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microbiology

1. MICROBIOLOGY:
AN INTRODUCTION

2. Lingkupkajian
•Mikrobiologi: bidangbiologiyang mengkaji
organismehidupyang dapatdiamatihanya
denganperbesarankhusus→organisme
mikroskopik, mikroorganisme, mikroba
•Kuman: peranorganismeyang menyebabkan
infeksidanpenyakit
•Mikroba: bakteri, virus, jamur, protozoa, alga
•Karakteristikumummikroorganisme: struktur
yang relatifsederhana, kecepatanreproduksi
tinggi, kemampuanyang tinggidalamberadaptasi
denganlingkungan

4. •Prokariot
•Komponenutama
dindingsel:
peptidoglikan
•Pembelahanbiner
•Sumberenergi:
bahankimiaorganik,
non organik
Bakteri(Bacteria)

5. •Prokariot
•Sedikitpeptidoglycan
(pseudomurein –
polisakarida)
•Hidupdi lingkunganekstrim
•Contoh:
–Methanogen
–Extreme halophiles
–Extreme thermophiles
Archaeabacteria

6. •Eukariot
•Kitinpadadindingsel
•Sumberenergi: bahan
kimiaorganik
Meliputi:
•Molds & mushrooms →
multiseluler, tersusun
darimiselium
(kumpulan
filamen/hifa)
•Yeast/ragi: uniseluler
Fungi

7. •Eukariot
•Ingest organic
chemicals
•Motildengan
pseudopodia, cilia,
atauflagella
•Sebagianmerupakan
parasit
Protozoa

8. •Eukaryotes
•Cellulose cell walls
•Use photosynthesis
for energy (primary
producers)
•Produce molecular
oxygen and organic
compounds
•Metabolically diverse
Algae

9. •Aseluler/non-seluler
•TerdiridariDNA atau
RNA
•Core diselubungioleh
selubungprotein
(protein coat)
•Virus hanya
bereplikasidi dalam
selinangyang hidup
Virus

10. Hewanparasit
multiseluler:
•Eukariot
•Hewanmultiseluler
•Helminthes
•Siklushidupnya
mengalamitahapan
mikroskopis
Multicellular Animal Parasites

11. CakupanMikrobiologi
•Kajian mikrobiologisangat luas, kompleks,
interdisipliner: natural history darimikroba,
genetika, metabolisme, fisiologi, interaksi
mikroorganisme-manusia-lingkungan(infeksi
penyakit, terapiobat, imunologi, industri,
pertanian, ekologi, rekayasagenetika)
•Mikrobiologimerupakankajiandasaruntuk
berbagaibidangterapan:

12. •Mikrobiologiterapan:
✓Imunologi
✓Mikrobiologimedis
✓Mikrobiologipangan
✓Mikrobiologilingkungan
✓Mikrobiologipertanian
✓Genetikamikroba
✓Mikrobiologiindustri
•Mikrobiologis: fisiologbakteriyang meneliti
proses-proses industri, ahlibiologimolekular
yang fokuspada genetikavirus, mikologisyang
menelitiberbagaipenyakitjamurpertanian, dsb.

14. Why study Microbiology
•Microbes are related to all life.
–In all environments
–Many beneficial aspects
–Related to life processes (food web, nutrient
cycling)
–Only a minority are pathogenic
–Most of our problems are caused by microbes

15. Benefits
•Genetic engineering
•Synthesis of chemical products
•Recycling sewage
•Bioremediation: use microbes to remove
toxins (oil spills)
•Use of microbes to control crop pests
•Normal microbiota

16. Harmful Effects
•Cause disease (basis for bioterrorism)
•Food spoilage

17. Microbes in research
•10 trillion human cells
10x this number
microbes
•Easy to grow
•Biochemistry is
essentially the same
•Simple and easy to
study

18. •The hypothesis that living organisms arise from
nonliving matter is called spontaneous
generation. According to spontaneous
generation, a “vital force’ forms life.
•The Alternative hypothesis, that the living
organisms arise from preexisting life, is called
biogenesis.
The Debate Over Spontaneous
Generation

19. •1668: Francisco Redi filled six jars with decaying
meat.
Evidence Pro and Con
Conditions Results
3 jars covered with fine
net
No maggots (belatung)
3 open jars Maggots appeared
From where did the maggots come?
What was the purpose of the sealed jars?
Spontaneous generation or biogenesis?

20. •1765: Lazzaro Spallanzani boiled nutrient
solutions in flasks.
Evidence Pro and Con
Conditions Results
Nutrient broth placed in
flask, heated, then sealed
No microbial growth
Spontaneous generation or biogenesis?

21. •Pasteur’s S-shaped flask kept microbes out
but let air in.
The Theory of Biogenesis
Figure 1.3

22. A timeline of Microbiology
•Some highlights
–1665 Hooke
–1673 van Leeuwenhoek’s microscopes
–1735 Linnaeus Nomenclature
–1798 Jenner vaccine
–1857 Pasteur Fermentation
–1876 Koch germ theory of disease

23. Pioneers of Microbiology
•Robert Hooke, UK (1665)
–Proposed the Cell Theory
–Observed cork with crude microscope
–All living things are composed of cells
•Spontaneous generation
–Some forms of life could arise spontaneously from
non-living matter
•Francesco Redi, IT (1668)
–Redi’sexperiments first to dispproveS.G.

24. Pioneers of Microbiology
•Antonivan Leeuwenhoek, DE (1673)
–First observed live microorganisms
(animalcules)
•Schleidenand Schwann, DE
–Formulated Cell Theory: cells are the
fundamental units of life and carry out all the
basic functions of living things
•Pasteur, FR and Tyndall, UK (1861)
–Finally disproved Spontaneous Generation

25. Pioneers of Microbiology
•Louis Pasteur (1822-1895), Chemist
–Fermentation (1857)
–Pasteurization: heat liquid enough to kill
spoilage bacteria (1864)
–Vaccine development –rabies
–Proposed the germ theory of disease
–Proposed aseptic techniques (prevent
contamination by unwanted microbes)
–Director of Pasteur Institute, Paris (1894)

26. Pioneers of Microbiology
•Joseph Lister, UK (1867)
–Used phenol (carbolic acid) to disinfect wounds
–First aseptic technique in surgery
•Robert Koch, DE (1876)
–Postulates –Germ theory (1876)
–Identified microbes that caused anthrax (1876),
tuberculosis (1882) and cholera(1883)
–Developed microbiological media & streak plates
for pure culture(1881)

27. Koch’s Postulates
•The specific causative agent must be found in every case of
the disease.
•The disease organism must be isolated from the lesions of
the infected case and maintained in pure culture.
•The pure culture, inoculated into a susceptible or
experimental animal, should produce the symptoms of the
disease.
•The same bacterium should be re-isolated in pure culture
from the intentionally infected animal.

28. 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. •Pasteur showed that microbes are responsible
for fermentation.
•Fermentation is the conversation of sugar to
alcohol to make beer and wine.
•Microbial growth is also responsible for spoilage
of food.
•Bacteria that use alcohol and produce acetic acid
spoil wine by turning it to vinegar (acetic acid).
Fermentation and
Pasteurization

30. •Pasteur demonstrated that
these spoilage bacteria
could be killed by heat that
was not hot enough to
evaporate the alcohol in
wine. This application of a
high (<100°C) heat for a
short time is called
pasteurization.
Fermentation and
Pasteurization