Gram Staining: Coloraciones And Discolorations Of Bacteria

Gram staining: Coloraciones and discolorations of bacteria

According to (Stanier & Villanueva, 1996) microorganisms are organisms that are too small to be clearly seen by the human eye. In order to visualize microscopes and dyes to see how they are and how they are grouped between microorganisms and it should be known that the microorganism with more studies and practices are bacteria that are those that respond concretely with theGram staining (Stanier & Villanueva, 1996).

In the gram staining process, colorations and discolorations of bacteria are given, which thanks to this allows usViolet that after being washed with ether are discolored and acquire a pink red color with the use of safranine. Now what we should know is that the positive gram bacteria colored blue and the negatives of pink red, but what it says (Alarcón, 2004) is that to use Gram’s staining requires a combination of two or more dyes thanIn some cases he identifies the flagella or spores but on other occasions he only color certain bacteria when this happens is usually a positive gram bacterium since gram negative bacteria are not colored.

Among the author (Hernández-Chavarría, 2002) and (Alarcón, 2004) there is a contradiction because at the time of performing the staining of the different bacteria the first author indicates that the coloration of gram negative bacteria is pink red unlikeof the second author that indicates that there is a total discoloration of microorganisms but there can be no bacterium without color because if that would happen, the bacteria could not be differentiated if it is positive or negative then what the second author tells us about negative bacteriaIt is incorrect because if there is a coloration but what indicates (general bacteriology, s.

 F.) The only moment that a microorganism can be discolored is when a non -polar solvent is added in the staining process that washes the violet glass and gram negative bacteria runs without color and the positive gram is maintained blue.

Be the positive or gram negative bacteria will depend on the composition of its cell wall (Pérez & Peris, 1997) is the one that gives this characteristic. When there is a huge amount of microorganisms, each is divided into families such as bacilli, coconuts among others but each of the microorganisms have a characteristic that causes microorganisms to have resistance to certain chemical compounds which makes it that at the time of visualizingWe are very complicated, such as (Fraile & Prieto, 2003) that there are bacteria that are resistant to the acid – alcohol such as leprosy or tuberculous bacillus. This is because this type of bacteria has a special characteristic that is in its cell wall since it has a concentration of 60% ceroso acid called mycolic acid (Tortora, Funke, & Case, 2007). So at the time a dye is added, this bacterium cannot absorb it and something in the microscope is not observed.

An important fact for the visualization of bacteria is that the dyes must be cationic is why the carmine red and methylene blue are used because they are the ones that best react with bacteria, but if you want to visualize in greater detailWith a more power lens in a microscope, oil is needed in immersion that this oil allows us to have a much clearer visualization of how bacteria and shape are grouped together.

When a staining is going to be taken into account that there are two methods of staining one that is the gram staining that is most used in medical laboratory practices, etc. And the acid – resistant alcohol these are the most used methods within the practices, but it should be taken into account that between the two there is a difference when staining in bacteria. As indicated (Pumarola, 1987) in the case of bacteria that are acid – resistant alcohol they have this resistance because they have a high lipid level although they are considered positive gram and also their staining is usually irregular since sometimes thebacteria.

As indicated in Table 1 according to (Pumola, 1987) when a basic dye is used as those already mentioned, it is dyed as a violet is positive or negative and in the same way with the lugol but when it is done in alcohol, the negative ones are discoloredAnd with fuchsina it is stained pink indicating that they are gram bacteria.

In the case of resistant acid – alcohol bacteria as shown in Table 1, they go through a different process to those of Gram stainions in this case fuchsin is used and when the two bacteria are used, they colored red, in this process the process isIt puts under heat and remains red but when the acid – alcohol solution is added in the case that is resistant remains red if it is not discolored, finally the methylene blue stains bacteria that are not resistant to a blue color indicating thatThat type of bacteria is not acid – resistant alcohol (Pumola, 1987).

Despite these two staining methods that are the most used there is a third method that is in its process in which certain parts of the bacteria indicate (Rodríguez & Picazo, 1999) these types of staining are special since notNormal dyes that are cationic but these fluorescent are used, when using this type of dye, it is highlighted characteristics of the bacteria such as scourge, spores, etc. Despite being a very little used staining, it is divided into two, in the case of fluorescent orange and rodamine is used. In the case of immunofluorescence staining indicates (Martos, Salido, & Barrio, 1994) are tinions that are more used in medicine but still help to see the type of bacteria, for this type you need monoclonal antibodies that must bechosen very well since they are specific for each bacteria.

There are two types of immunofluorescence that indicates us (Martos et al., 1994) One is the direct that in the field of medicine is useful for detecting viruses such as herpes that are difficult to grow and the other method is the indirect that investigates virus antibodies becoming even more accurate. According to (Pérez & Peris, 1997) the staining with acridin orange is used to select and differentiate nucleic acids.

Giving a reference of the two authors of this type of staining between (Martos et al., 1994) and (Pérez & Peris, 1997), the first author indicates that this type of staining in the field of medicine as a detector of different types of viruses and antibody study which contradicts in the second author since in the food areaChange because this type of staining is used for the difference in nucleic acids being two different microorganisms since one is a virus and the other is a bacterium.

In the information taken from (Pérez & Peris, 1997) there is another type of staining that is the structural one that as indicated by the name teaches the structure of the bacteria. In the analysis of all the stations that are had for the study of bacteria, several factors must be taken into account so that the bacteria can be identified. One of these factors is time, the method of preparation of the staining and how it should be visualizedWhat we will analyze below to have greater accuracy at the time of analysis.

There is knowledge of a large number of bacteria, so it should be known that coconuts and bacilli exist, in the case of bacterial coconuts indicates (dog and hematological diagnosis of the dog and cat, 3rd ed., 2009) that are considered positive and this family of coconuts is divided into subfamilies as an example the staphylococci that are 4 to 12 bacteria although there are bacteria that has longer chains. With the data obtained from (Prats, 2006), coconuts can also be gram negative bacteria and even has a sporulated gram structure or staining but these are bacilli.

Another of the families of the bacteria are the bacilli that with the explanation of (E, 2001) the bacilli is shaped like curved or helical coconuts but despite having these forms their groups are varied since they can group as chains or couples or couples. If the bacteria is a bacillus, this bacterium is working in a aerobic way that is usually a condition for the bacterium to be seen in the staining according to (Forbes, 2009) the bacilli are gram negative bacteria and in some bacteria they are gram variables despiteto have several variants these types of bacteria are resistant to antibiotics and that happens to most negative bacillia. But already admitted to the bacteria and the culture of a bacterium dictates the author who (Vandevenne & Ribes, 2002) where the bacteria with which the bacteria is worked is first recognized, the bacteria must be carried out a staining to recognize if it is positiveor negative and observe in the microscope already to differentiate between coconuts, bacilli and their form of grouping and especially in the color of the bacteria that is the most important thing about staining.

A bacterium is divided into many families that have different groups, shapes and sizes. Each of these has a special characteristic that differentiates from the other bacteria, when a staining of bacteria is carried out allows usbacteria, in some cases they are resistant to certain chemical processes and need special processes to be able to visualize the bacteria more detail.

Bibliography

1. Alarcón, l. R. (2004). Basic microbiology practices and food microbiology. Nutrition program. UACJ.
2. General bacteriology: laboratory principles and practices. (s. F.). Editorial University of Costa Rica.
3. Cytological and hematological diagnosis of the dog and cat, 3rd ed. (2009). Elsevier Spain.
4. E, e. EITHER. (2001). BASIC MICROBIOLOGY LABORATORY MANUAL.Sports training program. UACJ.
5. Forbes, b. A. (2009). Microbiological diagnosis. Ed. Pan -American Medical.
6. Friar, m. of r., & Prieto, J. P. (2003). Microbiology in Health Sciences: concepts and applications. Elsevier Spain.
7. Hernández-Chavarría, f. (2002). Fundamentals of epidemiology: the detective art of epidemiologist research. Euned.
8. Illustrated manual of laboratory techniques used in veterinary bacteriology and mycology. (s. F.). IICA LIBRARY VENEZUELA.
9. Martos, p. G., Out, f. P., & Barrio, M. T. F. of. (1994). Practical clinical microbiology. UCA publications service.
10. Pérez, r. G., & Peris, M. of c. V. (1997). Microbiology. Paraninfo Editorial.
11. Prats, g. (2006). Clinical microbiology. Ed. Pan -American Medical.
12. Pumarola, a. (1987). Microbiology and Medical Parasitology. Elsevier Spain.
13. Rodríguez, J. A. G., & Picazo, J. J. (1999). Medical Microbiology Compendium. Elsevier Spain.
14. Stanier, r. Y., & Villanueva, J. R. (nineteen ninety six). Microbiology. Reverte.
15. Tortora, g. J., Funke, b. R., & Case, C. L. (2007). Introduction to microbiology. Ed. Pan -American Medical.
16. Vandevenne, c. A., & Ribes, M. AND. (2002). Food microbiological analysis methods. Díaz de Santos Editions.