Step I Aerobic/anerobic

[aspiringmd1015]

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was goign through micro, and it said that strict aerobes cant ferment. I forgot what fermentation was, so naturally googled it but still not completely understanding what fermentation is besides that it is a type of anaerobic respiration, but if a bacteria can ferment something (staph fermenting maltose) what does that mean really? that in aneorobic conditions it can use maltose to generate atp? Can someone explain the fermentation process and the significance it has?

 

[thehundredthone]

Yes, if that were the case, then it would mean that in the absence of oxygen, the organism could still use maltose to generate ATP and survive. The significance clinically is two pronged:

1. It means that certain bacteria can survive in ischaemic and near dead tissue causing severe infections
2. It means that we can identify certain bacteria without having to wait to culture them or do PCRs - we classify lactose fermenters and non-lactose fermenters, use indole acetic acid, etc. to identify and differentiate the gram negative bacteria like E. coli, Shigella etc.