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Chocolate agar showing Francisella tularensis colonies Comparison of two culture media types used to grow Neisseria gonorrhoeae bacteria. Known as overgrowth, the nonselective chocolate agar medium on the left, due to its composition, allowed for the growth of organismal colonies other than those of N. gonorrhoeae, while the selective Thayer–Martin medium on the right, containing ...
Comparison of two culture media types used to grow Neisseria gonorrhoeae bacteria. Known as overgrowth, note that the non-selective chocolate agar medium on the left, due to its composition, allowed for the growth of organismal colonies other than those of Neisseria gonorrhoeae, while the selective Thayer–Martin medium on the right, containing antimicrobials that inhibit the growth of ...
TCBS agar has also been used to control outbreaks of the crown-of-thorns sea star (Acanthaster planci), which is a threat to coral reefs.Single injections lead to deaths of sea stars within 24 hours, with symptoms of "discolored and necrotic skin, ulcerations, loss of body turgor, accumulation of colourless mucus on many spines especially at their tip, and loss of spines.
E. coli on EMB agar. Eosin methylene blue (EMB, also known as "Levine's formulation") is a selective and differential media used for the identification of Gram-negative bacteria, [1] specifically the Enterobacteriaceae.
Mycobacterium leprae (also known as the leprosy bacillus or Hansen's bacillus) is one [a] of the two species of bacteria that cause Hansen's disease (leprosy), [1] a chronic but curable infectious disease that damages the peripheral nerves and targets the skin, eyes, nose, and muscles.
Endo agar. Endo agar (also called Endo's medium) is a microbiological growth medium with a faint pink colour. [1] Originally developed for the isolation of Salmonella typhi, it is now used mostly as a coliform medium.
The lactic acid bacteria (LAB) are either rod-shaped (), or spherical (), and are characterized by an increased tolerance to acidity (low pH range).This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).