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Thermus aquaticus is a species of bacteria that can tolerate high temperatures, one of several thermophilic bacteria that belong to the Deinococcota phylum. It is the source of the heat-resistant enzyme Taq DNA polymerase, one of the most important enzymes in molecular biology because of its use in the polymerase chain reaction (PCR) DNA amplification technique.
Diauxic growth, diauxie or diphasic growth is any cell growth characterized by cellular growth in two phases. Diauxic growth, meaning double growth, is caused by the presence of two sugars on a culture growth media, one of which is easier for the target bacterium to metabolize.
Bergey's Manual Trust was established in 1936 to sustain the publication of Bergey's Manual of Determinative Bacteriology and supplementary reference works. The Trust also recognizes individuals who have made outstanding contributions to bacterial taxonomy by presentation of the Bergey Award and Bergey Medal, jointly supported by funds from the Trust and from Springer, the publishers of the ...
A multiple choice question, with days of the week as potential answers. Multiple choice (MC), [1] objective response or MCQ(for multiple choice question) is a form of an objective assessment in which respondents are asked to select only the correct answer from the choices offered as a list.
The cell wall of some Gram-positive bacteria can be completely dissolved by lysozymes which attack the bonds between N-acetylmuramic acid and N-acetylglucosamine. In other Gram-positive bacteria, such as Staphylococcus aureus, the walls are resistant to the action of lysozymes. [4] They have O-acetyl groups on carbon-6 of some muramic acid ...
Bacteria reproduce rapidly if conditions are right for growth. Most bacteria grow best in dark, warm, moist environments with food. When grown on solid media, some bacteria form colonies as they multiply, and they may grow large enough to be seen. By growing and counting colonies of fecal coliform bacteria from a sample of water, the amount of ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...