CH 11 (gram positive)

Question 1

firmicutes G +

Answer 1

low G + C ratio

Question 2

clostridiales

Answer 2

• clostridium
• epulopiscium

Question 3

clostridium

Answer 3

• obligate anaerobes
• endospore producing
• disease causing
  tetanus
  spoilage of canned food
  gas gangrene
  manufacture of butanol
• fermentative metabolism:
  ferment amino acid using stickland reaction
  oxidize an amino acid and using another as electron acceptor
  sodium motive force for amino acid uptake
• fermetation products unpleasent odor, putrefaction

Question 4

epulopiscium

Answer 4

• can be seen with unaided (naked) eye
• daughter cell forms within parent cell, no binary fission

Question 5

bacillales

Answer 5

• bacillus
• staphylococcus

Question 6

bacillus

Answer 6

• facultative anaerobe, aerobe also
• endospore forming rod
• produce antibiotics
• causes antharax
• pathogen to insects
• food poisining
• bacillus subtilis:
  facultative anaerobe
  soil dweilling, spore forming, biofilm producing

Question 7

staphylococcus

Answer 7

• grape like clusters
• S. aureus: facultative anaerobe, non motile, gram + cocci
• wound infection, antibiotic resistant, and produce enterotoxins
• warm blooded animals, in skin, skin glands, and mucus membranes

Question 8

S. aureus

Answer 8

• most important human coccal pathogen:
  abscesses, boil, wound infection, pnuemonia, toxic shock syndrome, food poisoning
• virulence factor: coagulate blood plasma to clot, beta hemolysin is a toxin lyse the cells

Question 9

S. epidermidis

Answer 9

• common skin resident
• endocarditis, infection of patients of lowered resistance
• wound infection, surgical infection, urinary tract infection

Question 10

lactobacillales

Answer 10

• aerotolerant anaerobes, produce lactic acid from simple carbohydrates
• lactobacillus colonize body and used in food products
  widely distributed in nature : plant surfaces, mouth, inthetinal tract and vagina
• not pathogenic

Question 11

lactobacilli

Answer 11

• fermented products (vegetable products, and beverages)
  sour dough bread
  swiss chees, and hard cheese and yougurt
  sausages
• L. acidophilus: probiotic agent
• food spoilage

Question 12

leuconostoc

Answer 12

• plants, silage and milk
• production of:
  wine, sauerkraut and pickels, buttermilk, butter, and cheese
• synthesis of dextrens (L. mesentriodes)
• food spoilage (tolerate high sugar, and grow in heavy syrup)