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Environmental factors influence rate of bacterial growth such as acidity (pH), temperature, water activity, macro and micro nutrients, oxygen levels, and toxins. Conditions tend to be relatively consistent between bacteria with the exception of extremophiles .
Bacterial cell surfaces may be damaged by the acceleration forces attained in centrifuges. [23] Laboratory centrifuges routinely achieve 5000–15000g, a procedure which often kills a considerable portion of microbes, especially if they are in their exponential growth phase. [24]
It is based on the thesis that microorganisms' growth and environment are reproducible, and can be modeled. [2] [3] Temperature, pH and water activity impact bacterial behavior. These factors can be changed to control food spoilage. [4] Models can be used to predict pathogen growth in foods.
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture. [1]
For the most part, the genetic approach is the most extensive way in identifying the bacterial virulence factors. Bacterial DNA can be altered from pathogenic to non-pathogenic, random mutations may be introduced to their genome, specific genes encoding for membrane or secretory products may be identified and mutated, and genes that regulate ...
Figure 1: A bi-phasic bacterial growth curve.. A growth curve is an empirical model of the evolution of a quantity over time. Growth curves are widely used in biology for quantities such as population size or biomass (in population ecology and demography, for population growth analysis), individual body height or biomass (in physiology, for growth analysis of individuals).
[1] [3] [4] [5] Filamentation is also thought to protect bacteria from antibiotics, and is associated with other aspects of bacterial virulence such as biofilm formation. [ 6 ] [ 7 ] The number and length of filaments within a bacterial population increases when the bacteria are exposed to different physical, chemical and biological agents (e.g ...
When bacteria is in an area of very low and cold temperature, they will have a five hour long phase that will cause them not to grow at all. The way the bacteria tries to adapt is by creating cold shock proteins that will be transcription factors that will be upregulated during the five hour phase. Once this five hour period ends, the bacteria ...