Microbiology lab 2

2420-Lab 10- Food Microbiology and Unknown Bacteria Identification

Directions:

Answer questions after reading the information and watching the video from the links below. Use color RED or BLUE for your answers. Submit the completed document on eCampus for grading. Refer to

· the textbook chapters 10, 30 (sections 10.4, 18.3, 18.4), (Nester- McGraw Hill)

· Link: Agglutination- (Antigen-Antibody reaction) - I (6-A, B,) (Virtual Edge Experiment-6- Introduction, A –skip B)

· The questions on the quiz will be related to chapters 10 and 30.

I. Introduction to Food Microbiology

Read from

· 10 easy homemade fermented products: choose a product that requires bacteria for fermentation

· Don’t be limited to the above website. You can perform your own literature search and choose a legal fermented product.

Define the following terms:

1. Fermentation

2. Cellular aerobic respiration

3. Cellular anaerobic respiration

4. What are the differences between anaerobic respiration and fermentation?

5. What are the similarities between anaerobic respiration and fermentation?

II. Make ONE fermented product at home of your choice.

NOTE:

· If you are not 21 or older, DO NOT brew alcohol beverage.

· Choose any product that fits your budget

· If you cannot perform this experiment due to any reason, choose a fermented product, complete a literature search and answer the following questions

· Keep track of money spent for this experiment. DO NOT SPEND TOO MUCH MONEY

6. Which fermented product did you choose and why?

7. What was the procedure?

8. How did you ensure there was no contamination?

9. What will happen if the fermentation process of the product you chose goes wrong?

10. Would you call fermentation food spoilage or preservation? Explain your answer.

11. Share your experience on the Discussion Board.

III. Identifying the unknown bacteria

In this section, we will explore how to identify bacteria from a sample. The sample could be medical (blood, urine, stool etc), food, water, soil or other.

For identification of bacteria one has to follow certain steps:

1. Isolate the bacterial species

2. Grow the bacterial species in a laboratory successfully

3. Identify the species using staining techniques, biochemical tests, serological typing, molecular biology

4. Confirm identification by confirmatory tests- biochemical tests, molecular tests (DNA sequence analyses)

Conduct a literature search on steps you would take to identify the bacterial species in the fermented product you chose.

Some helpful links:

· Biochemical Tests of Bacteria

· Summary of Biochemical Tests

· Using Biochemical Testing for Bacterial Identification

Write up a report in the following format:

Fermented product chosen:

Bacteria involved:

Steps taken to identify the bacterial strain: (Explain each technique in your own words)

· Isolation

· Staining

List Biochemical Tests that would be performed to identify and confirm