Cooking Event~ Date: Sunday, November 3, 2019 10:00am - 12:00pm Where: RESOBOX East Village 91 E 3rd St, New York, NY 10003 Price: $60 (includes all materials) Contact: Takashi Ikezawa, 718-784-3680, [email protected] Web: https://resobox.com/event/discover-the-versatility-of-tofu-japanese-veGan-cookinG-event/ “Try and Experience the Various Textures of Tofu” “Discover Recipes for Tofu Cuisines” “Taste The Many Textures of Tofu” Event Overview Tofu has one of the few plant-based proteins that contain all of the essential amino acids we need to stay healthy. Tofu – a protein-rich, healthy superfood – is not all the same. It has several types of textures, tastes, and appearances depending on the country of oriGin. For this workshop, participants will cook using three types of Japanese tofu! They will learn the basics of tofu including the differences between soft, medium, and firm Tofu and how to cook each texture. See below for a full below outline of what’s in store: 1. Understanding the characteristics of soft, medium, and firm tofu such as production method, how to choose the riGht tofu, recipes, and more. Expand your knowledGe on Tofu! Participants will learn the characteristic of each texture and how to prepare them while tasting different types of Tofu. 2. Cooking using soft, medium, and firm tofu: 1. Tofu Teriyaki Steak Sandwich • Firm Tofu • Soy Sauce • Brown Sugar • Sweet Sake • Refined Sake • Ginger • Potato Starch • Seasonal VeGetables • Bread 2. -
What Are Fungi?
Medical Mycology (BIOL 4849) Summer 2007 Dr. Cooper What are Fungi? Fungi in the Tree of Life • Living organisms on earth first arose about 3.5 billion years ago – Prokaryotic – Anaerobic • Oldest fossils of fungi are about 460 million years old • Coincides with the rapid expansion of multi-cellular organisms • Major multicellular eukaryotes are divided into Kingdoms – Animals – Plants – Fungi • Each of these three kingdoms differ in their basic cellular structure and mode of nutrition (defined by Whittaker, 1969) – Plants - photosynthetic, cellulosic cell walls – Animals - digestive systems, wall-less cells – Fungi - absorptive nutrition, chitinous walls • The estimates for the expansion of multicellular organisms are based upon phylogenetic analyses of Carl Woese – Examined ribosomal RNA (rRNA) • Present in prokaryotes and eukaryotes • Relatively stable, but changes occur over time; thereby acting as a chronometer – Distinguished three separate groups (Domains) of living organisms • Domains - rRNA sequence differences correlate with differences in cellular structure and physiology – Bacteria - “true bacteria” – Archaea - “ancient prokaryotes” – Eucarya - eukaryotes • Taxonomic grouping of “Kingdom” lies beneath that of “Domain” • Though the fossil evidence suggests fungi were present on earth about 450 million years ago, aquatic fungi (Phylum Chytridiomycota) most likely were present about a million years before this time Page 1 of 15 Copyright © 2007 Chester R. Cooper, Jr. Medical Mycology (BIOL 4849) Lecture 1, Summer 2007 • About -
Read Book Wagashi and More: a Collection of Simple Japanese
WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes. -
Multicellular Oxidant Defense in Unicellular Organisms MUCHOU MA and JOHN W
Proc. Natl. Acad. Sci. USA Vol. 89, pp. 7924-7928, September 1992 Microbiology Multicellular oxidant defense in unicellular organisms MUCHOU MA AND JOHN W. EATON* Division of Experimental Pathology, Department of Pathology and Laboratory Medicine, Albany Medical College, A-81, 47 New Scotland Avenue, Albany, NY 12208 Communicated by David W. Talmage, May 8, 1992 ABSTRACT Although catalase is thought to be a major MATERIALS AND METHODS defense against hydrogen peroxide (H202), the catalase activity Reagents. Brain heart infusion broth, Todd-Hewitt broth, within individual Escherichia coil fails to protect against ex- Lennox L agar (LB agar), and Bactoagar were obtained from ogenous H202. Contrary to earlier reports, we find that dilute GIBCO/BRL. The bicinchoninic acid protein microassay suspensions, of wild-type and catalase-deficient E. colt are was from Pierce. All other enzymes and chemicals were identical in their sensitivity to H202, perhaps because even purchased from Sigma. wild-type, catalase-positive E. colU cannot maintain an inter- Bacterial Strains and Culture Conditions. A catalase- nal/externail concentration gradient of this highly diffusible deficient mutant strain of E. coli K-12 [UM1, hereafter, oxidant. However, concentrated suspensions or colonies of cat(-)] and its parent wild-type [CSH7, hereafter cat(+)] (17) catalase-positive E. colt do preferentially survive H202 chal- were provided by P. C. Loewen (University ofManitoba). E. lenge and can even cross-protect adjacent catalase-deficient coli were grown statically in brain heart infusion broth or M9 organisms. Furthermore, high-density catalase-positive-but minimal salts medium supplemented with 10 mM glucose not catalase-negative-E. colt can survive and multiply in the (M9/glucose) (25) at 370C in room air overnight (18-20 hr) to presence of competitive, peroxide-generating streptococci. -
The Genus Staphylococcus 19 171
43038_CH19_0171.qxd 1/3/07 3:53 PM Page 171 THE GENUS STAPHYLOCOCCUS 19 171 The Genus 19 Staphylococcus embers of the genus Staphylococcus are gram-positive spherical organisms about 1 micrometer in diameter. They M occur singly, in pairs, and in irregular clusters, and form yel- low, orange, or white colonies on agar media. They are salt tolerant and grow on ordinary bacteriological media as well as on the selective media used in this exercise. Up to three species of Staphylococcus are studied in this exercise. Cer- tain strains of Staphylococcus aureus are the cause of food poisoning and toxic shock syndrome. They also are the cause of boils and carbuncles. A second species, S. epidermidis, usually is a saprobe of the skin that is rarely involved in human infection. The third species, S. saprophyticus, is an opportunistic species that may cause urinary tract infections in women of childbearing years. In this exercise, staphylococcal species will be isolated from the body’s environment and their properties examined. A. Isolation of Staphylococci Species of Staphylococcus are tolerant to salt and, therefore, they can be PURPOSE: to isolate and selected out from a mixture of bacteria in a high-salt medium. In addition, identify staphylococcal species from the nasal cavity S. aureus ferments mannitol, an alcoholic derivative of the hexose mannose, and other environments. while S. epidermidis and S. saprophyticus do not. Therefore, if the differential medium contains mannitol, the two species may be differentiated from one another. In this section, we will use mannitol salt agar, a medium that is both selective and differential. -
Pouring Plates from Prepared Bottled Media
Pouring Plates from Prepared Bottled Media Primary Hazard Warning Never purchase living specimens without having a disposition strategy in place. When pouring bottles, agar is HOT! Burning can occur. Always handle hot agar bottles with heat-protective gloves. For added protection wear latex or nitrile gloves when working with bacteria, and always wash hands before and after with hot water and soap. Availability Agar is available for purchase year round. Information • Storage: Bottled agar can be stored at room temperature for about six months unless otherwise specified. Never put agar in the freezer. It will cause the agar to breakdown and become unusable. To prevent contamination keep all bottles and Petri dishes sealed until ready to use. • Pouring Plates • Materials Needed: • Draft-free enclosure or Laminar flow hood • 70% isopropyl alcohol • Petri dishes • Microwave or hot water bath or autoclave 1. Melt the agar using one of the following methods: a) Autoclave: Loosen the cap on the agar bottle and autoclave the bottle at 15 psi for five minutes. While wearing heat-protective gloves, carefully remove the hot bottle and let it cool to between 75–55°C before pouring. This takes approximately 15 minutes. b)Water Bath: Loosen the cap on the agar bottle and place it into a water bath. Water temperature should remain at around 100°C. Leave it in the water bath until the agar is completely melted. While wearing heat- protective gloves, carefully remove the hot bottle and let it cool to between 75–55°C before pouring. c) Microwave: Loosen the cap on the agar bottle before microwaving.