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Microbiology Introduction

The document introduces microbiology as the study of microscopic living organisms too small to be seen with the naked eye, including bacteria, fungi, protozoa, algae, and viruses. It describes the characteristics of these microbes and their roles in causing disease, food spoilage, and industrial processes like food and drug production.

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58 views

Microbiology Introduction

The document introduces microbiology as the study of microscopic living organisms too small to be seen with the naked eye, including bacteria, fungi, protozoa, algae, and viruses. It describes the characteristics of these microbes and their roles in causing disease, food spoilage, and industrial processes like food and drug production.

Uploaded by

Anonymous XuiUo2Th
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Introduction to Microbiology

Microbiology is the study of microscopic living organisms, the microbes that are usually
too small to be seen with the unaided eye. Microorganisms are extremely diverse and
ubiquitous in nature. Microbiology deals with the study of distribution of microorganisms
in nature, their unique metabolic characteristics, their relationship with each other and
with other organisms, their effect on human beings, other animals and plants,etc.

Microbes include bacteria, fungi (yeasts and molds), protozoa, microscopic algae, and
also viruses (the noncellular entities regarded as straddling the border between life and
nonlife).

Bacteria are unicellular organisms whose genetic material is not enclosed in a


special nuclear membrane (hence called prokaryotes). Bacterial cells generally
appear in shapes as Bacillus (rodlike), coccus (spherical or ovoid), and spiral
(corkscrew or curved) are among the most common shapes, but some bacteria are
starshaped or square. They may appear in pairs, chains, clusters, or other
groupings.
Fungi are eukaryotic organisms with cells that have a defined nucleus and rigid cell
walls. Fungi may be unicellular (yeasts) or multicellular. The most typical fungi are
molds that consists of mycelia, which are made up of long filaments called hyphae
that branch and intertwine. Large multicellular fungi include mushrooms that may
resemble plants, but they cannot carry out photosynthesis and are saprophytic or
parasitic in nature.
Protozoa are eukaryotic unicellular organisms that move by cilia, flagella or
pseudopodia, and are usually parasitic (organisms that derive nutrients from living
hosts) or free living in nature. Their size varies from 5-200 m, they lack a rigid cell
wall and are differentiated on the basis of morphological, nutritional and
physiological characteristics. Protozoa are known to cause various diseases in
human beings and animals.
Algae are simple photosynthetic eukaryotes found most commonly in aquatic
environments or in damp soil. They are unicellular to multicellular and either motile
or nonmotile. Extensive algal growth in water bodies deteriorate the quality of the
water releasing toxic chemicals into water bodies, or growing in swimming pools.
Viruses are a distinctive group of acellular obligate intracellular parasites, very
small in size, whose uniqueness resides in their simple, acellular organization with
inimitable pattern of reproduction. A complete virus particle consists of one or more
molecules of DNA or RNA enclosed in a coat of protein, and sometimes also in
other complex layers that contain carbohydrates, lipids, and additional proteins
Microorganisms thrive in almost all types of environmental extremities in nature.
Microorganisms are closely associated with our day to day lives in beneficial as well as
detrimental ways. Fortunately most microorganisms are completely harmless to humans
and only a very small fraction of the community belongs to the pathogenic group.
Moreover, the bacteria are highly specific in nature as far as their pathogenecity towards
a host is concerned.
Many microorganisms are known to cause mild or severe infectious and fatal diseases in
humans and animals. Microorganisms also cause food spoilage, deterioration of
materials such as wood, metal etc. However, they play a major role in making of various
food products and beverages as yogurt, cheese, wine etc. Microorganisms also
contribute towards the production of various antibiotics, and biomolecules as enzymes,
vitamins that are used in medicinal and therapeutic purposes.

Points to Remember:
1. Microbiology may be defined in terms of the size of the organisms studied and the
techniques employed.
2. Antony van Leeuwenhoek was the first person to describe microorganisms.
3. If an object has a diameter 0.1 mm or less, eye cannot see it and very little details
can be seen in an object having diameter 1 mm. So roughly speaking organisms
having diameter 1 mm or less are called microorganisms and are studied in
Microbiology.
4. Size range of molds is 2.0-10 m and yeast has size varying in the range of 5-10
m.
5. The cottony growths sometimes found on bread and fruit are mold mycelia.
6. Prokaryotic cells differ from eukaryotic cells in lacking a membrane-delimited
nucleus, and in other ways as well.

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