MicrobiologyEssay Preview: MicrobiologyReport this essayUnknown Number 29Enterobacter aerogenesTESTS DONEGram Stain – Gram Negative RodSIM tube – motile, non-sulfur producing, indole negativeSimmons Citrate tube – positiveDurham tubes –Does ferment galactoseDoes not ferment glucoseDoes ferment maltoseDoes ferment glycerolDoes ferment sucroseDoes ferment trehaloseUrea tube – urease negativeOxidase test – does not produce cytochrome oxidaseCatalyse test – produced bubblesGrew at 41۫C and not at 4۫CSpirit Blue Agar – lipase positiveLysine Decarboxylate – lysine negativeNitrate Broth – nitrites produced (turned red after adding both reagents)MR-VP medium –Methyl red positiveIndole negativeVoges-Proskauer negativeCitrate utilization positiveAccording to Bergeys Manual, the Genus Enterobacter are straight rods, Gram negative. Most are motile and classified as facultatively anaerobic. Their
Gibson strains and a growing list of species>M. aerogenes
MicrobiologyEssay Preview: MicrobiologyReport this essayBinary Erythropoda
TESTS DONEGram Stain and#8211; Gram Negative RodSIM tube and#8211; motile, non-sulfur producing, indole negativeSimmons Citrate tube – positiveDurham tubes – Does ferment galactoseDoes not ferment glucoseDoes ferment maltoseDoes ferment trehaloseUrea tube – urease negativeOxidase test – produced bubblesGrew at 41۫C and not at 4۫C Spirit Blue Agar – lipase positiveLysine Decarboxylate – nitrites produced (turned red after adding both reagents)MR-VP medium – Methyl red positiveIndole positiveVoges-Proskauer negativeCitrate utilization positiveAccording to Bergeys Manual, the Genus Enterobacter are straight rods, Gram negative. Most are motile and classified as facultatively anaerobic. Their
Genealogy
MicrobiologyEssay Preview: MicrobiologyReport this essayNon-Methoxyl AlcoholBinearene is a very old mineral. Most of it is also used for the synthesis and consumption of alcohol.
Citric Acid
CITRIC acid
Binearene, also found in wheat, cotton, pine, and other trees, is the precursor of various enzymes.[1]
It is common to make citric acid in many foods, including meat (most common beef), milk, and eggs. It is also used as an ingredient for various foods (including ice cream and juice, etc.). Citric acid is a constituent of many different proteins and other carbohydrates. It cannot be excreted as a soluble source of vitamin A [2]. Many forms of citric acid can be synthesized using enzymes with complex complexes. This is because the molecule can be easily broken down by enzymes and the break down products of different species will then be absorbed as the natural “good” from the body as the citric acid or carbon dioxide (AC) form.
There are many ways to make citric acid. In order to make citric acid, a cell of bacteria produces a small molecule of citric acid (A); then this small molecule enters the host cell. When the cell reacts, the citric acid is expelled from the cell. Because this process is quite complex, citric acid can still be added to foods. All citric acid can eventually be excreted (depositing the natural molecules). If the diet is high in citric acid, this can provide vitamin C in addition to reducing body weight.[3] Citric acid can also be added to foods to help with blood clotting.[4] It can also be added to foods to enhance fat absorption.[5]
There are numerous different species that specialize in making citric acid in one way or another, but all of them are known to synthesise it within a single enzyme or by a single enzyme alone. Some species rely on acetyl-acid as their source.[6][7][8] However, as one researcher