Küçükbayrak, Emir (2024) How does the diameter of the inhibition zones formed on agar plates containing bacteria (S. aureus, P. aeruginosa, E. coli) exposed to different strains of Lactococcus (1.2, 6.2, 10.2) change observed by well diffusion method and how may Lactococcus be used for food coating observed by disc diffusion method? Other thesis, TED Ankara Koleji.
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Abstract
Bacteria have been usual sample organisms in biological research for a long time. But they are not merely experimentation subjects. They are everywhere around us. From the handle of the cup we use every day to drink water to the food we eat. While some of these bacteria are harmless, some of them are. The negative effects of bacteria include sicknesses, disruption of the biological balance of an organism and food decaying. For example, if raw meat is left out for too long, it decays. As it makes contact with air, oxidation reactions occur, encouraging bacterial growth on the meat. In time, as more bacteria forms, the meat decays more and becomes unhealthy. When consumed, these bacteria release toxins that disrupt the order of the intestines12. What if there was a way to prevent this? Maybe not fully but to some extent. This research aims to identify three species of bacteria produced on decaying food and inhibit them.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Bacteria, diffusion method, Lactococcus |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 09 Oct 2024 06:12 |
| Last Modified: | 09 Oct 2024 06:12 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/1314 |
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