Microbiology Lab Exam Two Review
Terms in this set (20)
Triple Sugar Iron (TSI) agar, carbohydrate fermentation (glucose, lactose, sucrose), urea utilization, and Mannitol Salt Agar (MSA).
It detects ammonia production, turning fuchsia in basic conditions due to urease activity breaking down urea.
DNase test, starch hydrolysis, casein hydrolysis, blood agar (beta hemolysis), and lipid hydrolysis.
Clearing shows bacteria produce enzymes that degrade DNA (DNase) or starch (amylase) into smaller molecules.
Carbohydrate fermentation, Mannitol Salt Agar, Triple Sugar Iron agar, Litmus milk reactions, Methyl Red, and Voges-Proskauer tests.
Acid fermentation turns litmus pink and may cause a yogurt-like protein precipitate (casein coagulation).
Methyl Red detects mixed acid fermentation; Voges-Proskauer detects butanediol fermentation by detecting acetoin.
Mannitol Salt Agar selects for Gram-positive cocci; Eosin Methylene Blue agar selects for Gram-negative coliforms.
Zinc is added after nitrate reagents if no color change occurs; it detects unreacted nitrate by producing a color change.
Catalase converts hydrogen peroxide to water and oxygen gas; oxidase transfers electrons to oxygen to form water in aerobic respiration.
It detects caseinase enzyme that breaks down casein into amino acids, indicated by clearing around colonies.
Litmus milk uses pH indicator; acid fermentation causes coagulation (white yogurt-like mass), while casein hydrolysis causes clearing (amber supernatant).
Reduction of litmus, indicating anaerobic conditions or reduction reactions by bacteria.
Bromthymol blue, which turns blue at basic pH indicating citrate utilization.
Carbon dioxide reacts with carbonate in the media, making it alkaline and turning the indicator blue.
Mannitol is fermented by some bacteria, producing acid that lowers pH and changes phenol red indicator color.
Alpha: partial discoloration; Beta: clearing (complete lysis); Gamma: no change.
Catalase enzyme that breaks down hydrogen peroxide into water and oxygen.
Production of acetoin, a metabolite in butanediol fermentation.
Indicates production of lipase that breaks triglycerides into fatty acids and glycerol.