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microbiology

1. MICROBIOLOGY: AN INTRODUCTION

2. Lingkup kajian Mikrobiologi : bidang biologi yang mengkaji organisme hidup yang dapat diamati hanya dengan perbesaran khusus  organisme mikroskopik , mikroorganisme , mikroba Kuman : peran organisme yang menyebabkan infeksi dan penyakit Mikroba : bakteri , virus, jamur , protozoa, alga Karakteristik umum mikroorganisme : struktur yang relatif sederhana , kecepatan reproduksi tinggi , kemampuan yang tinggi dalam beradaptasi dengan lingkungan

3. Prokariot Komponen utama dinding sel : peptidoglikan Pembelahan biner Sumber energi : bahan kimia organik , non organik Bakteri (Bacteria)

4. Prokariot Sedikit peptidoglycan (pseudomurein – polisakarida ) Hidup di lingkungan ekstrim Contoh : Methanogen Extreme halophiles Extreme thermophiles Archaeabacteria

5. Eukariot Kitin pada dinding sel Sumber energi : bahan kimia organik Meliputi : Molds & mushrooms  multiseluler , tersusun dari miselium ( kumpulan filamen / hifa ) Yeast/ ragi : uniseluler Fungi

6. Eukariot Ingest organic chemicals Motil dengan pseudopodia, cilia, atau flagella Sebagian merupakan parasit Protozoa

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

8. Aseluler /non- seluler Terdiri dari DNA atau RNA Core diselubungi oleh selubung protein (protein coat) Virus hanya bereplikasi di dalam sel inang yang hidup Virus

9. Hewan parasit multiseluler : Eukariot Hewan multiseluler Helminthes Siklus hidupnya mengalami tahapan mikroskopis Multicellular Animal Parasites

10. Cakupan Mikrobiologi Kajian mikrobiologi sangat luas , kompleks , interdisipliner : natural history dari mikroba , genetika , metabolisme , fisiologi , interaksi mikroorganisme - manusia - lingkungan ( infeksi penyakit , terapi obat , imunologi , industri , pertanian , ekologi , rekayasa genetika ) Mikrobiologi merupakan kajian dasar untuk berbagai bidang terapan :

11. Mikrobiologi terapan : Imunologi Mikrobiologi medis Mikrobiologi pangan Mikrobiologi lingkungan Mikrobiologi pertanian Genetika mikroba Mikrobiologi industri Mikrobiologis : fisiolog bakteri yang meneliti proses-proses industri , ahli biologi molekular yang fokus pada genetika virus, mikologis yang meneliti berbagai penyakit jamur pertanian , dsb .

12. 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

13. 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

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

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

16. 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

17. 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? S pontaneous generation or biogenesis?

18. 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 S pontaneous generation or biogenesis?

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

20. 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

21. 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’s experiments first to dispprove S.G.

22. Pioneers of Microbiology Antoni van Leeuwenhoek, DE (1673) First observed live microorganisms ( animalcules ) Schleiden and 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

23. 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)

24. 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)

25. 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.

26. The Golden Age of Microbiology 1857-1914 Beginning with Pasteur’s work, discoveries included the relationship between microbes and disease, immunity, and antimicrobial drugs

27. 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

28. 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