Abstract
ABSTRACTTo prevent the growth of food pathogens and food spoilage organisms, antimicrobials are used to disinfect surfaces or are added to food. In light of the important role that antibiotics and antimicrobials play in food safety, food science students need a deep understanding of how these chemicals function. We describe here a combined wet lab and in silico laboratory experience designed to help students visualize two biochemical concepts explaining antibiotic activity: (i) bacteriolytic versus bacteriostatic activity and (ii) competitive versus noncompetitive inhibition. This laboratory experience was implemented for students enrolled in the Introduction to Food Science course in Family and Consumer Sciences at North Carolina A&T State University.
Highlights
Antibiotics are chemicals produced by microorganisms that kill other microorganisms [1]
Students came into the class having watched from home a set of YouTube videos that went over a demonstration of the wet lab activity and basic lab safety rules
To gain an understanding of the key differences between bacteriolytic and bacteriostatic antibiotic activity, students tested the effects of penicillin, choline kinase inhibitor (CKI), and the two combined on the nonpathogenic R6 strain of Streptococcus pneumoniae (Appendix S2)
Summary
Antibiotics are chemicals produced by microorganisms that kill other microorganisms [1]. Antimicrobial agents can be bacteriostatic or bacteriolytic. Teaching aspects of antibiotics and antimicrobials to the food science student through a combination wet lab and in silico activity. Bacteriostatic agents function by blocking protein production and DNA replication or cellular metabolism.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
