Is salmonella an aerobic or anaerobic bacteria?

As usual with molecular/microbiology, there could be many answer with a broad question like this, there are many 'Salmonella' species as shown in the below picture but i will assume you are talking about the food poisoning genus. Photo credit: Bioweb. read more

Salmonella enterica: This is usual species that causes your food poisoning symptoms, it can be both aerobic and anaerobic. It will take the aerobic path by creating ATP via oxygen but can switch to anaerobic if no oxygen is present (Facultative anaerobic). read more

Salmonella bacteria are anaerobic. Share to: Answered. In Food Poisoning and Foodborne Illness. read more

Therefore, Salmonella has adapted to grow under both an aerobic and anaerobic conditions. Salmonella’s most common source of electron acceptors is nitrogen. Examples of other electron acceptors are: nitrate, nitrite, fumarate, and dimethlysulphoxide. read more

Salmonella enterica: This is usual species that causes your food poisoning symptoms, it can be both aerobic and anaerobic. It will take the aerobic path by creating ATP via oxygen but can switch to anaerobic if no oxygen is present (Facultative anaerobic). Further notes: S. read more

Salmonella typhimurium as invasive bacteria, mainly involving the ileum and colon, also can violate the entire gastrointestinal tract.Salmonella typhimurium can occur throughout the year, summer and autumn (6 ï½ September) high incidence rate, can be sporadic, can also be an outbreak.In 2 years old patient account for more than half, 6 months in a few more.Critical condition.As a result of contact, in the homes of infants with ventricular neonatal and paediatric ward pop.. read more

The genus Salmonella belongs to the family Enterobacteriaceae. As the name implies, Enterobacteriaceae is comprised of bacteria that proliferate in the intestine. Salmonella is a gram- negative flagellated rod- shaped bacterium. Salmonellae are facultative anaerobes with both respiratory and fermentative metabolic pathways. read more