Lab #59 - Microbial Antagonism
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| 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.
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| What role does microbial antagonism play in nature? | Microbial antagonism provides a competitive advantage for the antagonistic compound producer.
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| 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.
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| Describe the importance of microbial antagonism for treating infections: | Bacterial infections are often treated with antibiotic compounds that are isolated from antagonistic microbes.
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| 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.
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| Some microbes also have developed resistance mechanisms to protect themselves against their own ___ compounds. | Antibiotic.
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| 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.
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| 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.
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| 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.
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| How do we take advantage of microbial antagonism? | In certain kinds of food preservation.
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| 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.
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| Some soil bacteria may gain a selective advantage in micro-environments because they produce ____ that discourage competition by others for available soil nutrients. | Antibiotics.
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| Which organisms are antagonists? | Bacillus cereus, Pseudomonas fluorescens, Penicillium notatum.
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Created by:
michellevu