Introduction

A strain is a genetic variant or subtype of a microorganism (e.g., virus or bacterium or

fungus). For example, a "flu strain" is a certain biological form of the influenza or "flu" virus.
These flu strains are characterized by their differing isoforms of surface proteins. New viral
strains can be created due to mutation or swapping of genetic components when two or more
viruses infect the same cell in nature. These phenomena are known respectively as antigenic
drift and antigenic shift. Microbial strains can also be differentiated by their genetic makeup
using metagenomic methods to maximize resolution within species. This has become a
valuable tool to analyse the microbiome. Analogous example different strains of chocolate
icecream can be based on it is varying texture, taste, color like choco-almond, chocolate chip
, chocolate mint, milk chocolate, (plain, dark, vanilla) etc. In the same manner. It is a particular
type of bacteria among its genetic brethren with differences based upon serological or
morphological or genetic characters. Like in bacterial terms some bacteria of same class and
genus and species have varying responses. Some are resistant some are susceptible this
difference is a class example of bacterial strains. MRSA (Multi resistant Staphylococcus
Aureus) is a particular strain in the species Staphylococcus aureus. Improvement of microbial
strains for the overproduction of industrial products has been the hallmark of all commercial
fermentation processes. Conventionally, strain improvement has been achieved through
mutation, selection, or genetic recombination. Overproduction of primary or secondary
metabolites is a complex process, and successful development of improved strains requires a
knowledge of physiology, pathway regulation and control, and the design of creative screening
procedures.

HYPOTHESIS

Hypothesis that can be state in this experiment is the number of potential contaminants can be
reduce if the work area is wiped with an antiseptic. Good techniques and correct in spreading
the culture on the petri dish we will give the best observations. If the work can be done quickly
and efficiently it will minimize the time of exposure during which contamination of the culture
or laboratory worker can occur.