[WHAT?] the growth or crop of microorganisms obtained in a culture mediumafter its incubation period.

(a)  

[WHAT?] any material where microorganisms may thrive for their nourishment and reproduction.

(a)  

[WHAT?] a group of microorganisms growing together characteristically in a culture medium.

(a)  

[WHAT?] the fished-out colony hanging on the wire loop, cotton swabs, etc. That is ready for transfer to another culture medium for cultivation and/or for further isolation.

(a)  

[WHAT?] It is also the time needed for the microorganisms to adapt, grow and multiply in its new environment.

(a)  

[ENUMERATE] : TYPES OF CULTURE

(a)  

[WHAT?] a culture that contains only one group of microorganisms, which is usually obtained when microorganisms in a culture medium are all of the same species.

(a)  

[WHAT?] a culture that accidentally contains one or more group of microorganisms, which should not be growing there at all.

(a)  

[WHAT?] It means that there are two or more desired species of microorganismsliving in the culture medium.

(a)  

[ENUMERATE] : TYPES OF CULTURE MEDIA: According to Use

(a)  

[WHAT?] It's characterized by the sol-gel reversibility; those media wherein agar is added as a solidifying agent.

(a)  

[WHAT?] It's prepared without substances like gelatin or agar.

(a)  

[ENUMERATE] : TYPES OF CULTURE MEDIA: According to Physical State

(a)  

[WHAT?] It can facilitate different types of microorganisms.

(a)  

[WHAT?] it obtain in the form of a pancreatic extract.

(a)  

[WHAT?] They are most suitable for preservation of stock cultures.

(a)  

[WHAT?] These broths generallycontain a high percentage of fermentable sugar, which makes them unsuitable for many purposes

(a)  

[WHAT?] They can easily be prepared and are widelyused.

(a)  

[WHAT?] The extract is then simmered for 15 minutes andfiltered. Protein is removed this process and must, therefore be replacedbyadding 1% peptone. NaCl is added last.

(a)  

[WHAT?] The proteolytic enzyme employedvaries, though generally it is trypsin;

(a)  

[WHAT?] It consists of a watery extract of meat for 24hours at 2 degrees C. any remaining juice is squeezedfromthemeat

(a)  

[WHAT?] These are prepared from peptone and commercial meat extracts.

(a)  

[WHAT?] It consists of watery extract of lean meat digestedwith a proteolytic enzyme

(a)  

[WHAT?] It forms the basis of most media employedinthestudy of medical pathogenic bacteria.

(a)  

[WHAT?] It consists of beef extract, peptone, agar, andwater. It is often used as a base in the making of more complex media.

(a)  

[ENUMERATE] : TYPES OF NUTRIENTS BROTH

(a)  

[WHAT?] These are broth or semi-solid medium containing a rich supply of special nutrients that promote the growth of a particular fastidious organism while not promoting the growth of other microorganisms that might be present.

(a)  

[WHAT?] It's an enrichment medium for salmonellae andsomeshigellae.

(a)  

[WHAT?] It is used to encourage the growth of bacteria which are unable to grow on nutrient agar and to detect hemolytic streptococci.

(a)  

[WHAT?] It is used particularly as a supplier of factors essential for the growth of Haemophilus sp., and when incubated with CO2 it is ideal for the isolation and maintenance of Neisseria meningitis and N. gonorrhoeae.

(a)  

[WHAT?] It consists of a 5 to 10% sterile defibrinated blood added to melted nutrient agar that has been cooled to about 45C, then mixed by swirling.

(a)  

[WHAT?] It's heated blood agar

(a)  

[WHAT?] It is used particularly as a supplier of factors essential for the growth of Haemophilus sp., and when incubated with CO2 it is ideal for the isolation and maintenance of Neisseria meningitis and N. gonorrhoeae.

(a)  

[ENUMERATE] : TYPES OF CULTURE MEDIA: According to Physical State

(a)  

[WHAT?] They are most suitable for preservation of stock cultures.

(a)  

[WHAT?] It's characterized by the sol-gel reversibility; those media wherein agar is added as a solidifying agent.

(a)  

[WHAT?] Thus, desired species grows best and predominates in the culture, andapureculture could easily be obtained from a mixed specimen.

(a)  

[WHAT?] This have added inhibitors that discourage the growthof certain organisms without inhibiting the growth of the one sought.

(a)  

[WHAT?] It can also be used for the determination of antimicrobial sensitivity and, in particular, with the Kirby – Bauer technique.

(a)  

[WHAT?] It used in the isolation of fungi.

(a)  

[WHAT?] It used in the isolationof genus Mycobacteria.

(a)  

[WHAT?] Used in the isolation of genus Neisseria.

(a)  

[WHAT?] used in the isolation of Pseudomonas aeruginosa.

(a)  

[WHAT?] used in the isolation of Bordetella Pertussis

(a)  

[WHAT?] It is also a differential agarbecause the colonies of various species of Staphylococci have adifferent appearance on MSA.

(a)  

[WHAT?] this medium was devised for theprimaryisolation of Neisseria gonorheae and N. meningitidis.

(a)  

[WHAT?] It is also a differential agarbecause the colonies of various species of Staphylococci have adifferent appearance on MSA.

(a)  

[WHAT?] Lactose fermenters have blue-black center (LF organisms produce acid that acts on the two dyes, Eosin and methyleneblue.). Non lactose fermenters are colorless

(a)  

[WHAT?] Lactose fermenters appear pink to red (as a result of the action of acid formed during the fermentation of lactose on the indicator, neutral red). Non-lactose fermenters remain colorless.

(a)  

[WHAT?] Lactose fermenters yield red colonies. Non-lactose fermenters are colorless. H2S producers are colonies having black centers (ferriccitrate being the indicator).

(a)  

[WHAT?] both differential and selective media, usedforprimary plating and sub culturing of enteric organisms.

(a)  

[WHAT?] It is frequently used to separateandidentify enteric gram (-) organism in fecal specimen. It can be used for the isolation and identification of Candida albicans.

(a)  

[WHAT?] a differential and selectivemediadesigned specifically for the isolation of pathogenic entericbacilli belonging to the Salmonella and Shigella genera.

(a)  

[WHAT?] these are used to grow several species of bacteria, but eachbacterium grown has a distinctive appearance.

(a)  

[WHAT?] It is ideal for swabs. E.g. maintaining viability of gonococci on cervical swabs.

(a)  

[WHAT?] It have been devised to protect pathogens present inclinical specimens that might not otherwise survive or that might beovergrown by non-pathogens during the transport of the specimenfromthepatient to the laboratory. Such a lapse of time may involve either minutes, hours, or days.

(a)  

[WHAT?] It can differentiate bacteria capable of fermenting the sugar lactose, sucrose, and glucose.

(a)  

[WHAT?] used as an indicator of motility, the production of H2S from Thiosulfate, and indole from tryptophan.

(a)  

[WHAT?] . The presence of a black deposit at the bottomof thetest tube will indicate the production of H2S by the organisms.

(a)  

[WHAT?] moist colonies on BAP, after 12 hrs. it turns flat and umbilicated.

(a)  

[WHAT?] greenish metallic sheen (TSI – k / k)

(a)  

[WHAT?] white, dry, pinhead on BAP

(a)  

[WHAT?] pinpoint, hemolytic on BAP

(a)  

[WHAT?] umbilicated. Pink, dry on MAC (foul milk odor)

(a)  

[WHAT?] mucoid, elevated lactose fermenter

(a)  

[WHAT?] glistening dew drop on CAP (Clorox odor)

(a)  

[WHAT?] feathery edge on MAC (fruity odor)

(a)  

[WHAT?] a-hemolytic, brown, raised colony

(a)  

[WHAT?] red pigment on MAC

(a)  

[WHAT?] big, grayish, dry colony on BAP and CAP

(a)  

[WHAT?] ideal for the growth of extracting organisms.

(a)  

[WHAT?] most useful because it allowsmanyinfusion fastidious organisms to grow

(a)  

[WHAT?] They're cold-loving bacteria. Specifically, their cardinal temperatures are 20 °C for maximal growth, 15 °C or lower for optimal growth, and 0 °C or lower for minimum growth

(a)  

[WHAT?] These are bacterias that can thrive in temperatures as high as 55°C (minimum 45°C, optimal temperature range 55–65°C, maximum 80°C).

(a)  

[WHAT?] A group of bacteria that grow and thrive in a moderate temperature range between 68°F (20°C) and 113°F (45°C). The optimum temperature range for these bacteria in anaerobic digestion is 85°F (30°C) to 100°F (38°C).

(a)  

[WHAT?] It's a microorganism that uses inorganic substrates as a source of electron donors to drive energy acquisition, using either organic carbon or carbon

dioxide as a source of carbon for constructing cellular materials

(a)  

[WHAT?] These are organisms that use organic molecules as an energy

source.

(a)  

[WHAT?] It's an aerobe that requires oxygen for aerobic respiration. It need oxygen to oxidize substrates (for example sugars and fats) in order to obtain energy.

(a)  

[WHAT?] These are bacteria that, under normal circumstances, breathe

anaerobically but can breathe aerobically when oxygen is available.

(a)  

[WHAT?] These are not only require an anaerobic atmosphere for growth

but also are inhibited by oxygen. It generate energy without using molecular O2, demonstrating a degree of adverse sensitivity to O2 which renders them unable to grow in normal air pressure.

(a)  

[WHAT?] It's an organism that is capable of producing energy through aerobic respiration and then switching back to anaerobic respiration depending on the amounts of oxygen and fermentable material in the environment.

(a)  

[WHAT?] Those microbes, which although requiring oxygen for growth, are

unable to grow at normal atmospheric oxygen tensions; these organisms are adapted to particular environments that contain low oxygen concentrations

(a)  

[WHAT?] It's an any organism which has very complicated nutritional

requirements, meaning it will not grow without specific factors present or in specific conditions.

(a)  

[WHAT?] greenish metallic sheen (TSI – k / k)

(a)  

[WHAT?] It can differentiate bacteria capable of fermenting the sugar lactose, sucrose, and glucose.

(a)  

[WHAT?] It encourages the growth of Staphylococci but inhibits the growth of other gram (+) bacteria.

(a)  

[WHAT?] These are organisms that's characterized by their salinity

requirement, halophilic “salt-loving”. Halophilic microorganisms

constitute the natural microbial communities of hypersaline

ecosystems, which are widely distributed around the world.

(a)