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Lecture 2

The document outlines the syllabus for the BIO111 Fundamentals of Microbiology course, detailing the learning methods, assessment types, and student effort required. It covers the importance of microorganisms, their characteristics, historical context, and various fields of study related to microbiology. Additionally, it discusses beneficial uses of microbes in agriculture, food, biotechnology, energy, and research.

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2 views

Lecture 2

The document outlines the syllabus for the BIO111 Fundamentals of Microbiology course, detailing the learning methods, assessment types, and student effort required. It covers the importance of microorganisms, their characteristics, historical context, and various fields of study related to microbiology. Additionally, it discusses beneficial uses of microbes in agriculture, food, biotechnology, energy, and research.

Uploaded by

OssamaAbdEl-Kawy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Module code: BIO111

Fundamentals of Microbiology
lecture 2
(Basics and General microbiology )

Dr. Shahira Said Aly El-Kholy


Dr. of Biochemical Engineering
Faculty of Energy Biochemical Engineering Department

2019-10-2
Methods of Learning, Teaching and
Assessment
• Total student effort for the module:100 hours on average over 1 semester/s.

Type of session Typical Student Effort


Typical number Typical hours per Total hours
in the week
semester/s

Lecture 12 2 24
Tutorial 12 1 12
Laboratory 3 2 6

Private study 58
Assessment
Type Weight ILOs Exam Exam/Writte Assessment
% Assessed Semester n Nature
Coursework
Length

Unseen 70 % 1,2,3,4 First 180 Minutes Summative


Semester
exam

Group 15 % 5,6 First 2000 Words


Semester
project
Lab 15 % 5,6 First 120 Minutes Summative
Semester
Course work

Class test 0% 1,2,3,4 First 60 Minutes Formative


Semester
What we are going to study today?
• Basic and General microbiology
• Importance of Microorganisms
• Characteristics of Microorganisms
• Historical background
Why microbiology?
basic biological science, Applied biological science,

• microbial cells share • deals with many


many biochemical
important practical
properties enzymes
and metabolism problems in:
which is the same in • Medicine
other biological • Agriculture
systems.
• Industry
Why biochemical engineering study
microbiology?
• To determine optimal conditions for growth or
inhibitors that can stop or kill.

• They observe the interactions of raw materials


with each other and in specific environments.
Microbiology?
• Microbiology is the science dealing with the
studies of very minute or microscopic and
submicroscopic organisms, (protozoa, fungi,
bacteria and virus).
Evolutionary Timeline: Bacteria appeared 3.5 billion years ago
What are the fields interested in
studding Microbiology?
• Agriculture
• Science
• Veterinary medicine
• Medicine
• Pharmacy
• Engineering
Beneficial Uses of Microbes
1-Agriculture

Animal digestion - ruminants, methane


2-Food
• Food preservation
– Heat
– Cold
– Radiation
– Chemicals
• Fermented food yogurt, sauerkraut, Kim Chee,
cheese, beer, bread etc.
• Food additives
– monosodium glutamate
– Citric acid
– yeast
3-Biotechnology
• Genetically modified organisms
• Production of pharmaceuticals (insulin&
human proteins)
• Gene therapy for certain diseases
Synthesis of drugs, hormones and enzymes
4-Energy/ Environment
• Biofuels
Bioremediation and Microbial mining

Bioremediation is the use of microbes to degrade organic


matter in sewage and detoxify pollutants such as oil spills.
Beneficial Uses of Microbes

Extraction of copper from ore


5-Microbes in Research
• Simple structure

• Large populations

• Rapid growth rates

17
Microbiology History
• Plague in History

http://www.oddee.com/item_90608.aspx 18
Historical
• Activities of microorganism were noticed in the
prehistorically time but it was not understood or
explained.

• 1- Humans made use of microbial products long


before the organisms were discovered:
– Food (mushrooms).
– Fermented beverages (beer and wine).
– Medicines that had antibacterial properties.
– Food preservation (salting and drying).
King Ramsses died with smallpox
(vesicles on face

Ancient Egyptian with


poliomyelitis
The First Microscope
Microbes were first observed by
Antonie van Leeuwenhoek using a
simple microscope (ca. 1673)
Reported his “animalcules” to the
Royal Society of London
Spores and Sterilization
 John Tyndall showed that some microbes in dust and
air were resistant to heat.
 Ferdinand Cohn discovered and described
endospores
 Term “sterile” was introduced to mean the complete
removal of all life forms including endospores
Spontaneous Generation theory
 Living organisms are created and do not require
ancestors
(Ex: maggots from meat or mushrooms from
rotting wood

Francisco Redi (ca. 1668)


The Pros and Cons
 1745 -John Needham boiled nutrient broth into
covered flasks

Conditions Results

Nutrient broth heated All showed growth


then placed in sealed
flasks

From where did the microbes come?


Spontaneous generation or biogenesis?
The Pros and Cons

Louis Jablot
The Pros and Cons

Franz Schultze and Theodor Schwann


The Pros and Cons

Louis Pasteur put an end to


Abiogenesis debate with his

Goose Neck Flask Experiment

He is the father of Microbiology


Louis Pasteur
father of microbiology

 Showed microbes caused


fermentation
 Studied spoilage and
introduced “Pasteurization” to
prevent it
 Used cotton plugs in his
cultures to prevent air borne
contamination, devised Aseptic
Technique.
The Golden Age of
Microbiology
• 1857-1914
• Beginning with Pasteur’s work,
discoveries included the relationship
between microbes and disease,
immunity, and antimicrobial drugs

29
Scale of Microbes

30
Classification of Microorganisms
• Three domains
– Bacteria
– Archaea
– Eukarya
• Protists
• Fungi
• Plants
• Animals

32
Classification
• The Five Kingdom system is used to classify all
organisms
• Differentiation between organisms is based
upon
– Cellular structure (morphology)
– Metabolism (biochemistry)
– Reproduction
– DNA
• Five basic types of micro-organism:
– Algae, protozoa, fungi, bacteria and viruses
Microbe Types
• Bacteria

prokaryotes

Eubacteria
Archaebacteria

35
Bacteria
• Prokaryotes
• Peptidoglycan cell
walls
• Binary fission
• For energy, use
organic chemicals,
inorganic
chemicals, or
photosynthesis
Figure361.1a
Archaea:
• Prokaryotic
• Lack peptidoglycan
• Live in extreme
environments
• Include:
– Methanogens
– Extreme halophiles
– Extreme thermophiles

Figure374.5b
Microbe Types
• Algae
Protista, Planta

• Fungi
Eukaryotes

38
Algae

• Eukaryotes
• Cellulose cell walls
• Use photosynthesis
for energy
• Produce molecular
oxygen and organic Volvox
compounds

Figure391.1d
Fungi
• Eukaryotes
• Chitin cell walls
• Use organic chemicals for
energy
• Molds and mushrooms
are multicellular
consisting of masses of
mycelia, which are
composed of filaments
called hyphae
• Yeasts are unicellular
Figure401.1b
Microbe Types
• Viruses

Living?

41
Microbe Types
• Protozoa

eukaryotes

42
Protozoa

• Eukaryotes
• Absorb or ingest
organic chemicals
• May be motile via
pseudopods, cilia, or
flagella
Amoeba

431.1c
Figure
Microbe Types
• Helminths/Arthropods

Eukaryotes (multicellular)

44
Multicellular Animal Parasites
• Eukaryote
• Multicellular
animals
• Parasitic
flatworms and
round worms are
called helminths.
• Microscopic tapeworm
stages in life
cycles.
Figure45
12.28
Microorganisms:

46 1.1
Figure

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