David H. Paul, Inc. (DHP)’s Post

can I you identify the bacteria with this morphological appearance on chocolate agar

Three signs of microbial growth include: 🧫 Visible Colonies: On solid media microorganisms grow into small, round patches of varying colors, shapes, and textures. 🧫 Turbidity: In liquid media, microbial growth often results in a cloudy or turbid appearance, which indicates an increase in cell concentration as the microorganisms multiply. 🧫 Odor: Microbial growth can produce distinctive smells, such as the sour odor of lactic acid bacteria or the foul smell of bacterial spoilage in food or other substances. #cnccompleteservices #microbialgrowth #whatsthatsmell #moldremediation

bacteria can be divided into 2 broad groups on the basis of physical differences in the peptidoglycan layer (thick or thin) and whether or not they have an outer membrane

• ᴄᴜʟᴛᴜʀᴀʟ ʙɪᴏʟᴏɢɪᴄᴀʟ ϙᴜᴇsᴛɪᴏɴs 💡 - 𝙒𝙝𝙮 𝙖𝙧𝙚 𝙋𝙚𝙩𝙧𝙞 𝙥𝙡𝙖𝙩𝙚𝙨 𝙞𝙣𝙘𝙪𝙗𝙖𝙩𝙚𝙙 𝙞𝙣 𝙖𝙣 𝙞𝙣𝙫𝙚𝙧𝙩𝙚𝙙 𝙥𝙤𝙨𝙞𝙩𝙞𝙤𝙣 🧫 ? 𝚃𝚑𝚎 𝚏𝚒𝚛𝚜𝚝 𝚙𝚎𝚛𝚜𝚘𝚗 𝚝𝚘 𝚞𝚜𝚎 𝚊 𝙿𝚎𝚝𝚛𝚒 𝚍𝚒𝚜𝚑 𝚠𝚊𝚜 𝙶𝚎𝚛𝚖𝚊𝚗 𝙱𝚊𝚌𝚝𝚎𝚛𝚒𝚘𝚕𝚘𝚐𝚒𝚜𝚝 𝙹𝚞𝚕𝚒𝚞𝚜 𝚁𝚒𝚌𝚑𝚊𝚛𝚍 𝙿𝚎𝚝𝚛𝚒 𝚒𝚗 1877. - Petri dishes are incubated in an inverted position to prevent contamination and ensure good microbial growth. -When plates are incubated upright, water vapor from the fluid condenses on the lid and can drip into the fluid. This can ruin the growth of isolated bacterial colonies. - In an inverted position, the water vapor remains inside the fluid. This decreases the rate of evaporation, which can affect microbial growth. - Inversion also reduces the risk of air contamination. If a Petri plate becomes contaminated with microbes, it can interfere with the growth of the target microbes. -In an inverted position, nutrients in the medium are easily distributed and available to the cells due to gravitational force.

The history of the concept of pH? The concept of #pH was introduced first by Søren Sørensen, a Danish Chemist, in 1909. pH = – log[H+] The concept of pH is a quantitative measure of acidity or basicity of an aqueous or any other liquid solution. The concept of pH involves using the pH scale for measuring the acidity or alkalinity of any solution. The pH scale ranges from 0-14. pH measurement plays a crucial role in our overall well-being. Doctors and scientists universally agree on this as well. The pH level or the possible hydrogen level in one’s body is determined by the type of #food and #drink one consumes. It thus becomes vital for us to help our body create and maintain a healthy pH ratio of 70:30, that is, alkaline to acid. Most diseases, illnesses, and harmful €bacteria can thrive in over-acidic environments. Unbalanced pH levels usually result from the pH being too #acidic. https://lnkd.in/ejr_bBKe

Researchers at Colorado State University investigated how the growth of common spoilage bacteria affects the color stability of beef longissimus lumborum (LL) and psoas major (PM) muscles. They found that PM muscles, which are more prone to rapid discoloration, had faster bacterial growth compared to the more color-stable LL. These differences in bacterial growth kinetics likely explain the varying color stability between the muscles. This research points to the need for further investigation into the role of microbial growth in beef discoloration to reduce spoilage and improve shelf life which reduces waste. Read the details: https://lnkd.in/eZ_7HzbZ Authors: Colton Smith, Ifigenia Geornaras, Mahesh N Nair #MeatResearch #MeatScience #MeatColor #Beef #Shelf-life #Microbes

Resuspending cells is an important step in preparing bacterial cultures for transformation, as it ensures that the procedure is as successful and efficient as possible.#Bacterial_Transformation

HZM-Antibacterial montmorillonite, LIQI 99, effective sterilization rate on pathogenic bacteria is over than 99%, but promote beneficial bacterial growth, are you interested in that how to kill pathogenic bacterial, but promote beneficial bacterial growth ? welcome to contact with us in details. #antibacterial #feedadditive #feed #antidiarrheal

The rise of Phosphine (Hydrogen Phosphide) contamination in stored foods demands accurate analysis. Its high volatility and low molecular weight make it a tricky contaminant to detect, often requiring complex methods. Are you sure your current processes are efficient enough? We have developed a novel solution with HS-GCMS (SQ and TQ), bypassing the need for cryo-cooling and inlet liner adsorbents. Our method ensures reliable and straightforward Phosphine estimation. Don't let inefficient methods compromise your results. Reach out to us now - https://bit.ly/3AiX1xE #AgilentIndia #FoodSafety #FoodTesting #Phosphine chandrasekar kandaswamy Vivek D. Praveen Arya

The potential of bacterial endophytes on orchids - https://smpl.is/9fauk