REVIEW QUESTIONS 1. Are any of the species of Clostridium more oxygen tolerant t
ID: 256613 • Letter: R
Question
REVIEW QUESTIONS 1. Are any of the species of Clostridium more oxygen tolerant than the others? What results allow you to make this conclusion? 2. Why is Clostridium a concern in home canned meats and vegetables? 3. Why are Gas Paks used in Brewer jars? 4. How is moisture produced inside the jar? 5. What is a reducing agent and what is the chemical name of the one produced by the Gas Pak? 6. What are the species names of organisms # 1, 2 and 3 in the diagram shown above? 7. How can you tell if the thioglycollate medium is anaerobic just by looking at it?Explanation / Answer
Yes there are many species of Clostridium genera that are more tolerant to oxygen gas than other species such as Clostridium botulinum, Clostridium perfuringens and Clostridium novyi. Clostridium are the gram positive, anaerobic bacteria and are capable of forming spore during adverse condition. The results that allow us to draw such conclusion is that these bacteria show an increase growth rate in the absence of oxygen gas in comparison to other anaerobic bacterial species.
Clostridium is a concern in home canned meats and vegetables because Clostridium botulinum is a bacteria that is capable of causing food intoxication. This anaerobic bacteria is present in the soil from where it get transmitted to the vegetables and poultry animals. If the canned food is not processed properly then this bacteria will cause food spoilage and results in food intoxication.
Gas paks are used in Brewer jars because gas paks are the instrument where these anaerobic bacteria can grow and reproduce themselves. This gas paks do not allow the entry of oxygen molecule inside the Brewer jars for the fermentation to occur in a proper manner. Brewery industry is majorly dependent on this anaerobic bacteria for alcohol production through fermentation process.
Moisture is produce in this jar by the formation of water molecules as a by product of fermentation process.
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