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Q. Describe the Morphological Characteristics?
One of the first steps in the identification of bacteria in food is microscopic examination to ascertain the shape, size, aggregation, structure and staining reactions of the bacteria present. The following characteristics may be of special significance:
Encapsulation: The presence of capsules or slime may account for sliminess or ropiness of a food. Most capsules are polysaccharides of dextrin; dextran or levan and they serve as a source of reserve nutrients and increase the resistance of bacteria under adverse conditions.
Formation of Endospores: Bacteria of genera Bacillus, Clostridium, Sporosarcina etc have the ability to form endospores. Endospores are formed at an intracellular site and are resistant to heat, ultraviolet light and desiccation. Lysis of the vegetative cell releases the free endospore, which may remain dormant with no detectable metabolism for years. Sporulation usually appears in the late logarithmic phase of growth, possibly because of nutrient depletion or product accumulation. The acquisition of heat resistance is closely related to the formation of dipicolinic acid and the Ca2+ uptake. Germination is favoured by conditions that are favourable for growth.
Formation of Cell Aggregates: It is characteristic of some bacteria to form long chains or of others to clump under certain conditions. It is more difficult to kill all bacteria in intertwined chains or sizable clumps than to destroy separate cells.
The measurement of species diversity provides an important preliminary assessment of overall biodiversity. There are many ways by which species diversity is measured i.e. species r
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Unlike the phagocytosis, that is a regulated form of endocytosis carried out by a small number of cell category, pinocytosis is a constitutive process which happens continuously in
Which of the following amino acids would you expect to produce a similar sickling effect if placed at position 6? Select all that apply. 1. Arginine 2. Leucine 3. Lysine
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Reproduction in coelentrata
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This method is used for the desalination of water i.e., for the removal of dissolved mineral salts, acids, alkalis and also the radioactive substances from the effluents. Electro d
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