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Fmicro 2011
CU microbiology final
| Question | Answer |
|---|---|
| Staphylococcus aureus | Cocci, G+, Facultatively anaerobic, Cluster growth, can grow in7.5% NaCl, produces Gold pigment, ferments Mannitol, Beta-hemolytic. produces: coagulase (plasma coagulate),enterotoxin in food. Causes skin infections, toxic shock. heat stable |
| ToF: S. Aureus is halophilic | False, it can only grown in 7.5% NaCl |
| What causes toxic shock and what is toxic shock | Staphylococcus areus - causes toxic shock it seems to be related to skin infections, which has the symptoms of fever, shock (dropping in blood pressure), vomiting, rush, nausea |
| Enerotoxin | deals with intestine.... food produced after ingestion |
| Exotoxin | toxin produced in the food prior to ingestion. |
| Streptococcus (general) | Grow singly or in chains, catalase negative |
| What is catalase negative | Hydrogen peroxide, when interacted with the bacteria, should produce bubbles if it is positive. In this case, Streptococcus species are negative for catalase and will not break down hydrogen peroxide |
| Streptococcus (groups associated with) | 1 pyogenic group 2 viridans group 3 enterococcus group 4 lactic group |
| pyogenic group | literally means pus forming. is part of streptococcus. S. pyogenes and S. pneumoniae are apart of the pyogenic group. gram positivee - |
| Streptococcus pyogenes | catalase negative, part of the pyogenic group, causes strept throat (most often), scarlet fever, rheumatic fever, Beta-hemolytic gram postive |
| Streptococcus pneumoniae | catalase negative, pyogenic gropu, cocci in pairs, cause 70% of cases of Bacterial Pneumonia gram posive |
| Virdans group | Streptococcus group. NOthing special. has S mutans and S. agalactiae gram positive |
| Streptococcus mutans | Gram positive, catalase negative, viridans group, causes tooth decay.. It ferments carbohydrates to acids, which decay tooth enamel |
| Streptococcus agalactiae | Gram positive mastiitis in cows: bacteria in milk in udder- milk is full of white blood cells and is thus lumpy |
| Enterococcus group | catalase negative, grow in intestine, which is thus full of them. Has S. faecium gram positive |
| Streptococcus faecium | gram positive |
| Lactic group | Catalase negative, produce lactic acid, has S. lactis in group and gram positive |
| Streptococcus lactis | G+, Catalase negative, converts sugar to lactic acid. Used to make cheese, yogurt, olives, pickles and other things. |
| Cocci that are gram negative | Neisseria gonorrhoeae Neisseria meningitidis |
| Neisseria gonorrhoeae | STD, Oxidase positive, requires an atmosphere high in CO2, Fastidious; grows on chocolate agar, diagnosis: look in white blood cells for cocci in pairs !!! |
| Neisseria meningitidis | throat nerve cells ???????? Oxidase positive, requires an atmosphere high in CO2, Fastidious; grows on chocolate agar, diagnosis: look in white blood cells for cocci in pairs !!! |
| Bacillus | any gram positive cell containing rods, spores, and is aerobic |
| Bacillus anthracis | fatal if not treated, dried and spores survive, found with animals, (cattle workers, drum makers, wool workers, leather workers,) |
| Clostridium | gram positive, anaerobic, spores, catalase negative (with streptococcus). |
| Clostridum tetani | tetanus- found in soil. Beta hemolitic, a saprophyte ()grows on dead tissue in wounds, has drumbstick spores. Is gram positive, rod shaped, anaerobic, sporeforming, catalase negative |
| Clostridium botulinum | Deadly. neurotoxin prevents formation of acetylcholine (affects nerve cells and causes paralysis). Gram positive, rod forming, sporforming, catalase negative, anaerobic. source: improperly canned food with meat or fish. |
| Clostridium perfringens | gangrene, food poisoning, anaerobic, sporeforming, catalase negative, |
| Clostridium thermosacharolytican | |
| Listeria monocytogenes | Abortions, stillbirths. Affects those who have a damaged immune system and young children. Causes meningitis. found in fruit and dairy produce. Gram positive rod |
| Corynebacterium diphtheriae | gram positive rod. pleomorphic (variable shape) growth often in palisades, snap and grow next to each other. Exotoxin produced in throat that diffuses through body and eventually causes heart failure. |
| Microbacterium | acid fast, difficult to kill because of waxy coat which shows it has mycolic acid in coat. Gram positive rod |
| Microbacterium tuberculosis | cause tuberculosis, #1 infectious killer in world. gram positive, rod. |
| Microbacterium bovis | also causes tuberculosis but is less common and is also gram positive and a rod |
| Microbacerium leprae | causes leprosy, effects nerve cells, don't feel anything |
| enterobacteriaceae | escherichia, enterobacter, salmonella, shigella, proteus, |
| Escherichia and Enterobacter... specifically E. coli | produce acid and gas and are gram negative, in family enterobacteriaceae E. coli - produces toxin wich causes bloody diarrhea, and kidney failure in children under 5 and elderly |
| salmonella | produce enterotoxin, doesn't ferment lactose, not proteolytic: S. typhimurium, S. typhi, S. thyphosa ... causes typhoid fever: |
| Salmonella other species | other species cause gastroenteritis |
| Shigella | similar to salmonella causes Shigella dysenteriae |
| Proteus | proteolytic, not pathogenic, |
| pseudomonas aeruginosa | most plant pathogins, can cause pnemonia, endotoxin, exotoxin identical in action to diphtheria, causes fatal infections in people with severe burns or with cystic fibrosis |
| Legionella pneumophila | obtains iron from hemoglobin of the host and causes pneumonia like symptoms |
| Yersinia pestis | plague! three types bubonic- lymph system pneumonic - lumgs septicemic - blood (Rats - humans by fleas) |
| Francisella tularensis | tularemia: rabbits --> humans tularamia |
| Brucella | B. abortus (cow) Most common and least severe B. Melitensis (Goat) requires increased CO2 for isolation B. Suis (hog)most severe and least common |
| Bordetella pertussis | whooping cough |
| Haemophilus influenzae | A secondary invader, blood fractions necessary - available on chocolate agar. X facter = heme, V facter = NAD |
| Rickettsia | small, obligate parasites, can be cultured on chick embryos. Ricketsia prowazekii, R. ricketsii |
| Rickettsia prowazekii | typhus fever (humans -lice- humans) |
| Rickettsia ricketsii | Rocky Mountain Spotted Fever, transmitted by ticks |
| CHlamydia | Energy parasite, cannot synthesize ATP Occasionally, psittacosis in birds- pneummonia in humans. common sexually transmittted infection of genital areas |
| Mycoplasma | smaller than Rickettiae, no cell wall, resembles protoplasts, normal mouth inhabitant, but M. pneumoniae |
| M. pneumoniae | causes walking pneumonia, has no cell wall, gram negative, rods |
| spirals | Treponema pallidum, Borrelia burgdorferi, Helicobacter pylori |
| Treponema pallidum | Motile cells, flexible cell walls, difficult to gram stain, causes syphilis. moves like a worm |
| Borrelia burgdorferi | lyme disease - caused by deer tick, the bate ends up look like a target |
| Helicobacter pylori | causes stomach ulcers, Helix-shaped |
| Coliforms - define, standards, and importance | Define** Gram negative, rod, gas forming lactose in 24 hrs. standards - <2.2/100mL is ok Imiportance - Since E. coli is a common intestenal contaminant/inhabitant - indicator of possible presence of pathogens |
| What is tests to test for coliforms | The combined; presumptive, confirmed, and completed test |
| what is the presumptive test, confirmed test, and completed test | Presumptive test, see if gas forming in lactose in 24 hrs Confirmed test - see if steak a plate of EMB Eosin methyl blue agar and see if colonies are green with a metalic shine. Completed test - repeat presumptive test, gram stain - need G-, do IMViC |
| What is the IMViC Test and where is it and what is it for | It is used to test for coliforms in the completed stage of testing. It stands for indol, methyl red, vos's proskaure, and ability to citrate as the only source of carbon |
| water purification steps | Sedimentation, coagulation, filtration, chlorination |
| Bracillus subtilis | ropy bread and it creats capsuls |
| meat | high moisture, high protein, high fat, protelytic, lipolytic bacteria that are psychrophiles |
| Milk | everything because i ti s an ideal organism |
| bread | startch, low fat, low protein: mold, |
| Fruit | High moistrue, carbohydrate, acid: fungi, yeats, molds |
| Vegetables | neutral pH, high moisture, high carbohydrates |
| Sugars, jelly | moisture (varies), low ph: mold/yeast spoilage |
| Nuts | high fat, high protein, low moisture: Lipolytic, protylitic, |
| eggs | high moisture, high protein, high fat: little spoilage b/c of shell |
| Canned food go bad three different ways | flat sours, bulges or swells, sulfide stinkers |
| Canned food: flat sours | cant tell it is bad other than sour, sour = acid, flat = no gas. Bacillus stearothermophylus |
| Bacillus stearothermophylus | causes flat sours |
| Canned food: bulges or swells | Thermophylic anaerobes... gas and acid. Clostridium thermosaccharolyticam |
| Clostridium thermosaccharolyticam | causes bulges |
| Canned food: sulfide stinker | gaas is H2S, putrefactic (proteolysis) anaerobe Clostridum sporgenes |
| Clostridum sporgenes | can contaminate and result in sulfide stinker |
| Food poisoning: Staphylococcus aureus | heat stable toxin .... food intoxication, toxin produced before ingestion. symptoms in 6 hours |
| Food poisoning: Salmonella | food infection, salmonella in food grows and produces toxin after. symptoms in 12-24hrs can be life threatening, N,V,D,F,DX cooking will kill it |
| Food poisoning: Clostridium botulinum | Deadly neurotoxin that will be killed in cooking . death due to resperatory failure |
| Food poisoning: Campylobacter jejuni | recent discovery, salmonella like sympoms, frompoltry products |
| Food poisoning: Aspergilus favus | aflotoxiin carcinogen |
| Food poisoning: Bacillus cereus | intestinal upset with starch foods |
| Food poisoning: Escherichia coli | usually not deadly or infectious, only one infectious strain. Produces toxin, symptoms: |
| Food preparation: Cheese | staphylococcus lactos is used in all chees to ferement it and create the correct flavor |
| Food preparation: Yogurt | Staphylococcus lactis and lactobacillus bulgaricus |
| Food preparation: Vinegar | Saccharomyces cerevisiae turns sugar into alcohol... acetobacter turns alcohol into acetic acid |
| Food preparation: Bread *** | Flour has starch and thus Saccharomyces cerevisiae turns starch into ethanol and CO2. |
| Food preparation: Sauerkraut | cabbage, acetic acid - fermentation. S. lactis and lactobacillus |
| Food preparation: Yeast as food | High protein and B-vitamins. Roruls |
| Non food production: ehtanol | fuel and solvent Saccharomyces cerevisiae. if aerobic then CO2 and H2O produced. If Anaerobic CO2 and ethanol |
| Non-food production: Glycerol | yeast at high pH. Glucoce -> dihydroxyacetone phosphate -1. low pH-> pyruvic acid, aerobic - CO2+H2O anaerobic - Ethanol+CO2. -2. high pH-> glycerol |
| Non-food production: acetone butanol | clostridium acetobutylicum. sugar -> acetone and butanol (significant because it funded Israel's becoming a nation in 1948) |
| Non-food production: lysine | glycerol --E. coli--> some producuct -(enterobacter aerogenes)-> |
| Non-food production: citric acid | sugar --(Aspergillus niger)--> citric acid |
| Non-food productoin: mining | thiobacillus |
| Non-food production: insecticides | Bacillus thuringiensis, dipel |
Created by:
jseekins
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