Mod 2 Lec 5 - growth kinetics Flashcards

1
Q

what key things do bact need to grow

A

carbon
nitrogen (needed in prtoein synth)
S, P, Mg etc (and trace elements)
Growth factors (usually for pathogenic bacteria can use blood agar plate, e.g. vitamins, nucleotides etc)

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2
Q

name of ring that triggers division

A

FtsZ

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3
Q

what type of bacteria is MreB present in

A

rod shaped bacteria

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4
Q

role of autolysin

A

breaks the b1-4 linkage between NAM and NAG

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5
Q

name the enzyme that adds new peptidoglycan units after bacterial separation

A

Transglycosylase

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6
Q

what type of bacfteria is FtsZ in

A

cocci and rod shaped

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7
Q

name of protein that recruits the enzymes involved in destroying and resynthesising of peptidoglycan layer

A

MreB

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8
Q

wht’s the culture called when no fresh medium is added to it

A

batch culture
‘closed’ culture

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9
Q

4 phases of bact growth

A

lag
log
stationary
death

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10
Q

why is there no initial increase when cells put into fresh medium

A

cells making new components
getting ready to grow

explains the lag phase= cells old, readjusting to new medium

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11
Q

2 ways of measuring bacterial growith

A

viable count
optical density - spectrophotometry (shows rate only)

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12
Q

what is cardinal temperatures

A

minimum (Tmin ), optimum (Topt ), maximum (T max )

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13
Q

4 temperature clsases

A

psychrophiles (under 15)
mesophiles (15-45)
thermophiles (45 - 80)
hypothermophiles (80-100)

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14
Q

2 main ways psychrophiles adapted to low temps

A

unsaturate dfatty acid membrane

more alpha helices in proteins = more flexibility

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15
Q

2 main ways thermophiles adapted to low temps

A

saturated fatty acid membrane

AA changes, heat resistant folding in proteins

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16
Q

hyperthermophiles adaptations

A

no fatty acids in membranes, but phytane = C40 hydrocarbon)

the 2 phytanes are joine covalently head to tail to make a lipid monolayer

17
Q

during sterilisation, what is the hardest thnig to kill

A

spores
more resistant
higher temperatures needed

18
Q

what is D value

A

time needed to kill 90% of cells
this is used in food industries to find optimum temp to kill bact in good amount of time without destroying the food