Physiological Characteristics

1
Physiological Characteristics

• Metabolism sum of all chemical reactions in a
  cell
• Catabolism breakdown
• Output of energy
• Anabolism synthesis
• Input of energy

• Enzymes proteins that catalyze reactions
• Coenzymes enzymes that assist
• NAD (niacin)
• FAD (folic acid)
• Coenzyme A
• Exoenzymes excreted enzymes
• DNAse, protease, amylase

2
Cellular Respiration

• Energy within glucose slowly released ATP is
  formed
• Involves oxidation-reduction enzymes (NAD and
  FAD)
• Oxidation loss of electrons and hydrogen ions
• Reduction gain of electrons and hydrogen ions

3
Cellular Respiration 39 Efficient
4
Fermentation 2.1 Efficient

• Anaerobic pathway
• Does not require O2
• Glycolysis followed by reduction of pyruvate to
• alcohol CO2
• Or lactate

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Glucose Fermentation

• Fermentation Glucose--- acid gas
• Phenol red pH indicator
• Red pH 7
• Yellow pH
• Durham tube gas bubble
• E.coli ferments glucose

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Mixed-Acid Fermentation(Methyl-Red Test)

• Glucose fermentation ---organic acids gas
• Lactic, acetic, succinic, formic acids
• CO2 H2
• MR-VP glucose peptone phosphate
• Methyl red pH indicator
• Red pH
• Yellow pH 6
• Gram-negative intestinal bacteria
• Escherichia, Proteus, Aeromonas, Salmonella

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Oxidase Test

• Tests for indophenol oxidase
• Oxidizes redox dye yellow ? purple
• Found in bacteria that carry out respiration
  use oxygen as the terminal e- acceptor
• Oxidase (Pseudomonas)
• Oxidase - (Enterobacteria E. coli)
• METHOD
• Touch STERILE swab to colony
• Break ampule of oxidase reagent
• Squeeze reagent onto swab
• Wait 10-30 seconds

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Catalase

• catalase
• 2 H202 --------------2 H20 02
• Aerobes catalase
• Staphylococci
• Anaerobes aerotolerant catalase -
• Streptococci
• Enterococci
• METHOD
• Add H202 to slide
• Add bacteria to slide using sterile swab
• Catalase degrades H202 to release 02 (bubbles)

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Litmus Milk Reactions

• Litmus milk 10 skim milk pH indicator
• Alkaline Reaction blue or purple (Proteolytic
  bacteria)
• Acid Reaction pink (fermentative bacteria)
• Coagulation curdles
• Peptonization translucent or brown
• Ropiness slimy residue

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Table 4.6a
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Table 4.6b