Salmonella from the United States Department of Health and Human Services
The word bacteria comes from the Greek Bakt ê rion which means little stick. This strange name is given by the German biologist Christian Gottfried Ehrenberg in 1828, but the bacterium was discovered much earlier, by the Dutch naturalist, Antony van Leeuwenhoek already in 1676. The name derives from the shape of a type of bacteria exist, which they now call rod-shaped. But in short, is a bacterium most often a single-celled microorganism without the cell nucleus. They are found everywhere in the air, soil and water. Some species are pathogenic, others are necessary in the natural cycle by including to break down organic material. Bacteria count with blue-green algae for an autonomous kingdom, Prokaryotae (before nucleus). They may have a large variation of sizes, some as small as half microns, while others can see with the naked eye. Bacteria propagate during cell division so that a mother cell divides and becomes two new daughter cells, so it is natural to assume that the population of bacteria would be doubled each time, and it would also in principle, but it should be mentioned that not all bacteria will survive, and growth is only approximate exponential in the beginning.
A typical cycle of a bacterial population:
A: Is the initial phase. This phase is characterized by the bacteria acclimation to the environment and is preparing for cell division.
B: Is the exponential or logarithmic phase, representing a growth so strong as possible in the population as a result of large inflows into energy.
C: Stationary phase, so no or little increase / decrease in population, due to stable approach to energy, and where all the energy is used / occupied.
D: The final phase, so sharp decline in the population as a result of depleted energy stores / food.
If you start by looking at the situation of living aerobic bacteria, one can see the obvious rapid growth in population and growth does not stop when the graph ends were simply too much bacteria to laboratory are magtede to count each and every one. This suggests that we still find ourselves in phase B, which means that there is still no restrictions on their growth, however, one could imagine that at some point would be the test tube filled with bacteria, then growth would be the only restriction site. Looking contrast to the bacteria without oxygen it becomes instantly more interesting. Here one can see that at around 300 and 360 mg glucose is a change. Shopping for bacterial growth, which rose initially, but not as explosive as those with oxygen saturation and we are approaching a stage similar to stage C. I have defined this phase as a state where energy level is stable, so that there just enough to maintain the population - this just does not fit in this specific case - here was measurable quantities of sugar. This means that the restriction may be on the bacterial growth can not be access to food. On the other hand, may well not be a shortage of shortage of oxygen, and would imagine that just oxygen (ie that produced oxygen during the degradation of sugar) was the reason for the lack of growth, which would be admissible as certain bacteria can only live anaerobically, because this idea would not hold, since we know that Klebsilla aerogenes doing fine in aerobic conditions. So the only thing I could imagine myself as an inhibitor, is the residue which is published by the anaerobic digestion, it may be alcohol (ethanol), a type of acid, possibly lactic acid or other toxic substrate. This would not be something unknown, for example, there are lots of bacteria on the vine (Vitis vinifera) grapes. When they (the grapes / glucose) yeast, bacteria can, which just stands for the natural fermentation process and forming alcohol only survive by alcohol levels of around 10-15%, which means that the anaerobic digestion of grape sugar stops if alcohol levels are too high. So in this case, as in ours, there would still be here measurable quantities of sugar back - although the alcohol is a poison for most cells, is inhibitory to bacteria growth.
