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Microbio Lab #59
Lab #59 - Microbial Antagonism
| Question | Answer |
|---|---|
| Why might gram-positive and gram-negative bacteria respond differently to antagonism? | Gram-negative bacteria often do not allow penetration of antibiotics, such as penicillin, through the outer membrane. |
| What role does microbial antagonism play in nature? | Microbial antagonism provides a competitive advantage for the antagonistic compound producer. |
| Describe the importance of microbial antagonism for controlling food spoilage: | Foods that are produced by microbial fermentation are protected from spoilage by the organic acids produced. The acidic pH prevents growth of other microbes. |
| Describe the importance of microbial antagonism for treating infections: | Bacterial infections are often treated with antibiotic compounds that are isolated from antagonistic microbes. |
| Why do antagonistic substances not harm the producer? | Some microbes produce antibiotics against a different class of microbes, therefore, the antibiotic attacks the proper target but does not affect the homologous host enzyme. |
| Some microbes also have developed resistance mechanisms to protect themselves against their own ___ compounds. | Antibiotic. |
| Microbial ____ or ____, occurs when one population produces a substance or compound that is toxic or inhibitory to other organisms in the environment. | Antagonism or amensalism. |
| The organisms that produce the ____ substance are usually unaffected by the substance, and as a result, they may gain a competitive advantage in microenvironments over others that are also present. | Inhibitory. |
| Inhibitory substances may be a metabolic end product such as an ___ ___ that prevents the growth of other bacteria or it may be an antibiotic that kills other organisms by specifically __ some crucial metabolic rxn or function in the affected population. | Organic acid. Inhibiting. |
| How do we take advantage of microbial antagonism? | In certain kinds of food preservation. |
| Foods produced by fermentation in which organic acids such as ___, ___, or ___ acids are end products (ex. cheese and vinegar) are not usually subject to microbial spoilage because: | Acetic, lactic, propionic acids. Because the acidic pH prevents the growth of other microbes. |
| Some soil bacteria may gain a selective advantage in micro-environments because they produce ____ that discourage competition by others for available soil nutrients. | Antibiotics. |
| Which organisms are antagonists? | Bacillus cereus, Pseudomonas fluorescens, Penicillium notatum. |
Created by:
michellevu