Micro - too small to be seen with the naked eye Bio - life ology - study of What is Microbiology?

Micro - too small to be seen with the naked eyeBio - lifeology - study of

What is Microbiology?

Bacteriology

Protozoology

Phycology

Parasitology

Mycology

Virology

1. Bacteria

2. Protozoans

3. Algae

4. Parasites

5. Yeasts and Molds•Fungi

6. Viruses

Organisms included in the study of Microbiology

Microorganisms - Microbes - Germs

Bacteriology:

It is science to deal with the study of the bacteria.

Virology:

It is science to deal with the study of the virus.

Mycology:

It is science to deal with the study of fungi.

Immunology:

It is the science to deal with the resistance of the body to any foreign substance.

Parasitology:

It is the science to deal with Parasites.

The importance of microorganisms:

•Microorganisms are the oldest forms of life.

•Microorganisms have the greatest biomass.

•Microorganisms have killed more people than have ever been killed in wars.

•Without certain microorganism life could not exist; produce O2 and N2 .

•Microorganisms are decomposers.

BRANCHES OF STUDY WITHIN MICROBIOLOGY

•Immunology•Public health microbiology & epidemiology•Food, dairy and aquatic microbiology•Biotechnology•Genetic engineering & recombinant DNA technology

•Nutrient production & energy flow

•Decomposition (bioremediation)

•Production of foods

•Production of drugs & vaccines

•Genetic engineering

•Causing disease

MICROBES ARE INVOLVED IN

History of the Study of

Microorganisms:

-1665 Robert Hooke

•“little boxes” - “cells”

•Cell Theory - all living things are made up of cells

•1590 – First compound light microscope Zacharias Janssen

•Anton van Leeuwenhoek 1674 who was the first person to actually see living microorganisms

•Anton Von Leeuwenhoek 1676 –first observation of bacteria “animalcules

•*As a tailor, used lenses to examine cloth. It was probably this that led to his interest in lens making.

•*He assembled nearly 250 microscopes, some of which magnified objects 270 times.

•*As he looked at things with his microscopes, he discovered presence of “micro” organisms - organisms so tiny that they were invisible to the naked eye.

•*He called these tiny living organisms “animalcules”. He first described bacteria and the protozoans.

• Edward Jenne 1796 – First vaccine (smallpox)

• 1857 – Germ Theory of Disease Louis Pasteur

• Rudolph Virchow 1858 the owner of the Theory of Biogenesis, that said ; Cells can only arise from preexisting cells

• 1884 Disease transmission Robart koch Koch’s Postulates who established the relationship between Bacillus anthracis and anthrax; also isolated the bacillus that causes tuberculosis

• 1885 - Vaccine against Rabies Louis pasteur

• - Developed vaccines for Chickenpox, anthrax, rabies

• Demonstrated that all fermentations were due to the activities of specific yeasts and bacteria.

• Alexander Fleming 1929 Discovery of Penicillin (first antibiotic)

• British bacteriologist observed bacterial staphylococci colonies disappearing on plates contaminated with mold.

• Fleming extracted the compound from the mold responsible for destruction of the bacterial colonies.

• The product of the mold was named penicillin, after the Penicillium mold from which it was derived

• 1938 – First Electron Microscope

• The electron microscope is capable of magnifying biological specimens up to one million times. These computer enhanced images of 1. smallpox, 2. herpes simplex, and 3. mumps are magnified, respectively, 150,000 and 90,000 times.

• Watson & Crick 1953 Structure of DNA Revealed

• Jonas Salk 1954 Polio Vaccine

Golden Age of Microbiology 1857 - 1914

Pasteur•Pasteurization•Fermentation

Joseph Lister•Phenol to treat surgical wounds – 1st attempt to control infections caused by microoganisms

Robert Koch•Koch’s Postulates

Edward Jenner•Vaccination

Paul Erlich•1st synthetic drug used to treat infections

•Salvarsan - arsenic based chemical to treat Syphilis

•Genetic engineering

•Cloning

•Human Genome Project

•Biotechnology

•Who knows what is next?

Recent history:

•Virus - 10 →1000 nanometers *

•Bacteria - 0.1 → 5 micrometers **

(Human eye ) can see .1 mm (1 x 10 -3 m)

* One billionth or 1 x 10 -9 m

** One millionth or 1 x 10 -6 m

Sizes of Microbes

Diseases

Infections

Epidemics

Food Spoilage

Only 1% of all known bacteria cause human diseases

About 4% of all known bacteria cause plant diseases

95% of known bacteria are non-pathogens

Microbes - what comes to mind?

 1. Bacteria are primary decomposers - recycle nutrients back into the environment

2. Microbes produce various food products: •cheese, pickles, green olives•yogurt, soy sauce, vinegar, bread

Beer, Wine, Alcohol

3. Microbes are used to produce Antibiotics:

•Mold: Penicillin in 1928 by Alexander Fleming

Microbes Benefit Humans

4. Microbial Antagonism:

• Our normal microbial flora prevents potential pathogens from gaining access to our body

Microbes do benefit us, but they are also capable of causing many diseases:

Pneumonia, Whooping Cough, Botulism, Typhoid Fever, Measles Cholera……………

1.Compound light Microscope

- live specimens

- 1,000 mag. or less

2. Electron Microscope

- non-living specimens

- > 1,000 X mag.

3. Incubator – keep microbes warm for growth

Tools of Microbiology

-Staining – to better see structures-Microbial Culture - growing the tiny beasties

•Container for microbe culture - usually Petri dish

•Culture media

•Food for the microbes

- E.g. Agar – (from red algae)

- Others such as nutrient broths

Techniques of Microbiology

When classification schemes were first developed, all living organisms could easily be placed in a general category, like Kingdom Plantae or Kingdom Animalia. General categories, such as Kingdoms still work well in classification but they break down when some organisms in one category have characteristics which are similar to organisms in another category. A case in point is the one-celled organism, Euglena, which bears both animal and plant characteristics.

Biological OrderedClassification

•Taxonomic categories

Depend on this classification; the Living Organisms is divided in to 3 Domains (1978 Carl Woese)

•1. Bacteria

•Unicellular prokaryotes with cell wall containing peptidoglycan

•2. Archaea

•Unicellular prokaryotes with no peptodoglycan in cell wall

•3. Eukarya

•Protista

•Fungi

•Plantae

•Animalia

Depend on this classification, we can divide the Living Organisms in to 6 Kingdoms:

1 .Animalia

2 .Plantae

3 .Fungi

4 .Protista

5 .Arcaebacteria

6 .Eubacteria

1.Prokariotic cells: bacteria and blue-green algae

2.Eukariotic cells: fungi and protozoa

3.Viruses: infective particle that need a viable cell for their replication and can be seen using EM

Type of cells

Procaryotes: relative simple morphology and lack true membrane defined nucleus

Eucaryotes: morphologically complex with a true membrane enclosed nucleus

virusesSince viruses are acellular and possess both living and nonliving characteristics, they are considered neither prokaryotic nor eukaryotic. They will be discussed in separate section of the course

•Prokaryotic

•Lack peptidoglycan

•Often live in extreme environments

•Not known to cause disease in humans or animals

•Had been considered bacteria until examination of their unique rRNA sequences.

Domain: Archaea

-Includes:

–Methanogens

–Extreme halophiles

–Extreme thermophiles

•Microbiology has an impact on medicine, agriculture, food science, ecology, genetics, biochemistry, immunology, and many other fields.

Scope of Microbiology:

Many microbiologists are primarily interested in the biology of microorganisms, while others focus on specific groups;

Virologists - viruses

Bacteriologist - bacteria

Phycologist – algae

Mycologist -fungi

Protozoologist – protozoa

Medical Microbiology:

deals with diseases of humans and animals; identify and plan measures to eliminate agents causing infectious diseases.

Agricultural Microbiology:

impact of microorganisms on agriculture; combat plant diseases that attack important food crops.

prevent microbial spoilage of food & transmission of food-borne diseases (e.g. salmonellosis); use microorganisms to make food such as cheeses, yogurts, pickles, beer, etc.

Food and Dairy Microbiology:

using microorganisms to make products such as antibiotics, vaccines, steroids, alcohols & other solvents, vitamins, amino acids, enzymes, etc.

Industrial Microbiology:

Engineered microorganisms used to make hormones, antibiotics, vaccines and other products.

Genetic Engineering: