Ask a question from expert

Ask now

A Study of the Effects of Gut Microorganisms on Gut Morphology

7 Pages2099 Words132 Views
   

Added on  2020-05-16

About This Document

Thus in this experiment, hypothesis proposed are; Hypothesis: Treatment of Acetobacter in pH 3.5 for 40 min will result in fewer CFU/mL than 40 mins treatment of Acetobacter in pH 5.5 Null hypothesis: Treatment of Acetobacter in pH 3.5 will lead to the same number of CFU/mL than 40 mins treatment of Acetobacter in pH 5.5 Null hypothesis: Treatment of Acetobacter in pH 3.5 will lead to the same number of CFU/mL than 40 mins treatment of

A Study of the Effects of Gut Microorganisms on Gut Morphology

   Added on 2020-05-16

BookmarkShareRelated Documents
UNIVERSITY:NAME :STUDENT ID:COURSE CODE COURSE NAMEASSIGNMENT
A Study of the Effects of Gut Microorganisms on Gut Morphology_1
2Lab ReportIntroduction The common trait of the gut is the association and alignment with a number of benign and other beneficial microorganisms. Studies have shown that the influence of the microorganism is great and has impacts on changing the physiology and the digestive morphology, (Vu, H. T. L. et al 2013). Studies undertaken show that some of the gnotobiotic animals with relevant genome tools can have an impact on the extent of the activity of microbial diversity and functionality within the gut system, (Robinson, Bohaman & Young , 2010).Acetobacteria has been utilised as a main component in the manufacture of vinegar. In the fermentation process, it is used to make wines and ciders which yield acetic acid vinegar. Acetic acid bacteria have been grouped as gram negative and positive bacteria within the proteo bacteria which are normally isolated from the natural sites including foods which have been fermented. Since its discovery in 1898, (Cox & Gilmore, 2007), there are several genera which have been recognized which include several species.In the vinegar industry for instance, the instabilities associated with acetic acid bacteria have shown to produce tolerable acetic acid with often most critical factors. In the manufacturing sector, vinegar has often been used to produce and tolerate acetic acid and is often critical factor in establishing its stability. Instabilities of fermented products have been studied and recognised, (Storelli et al., 2011).Animal gut have shown the ability of absorbing and utilizing nutrient uptake and harbouring the large and complex dynamic groups and other substances, which often participate in degradation and various groups and substances. Gut bacteria can be regulated on the host with regard to its nutrients and protection against the pathogens. Acetobacteria has been utilised in various fermented drinks. A drink referred to as Kombucha is a fermented product which is gaining popularity to the belief that the bacteria, fungi and their metabolites improve gut health. Member of the Acetobacter are part of the microbial consortia used in Kombucha fermentation however it is not known if Acetobactercan survive the stomach and become a resident of the intestinal flora. Thus in this study we are going to experiment if acetobacteria can survive in the human gut. Thus in this experiment, hypothesis proposed are;Hypothesis: Treatment of Acetobacter in pH 3.5 for 40 min will result in fewer CFU/mLthan 40 mins treatment of Acetobacter in pH 5.5Null hypothesis: Treatment of Acetobacter in pH 3.5 will lead to the same number of CFU/mL as 40 min treatment of Acetobacter in pH 5.5
A Study of the Effects of Gut Microorganisms on Gut Morphology_2
3Lab ReportProcedureThe acetobacteria culture were isolated from the Kombucha drink, and incubated in bottles and the culture spread in GYC medium containing glucose, yeast and calcium carbonate. Colonies having higher amounts were segregated. Acetobacteria are distinguished from the family of the acid production. The selected colonies from the GYC were transferred tobrain heart fusion broth to achieve OD600 of 0.5. Inoculums smaller sizes were cultured in medium acetic acid production. Acetic acid was estimated using mls of the culture being mixed with approximately 15 Ml of distilled water. Drops of phenolphthalein indicator were used. The solution then titrated against N of NaOH, and then the volume of acetic acid calculated as follows, Acetic acid(g/100ml) =Volume of NaOH(ml)used in titration×0.03×20. In order to indentify the acetobacteria , tests were performed in order to identify the acetobacteria species. Catalyze production of the glucose and ketogenesis was performed. Nitrate reduction was tested from the nitrate peptone pH 7.0: peptone, 10 g; KNO3, 2 g) . Further tests were performed using biochemical identification followed by molecular methods to validate the data obtained thereby.The independent variable in the experiment is the pH treatment, while the controlled variable is the Temperatureof 300C, exposure/incubation period, Glucose/Mannitol Yeast peptone agar. While confounding variables are presence of new bacteria growth due to contamination of the Acetobacter culture.TheNegative Control is the Acetobacter with pH of 5.5.ResultsResults:(First attempt of the experiment)Number of colony forming units (CFU/mL) for AcetobacterThursday 11.01.18DilutionPH3.5platescountCFU/mLPH5.5 platescountCFU/mL
A Study of the Effects of Gut Microorganisms on Gut Morphology_3

End of preview

Want to access all the pages? Upload your documents or become a member.