LAB - Nonfermenters and Campylobacter Flashcards
Brownian movement
passive
not true motility
jerky/oscillatory movement usually in one spot or lacking direction
non fermenters that may oxidize carbs
oxidative (saccharolytic)
bacteria that do not break down carbs at all
asaccharolytic
non-fermenting gram neg bacilli prefer these growing conditions
- moist aerobic
- ubiquitous = soil, water, on plants, decaying vegetation
non-fermenting gram neg bacilli characteristics
- oxidase po
- TSI K/K or no change
- MAC is wh or ng
cause of “hot tub rash”
P. aeruginosa
pigment produced by P. aeruginosa
pyoverdin and pyocyanin
Campylobacter characteristics
- g- spiral rods
- microaerophilic
- most common cause of human gastroenteritis
- corkscrew, darting motility
- oxidase pos
- catalase pos
- selective CAMP media
oxidation of glucose
- bacteria produce acids from carbs in aerobic conditions
- glucose oxidized to gluconic acid
- weak acid; only 1 molecule of acid produce from 1 molecule of glucose
fermentation
- anaerobic process
- glucose first phosphorylated then split into two triose molecules
- further rxns = one or more acids = lactic, formic, succinic, or acetic acid
- more rapid than oxidation
O-F test
determines if a sugar is attacked by oxidation or fermentation
- one sealed wth mineral oil for anaerobic conditions while other tube is loosely capped for aerobic
extracting oxygen from nitrates to form nitrites and other reduction products
nitrate reduction
reagent A and B in nitrate reduction test
A = sulfanilic acid B = dimethyl-alpha-naphthylamine
denitrification
when nitrates are reduced beyond nitrites to products such as ammonia, nitrogen, nitric oxide, or nitrous acid and hydroxylamine
- usually an accumulation of gas in a Durham tube
Fluorescein
- pyoverdin production by P. aeruginosa
- yellow-green diffusible, fluorescent pigment which is NOT soluble in chloroform,
- most strains of P. aeruginosa
- pigment production (+ fluorescence) noted by viewing BAP culture under short wave UV light
