Q:

What is the difference between microbicidal and microbiostatic?

A:

Quick Answer

A microbicidal agent kills microorganisms such as bacteria, while a microbiostatic agent only prohibits the growth of such microorganisms. In the presence of microbiostatics, the microorganisms eventually die due to lack of reproduction. Microbicidals are irreversible and lethal, while microbiostatics are reversible.

Continue Reading
What is the difference between microbicidal and microbiostatic?
Credit: Rafe Swan Cultura Getty Images

Full Answer

Both microbicidals and microbiostatics come under the category of antimicrobials. Some chemical microbicidal agents are the poisonous gas ethylene oxide, chlorine, alcohols and formaldehyde. Microbiostatic agents include food additives that are used for food preservation. Heat is often used as a microbicidal agent, while cold is sometimes a microbicidal agent but is commonly more of a microbiostatic agent.

Learn more about Biology

Related Questions

  • Q:

    What are the types of microorganisms?

    A:

    Archaea, bacteria, Protista, fungi, viruses and microbial mergers are divisions that contain microorganisms. Most microorganisms are single-celled organisms. Baker's yeast and fission yeast are unicellular microorganisms.

    Full Answer >
    Filed Under:
  • Q:

    What are thermophilic bacteria?

    A:

    Thermophilic bacteria are microorganisms found in areas that have temperatures too high for other types of bacteria. These bacteria live, reproduce and thrive in temperatures ranging from 113 degrees to more than 212 degrees Fahrenheit.

    Full Answer >
    Filed Under:
  • Q:

    What is the purpose of subculturing?

    A:

    Subculturing keeps cells and microorganisms alive by transferring them from a previous growth culture to a fresh growth medium. It also helps the cells to grow and multiply.

    Full Answer >
    Filed Under:
  • Q:

    Why does milk mold the fastest?

    A:

    Milk provides an environment that is particularly favorable for the growth of microorganisms, resulting in the rapid growth of mold, yeast and bacteria. Milk that is freshly drawn is around 38 degrees Celsius and needs to be cooled to 16 degrees to reduce bacterial growth and retard enzyme activity.

    Full Answer >
    Filed Under:

Explore