Introduction to microbiology

INRTO ABOUT MICROBES

1. Dr. V. RAMESH
Assistant Professor
Dept. of Botany
Vivekananda College
Tiruvedakam West
Madurai –625 234.

2. WHAT IS MICROBIOLOGY?
•Study of organisms usually too small
•Seen by unaided eye.
•Invisible structure
•Less than 1 mm or 1nm
•Includes prokaryotes & Eukaryotes

3. RELATIVE SCALE
Pelagibacter ubique
Smallest Bacteria
length of 0.37–0.89µm
a diameter of only 0.12–0.20µm
Thiomargarita namibiensis
largestbacterium
0.1–0.3mm (100–300μm) in diameter

4. MICROBES DIVERSITY
Bacteria –Bacteriology
Fungi –Mycology
Algae –Phycology
Virus –Virology
Plant Kingdom
Protozoa -Protozoology -Animal Kingdom

7. YEAST

8. BGA

10. PROTOZOA

12. HISTORY OF MICROBIOLOGY
Preparation of Dosa batter
Drying of Fish

13. BURIAL OF DEAD BODIES
CREMATION OF DEAD BODIES

15. HISTORY OF MICROBIOLOGY

16. HISTORY OF MICROBIOLOGY

17. HISTORY OF MICROBIOLOGY

19. Antony van Leuwenhoek
(1632 –1723)
AmateurmicrocopistFatherofmicrobiology
Dealerinmensclothingandaccessories
Madesimplemicroscopeswithdoubleconvexglass
heldbetweentwosilverplates
Magnificationrange50–300times
Composedover400microscopes,nineisexist
Observedmicrobesfrom–hairfibres,plant
structures
,insecteye,toothscrapings,AnimalCules
1674–discoveredinfusoria
1676–bacteria,1677-spermatozoa
Philosphical
Transactions

21. KOCH POSTULATES
•Agent must be present in every case of disease
•Agent can be isolated and cultured in-vitro
•The disease can be reproduced when a pure
culture of the agent is inoculated into a host

24. Swan Neck Shaped Tube

25. PRINCIPLES LAID BY LOUIS PASTEUR
Every alteration in either beer or wine depends on
the development of microbes which are ferments or
disease of the wine or beer
The germs or microbes are brought by air or
ingredients or apparatus used
Whenever beer or wine contain no microbes it
remain unchanged

26. Pasteurization
High Temperature Short Time (HTST)
Low Temperature Long Time ( LTLT)
Fermentation
Carbohydrates
Formation of alcohols, organic acid
Putrefaction
Meat
Ill Smelling Products

29. THANK YOU ALL