Most Probable Number (MPN) is a method used to estimate the concentration of viable microorganisms in a sample by means of replicate liquid broth growth in ten-fold dilutions. It is commonly used in estimating microbial […]
Antibiotics are the main therapeutic tools to treat various bacterial infections. But today, more and more antibiotics are becoming less effective. It is because of the antibiotic resistance developed by bacteria due to the use […]
Generally, when people (either general public or a physician or laboratory personnel) listen/read the term “antibiotic resistance” they think that, a bacterium which was previously sensitive to a particular antibacterial agent has now developed resistance […]
World Health Organization (WHO) today published its first ever list of antibiotic-resistant “priority pathogens” – a catalogue of 12 families of bacteria that pose the greatest threat to human health. According to WHO, the list […]
Streptococcus pneumoniae is one of the most common causes of community-acquired pneumonia (CAP). Pneumococcal pneumonia has a mortality rate of > 30%, depending on bacteremia, age and underlying diseases. When not properly diagnosed and treated, S. […]
The carbohydrate fermentation test is used to determine whether or not bacteria can ferment a specific carbohydrate. Carbohydrate fermentation patterns are useful in differentiating among bacterial groups or species. It tests for the presence of acid and/or […]
Robertson’s Cooked Meat (RCM) medium is used for the cultivation of aerobic, microaerophilic, and anaerobic microorganisms, especially Clostridium species. It is also known as Cooked Meat Broth (CMB) as it contains pieces of fat free […]
On the occasion of “World Antibiotic Awareness Week 2016 (14-20 November 2016)”, my institution Patan Academy of Health Sciences-School of Medicine and Oxford University Clinical Research Unit (OUCRU)-Nepal organized various programs. These programs aim to […]
Phenylalanine deaminase test also known as phenylpyruvic acid (PPA) test is used to test the ability of an organism to produce enzyme deaminase. This enzyme removes the amine group from the amino acid phenylalanine and […]
Microorganisms can produce different types of volatile compounds which may give characteristics smell, pleasant scent or pungent odor. Production of these volatile chemicals depends on the metabolic characteristics of that particular organism. Sometimes scent or […]
Pour plate method is usually the method of choice for counting the number of colony-forming bacteria present in a liquid specimen. In this method, fixed amount of inoculum (generally 1 ml) from a broth/sample is […]
Capsule stain is a type of differential stain which uses acidic and basic dyes to stain background & bacterial cells respectively so that presence of capsule is easily visualized. Capsule is synthesized in the cytoplasm […]
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