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Monera Bacteria

Monera Bacteria. 3.1.3 Factors affecting growth. H.3.1.10 Growth curves of micro-organisms. Contemporary Issues and Technology: Batch and continuous food processing.

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Monera Bacteria

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  1. Monera Bacteria

  2. 3.1.3 Factors affecting growth H.3.1.10 Growth curves of micro-organisms Contemporary Issues and Technology: Batch and continuous food processing

  3. Scientists who study Bacteria try to create the optimum environment in the lab: culture medium with the necessary energy source, nutrients, pH, and temperature in which bacteria grow predictably.

  4. When a fresh medium is innoculated with a given number of cells and the population growth is monitored over a period of time, plotting the data will yield a typical bacterial growth curve. Note: viable bacteria = living bacteria Stationary Numbers of Viable Bacteria Death/Decline Log Survival Lag Time

  5. The Five Stages of Bacterial Growth (ref.3.1.10 H.L) • Lag Phase An adjustment period where the bacteria adapt to the new environmental conditions (pH, nutrients, temperature.). There is no significant increase in numbers with time. • Log/Exponential Phase Rapid growth of bacteria, they start multiplying exponentially at an accelerated pace doubling in number every few minutes. Conditions are optimal for growth. • Stationary Phase Equal rate of growth and death so that overall bacterial numbers stay the same. At this point bacteria are competing for food, space, moisture and oxygen. There is also a build up of wastes. 4.Death Phase Rapid cell death usually due to the cells bursting open. This is due to a lack of nutrients and a toxic environment. 5.Survival Phase A small number survive as endospores.

  6. Batch and Continuous Flow Food Processing Bioprocessing is a technique in which micro-organisms, living cells or their components are used to produce a desired end product A Bioreactor is a receptacle in which bioprocessing is carried out. Called a Fermenter Batch Culture Bacteria go through all 5 growth phases Continuous Flow Culture Bacteria are maintained at the Log Phase

  7. Stationary Death/Decline Numbers of Viable Bacteria Log Survival Lag Time Batch and Continuous Flow Food Processing Batch Culture Continuous Flow Culture

  8. Stationary Death/Decline Numbers of Viable Bacteria Log Survival Lag Time Food Processing Batch Culture Continuous Flow Culture Continuous Flow Culture: cells and waste are removed at the rate at which they are formed and new nutrients are added at the rate at which they are used up. The cells continue to divide at an exponential rate but cellnumbers do not increase.

  9. Why isn’t the earth covered with Bacteria? Conditions are rarely optimum, Insufficient nutrients, unfavourable pH and incorrect Temperature.

  10. Website Resources • www.cellsalive.comopen website. On LHS under INTERACTIVE select CELL CAMS and then select bacteria. Watch bacteria multiply under controlled conditions every 6hrs. A fresh image is loaded every minute. • http://bomi.ou.edu/bot1114/botany1114/elder/celldivision/binary_fission/binary_fission.htmlopen site, click on cells and activate play.(binary fission) • http://www.bact.wisc.edu/Microtextbook/open website. On LHS click on bacterial growth, scroll down and activate show by clicking on it • http://www.microbeworld.orgopen website. Select meet the microbes from drop down menu. Select virus or bacterium. This site looks at the difference between bacteria and viruses. • http://www.bbc.co.uk/education/asguru/biologyopen website. Select cells. Select Bacterial Cell. This site looks at bacterial structure (interactive show) functions of main parts (click cube on screen) etc..

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