Microbial stress and food processing Lab Report

Microbial stress and food processing - Lab subject Example2003). In the due course, these unfavor commensurate conditions as well as the stress might occupy to population that includes health, unhealthy and cold cells. In these regard, the experiment aimed at exposing the E-coli strain to different unfavorable conditions that radiate stresses experience in real food production. Therefore, we wanted to know how these conditions affect the organism. This was established through microbic count with the use of Miles and Misra technique. Also flow cytometry technique was used and has the capacity of measuring the live drained and injured bacterial cells.In the experiment, two techniques were used to determine the way out of these unfavorable conditions that reflect the stresses experienced in the real food production. These techniques include Flow cytometry technique and Miles and Misra technique. For the flow cytometry, its principle of operation is found on the viable cells and dead cells, whereby for the viable cells, the dye has the capacity of penetrating the cell membrane. In result of cell surface proteins, the dye will react with it and dim staining will be observed. For the dead cells, the dye has the capacity to permeate through the destroyed membrane and then stain both the privileged and outside (reacts with the amines to form a more intense staining. There is a 50-fold difference in the fluorescence warmth between the dead and live cells. In relation to this, after the exposure of the bacteria to these unfavorable conditions, we were able to determine the dead and the viable bacteria then made a conclusion in regards to the effect of these conditions (Goodson and Rowbury 1989). The dye used for the flow cytometry was Propidium iodide(PI) and oxonol DiBAC4 (BOX).These two dyes are ordinarily used together whereby they are stirred by the same laser but the emission spectra is different ,hence being detected distinctly. PI normally