The bacteria, Lactobacillus johnsonii, is known to be a probiotic. Probiotics are defined to be “friendly bacteria” in which have many health aspects in the body. Lactobacillus Johnsonii and many other probiotics are mainly found in the gastrointestinal tract of humans and animals. L. johnsonii is also a part of the acidophilus complex where it is linked to other Lactobacilli to promote some health aspects such as increased immune function7.
An average BIOL 329 student should understand that even though L. johnsonii is a part of this complex it has a few quirks so here is a little background information of L. johnsonii. L. johnsonii cannot produce many of its required amino acids, purine nucleotides, and cofactors. To function properly, it has an above average amount of channels to get these necessities. Furthermore, this bacterium in question, is a gram positive bacteria which means that it does not endanger the host in which it resides. Instead this bacterium helps the host.
On another note, there are four things that students of this level in biology should also know to comprehend this paper. One, mice were used in this experiment that is going to be explained further in this paper. Mice in general, are used in the studies such as this due to their many genetic similarities to humans. The most important of those similarities is their gastrointestinal tract and their immune system.
Second, ovalbumin and cockroach allergen were used to infect the mice. Ovalbumin (OVA) is an antigen used mostly in immunization studies due to it being able to produce an immune response. The cockroach allergen was used as a stimulus to infect the mice immune system as well.
Thirdly, IgE is an antibody that functions in the development of asthm...
... middle of paper ...
...hammer. Complete genome sequence of the probiotic lactic acid bacterium Lactobacillus acidophilus NCFM. vol. 102 no. 11, 3906-3912. (Pubmed)
8. R. Y. Hertzberger, R. D. Pridmore, C. Gysler, M. Kleerebezem, M. J. T. Mattos. Oxygen Relieves the CO2 and Acetate Dependency of Lactobacillus johnsonii NCC 533. PLoS ONE 8(2): e57235. doi:10.1371/journal.pone.0057235. 26 Feb. 2013 (PLOS)
9. N. Horn, U. Wegmann, E. Dertli, F. Mulholland, S. R. A. Collins, K. W. Waldron, R. J. Bongaerts, M. J. Mayer, A. Narbad. Spontaneous Mutation Reveals Influence of Exopolysaccharide on Lactobacillus Johnsonii. PLoS ONE 8(3): e59957. doi:10.1371/journal.pone.0059957. 27 Mar. 2013. (PLOS)
10. Kailasapathy, K. 2013 Commercial sources of probiotic strains and their validated and potential health benefits-a review. International Journal of Fermented Foods 2.1 p. 1-17. (Google Scholar)
The results of these tests prove that the unknown organism is Citrobacter freundii hereby referred to as C. freundii. C. freundii is a member of the Enterobacteriaceae family, like all the other unknowns given in this test. The species is a facultative anaerobic and is a gram-negative bacilli. C. freundii is a non-spore forming, motile bacteria that are long rod-shaped with a typical length of 1-5 μm.
Lactose alone cannot induce the lac operon. E. Coli prefers to utilize glucose rather than lactose because glucose is simpler and more abundant.
Aziz, Q. Q., Doré, J. J., Emmanuel, A. A., et al. (2013). Gut microbiota and gastrointestinal health: current concepts and future directions. Neurogastroenterology & Motility, 25(1), 4-15.
Eastfield College Microbiology Laboratory Manual, 1st edition, Oliver, T. D. (Book Must Be Purchased New from Eastfield Bookstore and Cannot Be Sold Back to Bookstore at the End of the Semester), Kendall Hunt Publishing, 2013, Dubuque, IA. ISBN 9781465223784.
...the lactase concerning the pH level. We hypothesized that enzyme functions are under the influence of environmental factors, in this particular experiment it is pH. In the results, the test tubes with the pH of 4 and 7, yielded color changes with the pH of 7 having the most mg/dL. The results proved our hypothesis, we were right to conclude that because the pH was in between the pH in which the lactase is found, that it would have yielded a reaction. The reason why the pH of 7 yielded the most is because that is the the closets to the pH of the small intestine where the enzyme lactase is found. The significance of the results is that the optimal pH for the biochemical reaction to occur is at the pH of 7 and it would yield the best breakdown of lactose. This fits the bigger picture because it shows that everything must be in balance in order for a successful reaction.
Orel, R., & Kamhi Trop, T. (2014). Intestinal microbiota, probiotics and prebiotics in inflammatory bowel disease. World Journal of Gastroenterology, 20(33), 11505-11524.
Quigley, Lisa, et al. "The Microbial Content Of Raw And Pasteurized Cow Milk As Determined
While Pasteur was at Lille, a local distiller sought help controlling the fermentation of beet sugar. Pasteur realized that fermentation was not a simple chemical process but that living organisms were involved. This led him to discover that fermentation, infection, and spoiling were the result of microbes. The first paper he published discussed lactic acid and it’s role in souring milk. He spent numerous years studying microbes and proving that they do not originate from within matter, but that they come in from the outside. He eventual...
Clostridium perfringens, formally known as C. welchii or Bacillus welchii, is a gram-positive, rod-shaped, anaerobic, spore forming bacterium. The first association C. perfringens had with gastrointestinal disease was in the 1920s (Songer, 1996). The next case was post-World War 1, in Germany, in the 1940s, when it caused gangrene of the bowel, enteritis necroticans. Since then, C. perfringens has been the most commonly associated with gas gangrene (Lawrence et al., 1997). In 1950, there was a confirmed food poisoning case that linked back to C. perfringens (McDonel, 1986). It was not until the late 1970s that there was a relationship made between equine enteric disease and C. perfringens. However, it was not extensively studied until 1977,
Generally, lactic acid bacteria (LAB) can be defined as Gram positive, non-spore forming, catalase negative, devoid of cytochromes, acid tolerant, and facultative anaerobe group that produce lactic acid as the major end-product during fermentation of carbohydrates. According to carbohydrate metabolism, they can be divided into two main groups:
It is a bit difficult to find a solution to a problem without knowing its causes. Therefore, it necessary that to identify the problems caused by bacteria, we need to know what actually caused it. Identifying the unknown bacteria
applied probiotic capsules for bacterial vaginosis and other vaginal infections: a double-blind, randomized, placebo-controlled study. European Journal of Obstetrics & Gynecology and Reproductive Biology, 168(2013), 75-79. doi: 10.1016/j.ejogrb.2012.12.031p
The human gut contains a huge diversity of bacteria and the microbiota, which is crucially important for maintaining human health. According to Greiner et al, the gut microbiome plays an important role as a regulator to modulate human’s metabolism when there is a change in the environment. It is because that the gut microbiome is composed of many different bacterial species, and thus it is a multicellular organ with a metabolic function (2011). Despite the huge diversity of the gut microbiome, there are only three groups of bacteria are dominated in human gut microbiome, which include Firmicutes, Bacteroidetes, and Actinobacteria (Greiner et al 2011).
In certain foods there are good bacteria or probiotics that are needed. They help boost your immune system and also helps protect against bad bacteria. The different types of foods that contains good types of bacteria are: Yogurts which is fermented dairy products and contains live bacterial cultures, Buttermilk is produced by fermentation as lactic acid bacteria, and also different types of cheese, but only aged cheese have live cultural bacteria. Furthermore, prokaryotes help in the production of sour cream, pickles, olives, vinegar and sourdough bread. Why, because prokaryotes are useful to some food production by converting textures, providing flavors, manufacturing ethanol, and protection from unwanted microbes known as food preservation. Food preservation is a method that is projected to keep microorganisms out of foods, removing microorganisms from contaminated foods, and obstruct the growth and activity of microorganisms already in foods. Also, bacteria breakdown proteins and fats into a complex mix of amino acids amines, and fatty acids, which lead to processing altars, the food product.
Dietary Fiber fermentability also varies due to a high diversity in both physical structure and the chemicals bound between monomers found in the digestive tract (Bindelle et al., 2007). Dietary Fiber that escapes digestion in the upper part of the gastro-intestinal tract, is potentially available for bacterial fermentation in the large intestine. The anaerobic bacteria concentration in the pig gastro-intestinal tract passes thus into the stomach and the small intestine to the large intestine. The intestinal bacteria hydrolyse the polysaccharides composing the Dietary Fiber and metabolise their constituent sugars through a series of anaerobic energy-yielding reactions leading to the production of ATP which is essential for bacteria basal and growth metabolism (Bindelle and Buldgen,