User:Mcour/sandbox
Critique: Neutrophile
[edit]The current state of the wiki page gives only a basic definition what a neutrophile is. A topic can't be properly explained fully in one sentence. To improve the page, the leading paragraph should have more detailed information. An addition would include the neutral pH range between 6.5 and 7.5 for such a microorganism, and it should also include that it is also known as a neutrophilic organism[1]. The page could also benefit from a visual representation of a neutrophile such as E. Coli. The creation of new sections explaining different components of neutrophile would also help. A paragraph that explains the mechanisms effected by pH and why it being neutral is best for most bacteria would aid in understanding. It could discuss the effect pH has on enzymes within the the microorganism. There could also be descriptions of environments and examples of environments in which neutrophiles live. A list of bacteria that neutrophilic would give a reference point for the reader as well. The page also lacks citation as to where the information came from, so they would need to be added. The citation would allow verification that the information on the page is both correct and from a reliable source. New research and informational material on the subject would need to found and added to the page. All information would need to be cited and the information would come from multiple sources to ensure balance.
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A neutrophile is a neutrophilic organism[3] that thrives in a neutral pH environment between 6.5 and 7.5[1].
The pH of the environment can support growth or hinder neutrophilic organisms. When the pH is within the microbe's range, they grow and within that range there is an optimal growth pH [4]. Neutrophiles are adapted to live in an environment where the hydrogen ion concentration is at equilibrium [3]. They are sensitive to the concentration, and when the pH become too basic or acidic, the cell's proteins can denature [4]. In acidic conditions, neutrophiles have a few defenses including decreasing membrane fluidity, repairing DNA that has been damaged, and increasing the pH of the environment surrounding it [5]. Depending on the microbe and the pH, the microbe's growth can be slowed or stopped altogether [6]. Manipulation of the pH of the environment that the microbe is in is used by the food industry to control its growth in order to increase the shelf life of food [6].
References
[edit]- ^ a b Tortora, Funke, Case (2015). Microbiology: An introduction. Benjamin-Cummings Publishing Company, Subs of Addison Wesley Longman, Inc. p. 152. ISBN 0321929152.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Nutrition, Center for Food Safety and Applied. "Safe Practices for Food Processes - Evaluation and Definition of Potentially Hazardous Foods - Chapter 3. Factors that Influence Microbial Growth". www.fda.gov. Retrieved 2016-11-03.
- ^ a b Parvathi, V. Deepa. Microbiology for Nurses. Pearson Education India. ISBN 9789332540668.
- ^ a b "Properties of Microbes". www.brooklyn.cuny.edu. Retrieved 2016-11-01.
- ^ Jain, Pradeep; Sinha, Sarika (2008-12-31). "Neutrophiles: Acid Challenge and Comparison with Acidophiles". The Internet Journal of Microbiology. 7 (1).
- ^ a b Nutrition, Center for Food Safety and Applied. "Safe Practices for Food Processes - Evaluation and Definition of Potentially Hazardous Foods - Chapter 3. Factors that Influence Microbial Growth". www.fda.gov. Retrieved 2016-11-01.
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