{"id":80,"date":"2021-11-05T12:57:29","date_gmt":"2021-11-05T11:57:29","guid":{"rendered":"https:\/\/docenciamicrobiologia.umh.es\/?page_id=80"},"modified":"2023-02-02T23:33:37","modified_gmt":"2023-02-02T22:33:37","slug":"oxigeno","status":"publish","type":"page","link":"https:\/\/docenciamicrobiologia.umh.es\/en\/indice-de-practicas\/4-influencia-del-medio-ambiente\/oxigeno\/","title":{"rendered":"Oxygen"},"content":{"rendered":"<p>The microorganisms are classified according to the affinity\/tolerance to oxygen, basically in the following groups:<\/p>\n<ul>\n<li>Aerobes: They show optimum growth in the atmosphere with oxygen tension similar to that of the air (approx. de 21%).<\/li>\n<li>Facultative anaerobes: they can grow indistinctly in atmospheres with different concentrations of oxygen.<\/li>\n<li>Microaerophiles only grow in atmospheres with oxygen tension that is lower than that of the air.<\/li>\n<li>Strict anaerobes: They cannot grow in the presence of oxygen.<\/li>\n<\/ul>\n<p>The methods that are used to obtain the desired atmosphere in a culture range from the normal aeration (ambient air); until those that obtain an anaerobic atmosphere, which is completely devoid of oxygen \u00a0(anaerobic oven and anaerobic jars) in which the desired atmosphere can be obtained either through gas insufflation or by modifying the air using CO2 generators.<\/p>\n<p>&nbsp;<\/p>\n<div style=\"text-align: center\">\n<table style=\"border: hidden;margin: 0 auto\">\n<tbody>\n<tr style=\"border: hidden\">\n<td style=\"border: hidden;text-align: center\"><img loading=\"lazy\" style=\"margin: 1px\" src=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2021\/11\/WhatsApp-Image-2021-10-04-at-12.46.12.jpeg\" alt=\"\" width=\"600\" height=\"400\" \/><\/td>\n<td>\n<h3 style=\"text-align: left\"><strong>Anaerobic jars <\/strong><\/h3>\n<p style=\"text-align: left\">The gas generation sachet GasPak EZ is a reagent sachet that contains inorganic carbonate, activated carbon, ascorbic acid and water.<\/p>\n<\/td>\n<td><\/td>\n<\/tr>\n<tr style=\"border: hidden\">\n<td style=\"text-align: center;border: hidden\"><\/td>\n<td style=\"text-align: center;border: hidden\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p><strong>Procedure<\/strong><\/p>\n<p>Inoculate two nutrient agar plates with a suspension of garden soil in a physiological saline solution.<br \/>\nIncubate one of them at 37\u00baC with normal aeration and the other one is put in the jar to incubate it in an anaerobic atmosphere at 37\u00baC.<\/p>\n<table style=\"border: hidden;margin: 0 auto\">\n<tbody>\n<tr style=\"border: hidden\">\n<td style=\"text-align: center\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-1810\" src=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Oxigeno-2-294x300.jpg\" alt=\"\" width=\"294\" height=\"300\" srcset=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Oxigeno-2-294x300.jpg 294w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Oxigeno-2-1003x1024.jpg 1003w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Oxigeno-2-768x784.jpg 768w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Oxigeno-2-1504x1536.jpg 1504w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Oxigeno-2-2005x2048.jpg 2005w\" sizes=\"(max-width: 294px) 100vw, 294px\" \/><\/td>\n<td style=\"text-align: center\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-1822\" src=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Sin-Oxigeno-2-296x300.jpg\" alt=\"\" width=\"296\" height=\"300\" srcset=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Sin-Oxigeno-2-296x300.jpg 296w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Sin-Oxigeno-2-1009x1024.jpg 1009w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Sin-Oxigeno-2-768x780.jpg 768w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Sin-Oxigeno-2-1513x1536.jpg 1513w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/37-Sin-Oxigeno-2-2018x2048.jpg 2018w\" sizes=\"(max-width: 296px) 100vw, 296px\" \/><\/td>\n<\/tr>\n<tr style=\"border: hidden\">\n<td style=\"text-align: center\">37\u00ba with oxygen<\/td>\n<td style=\"text-align: center\">37\u00ba without oxygen<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center\">Educational Innovation Activities Assistance- Vice Rector for Academic Affairs\/ Enquiries and technical matters &#8211; Tel: 96 522 <strong>2059<\/strong> &#8211; <a href=\"mailto:info@goumh.es\">info@goumh.es<\/a><\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>The microorganisms are classified according to the affinity\/tolerance to oxygen, basically in the following groups:<\/p>\n<p>Aerobes: They show optimum growth in the atmosphere with oxygen tension similar to that of the air (approx. de 21%).<br \/>\nFacultative anaerobes: they can grow indistinctly in atmospheres with different concentrations of oxygen.<br \/>\nMicroaerophiles only grow in atmospheres with oxygen tension that is [&#8230;]<\/p>\n","protected":false},"author":3782,"featured_media":0,"parent":74,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"_links_to":"","_links_to_target":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/docenciamicrobiologia.umh.es\/en\/indice-de-practicas\/4-influencia-del-medio-ambiente\/oxigeno\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oxygen - MicroWeb UMH\" \/>\n<meta property=\"og:description\" content=\"The microorganisms are classified according to the affinity\/tolerance to oxygen, basically in the following groups: Aerobes: They show optimum growth in the atmosphere with oxygen tension similar to that of the air (approx. de 21%). 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