Chapter1 PDF

05.10.
2013
LECTURE PRESENTATIONS
For BROCK BIOLOGY OF MICROORGANISMS, THIRTEENTH EDITION
Michael T. Madigan, John M. Martinko, David A. Stahl, David P. Clark
Chapter 1
Microorganisms and
Lectures by
John Zamora
Microbiology
Middle Tennessee State University
2012 Pearson Education, Inc.
I. Introduction to Microbiology
1.1 The Science of Microbiology
1.2 Microbial Cells
1.3 Microorganisms and Their Environments
1.4 Evolution and the Extent of Microbial Life
1.5 The Impact of Microorganisms on Humans
2012 Pearson Education, Inc. Marmara University Enve303 Env. Eng. Microbiology Prof. BARI ALLI
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Microbiology revolves around two themes:
1. Understanding basic life processes
Microbes are excellent models for understanding
cellular processes in unicellular and multicellular
organisms
2. Applying that knowledge to the benefit of humans
Microbes play important roles in medicine,
agriculture, and industry

The Importance of Microorganisms
Oldest form of life
Largest mass of living material on Earth
Carry out major processes for biogeochemical
cycles
Can live in places unsuitable for other organisms
Other life forms require microbes to survive
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1.2 Microbial Cells

The Cell
A dynamic entity that forms the fundamental
unit of life (Figure 1.2)
Cytoplasmic (cell) membrane
Barrier that separates the inside of the cell from
the outside environment
Cell wall
Present in most microbes, confers structural
strength
Figure 1.2 Bacterial cells and some cell structures

Flagella
Nucleoid Membrane Wall

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1.2 Microbial Cells

Characteristics of Living Systems (Figure 1.3)
Metabolism: chemical transformation of nutrients
Reproduction: generation of two cells from one
Differentiation: synthesis of new substances or
structures that modify the cell (only in some
microbes)
Communication: generation of, and response to,
chemical signals (only in some microbes)
Movement: via self-propulsion, many forms in
microbes
Evolution: genetic changes in cells that are
transferred to offspring
Figure 1.3 The properties of cellular life (Part 1 of 2)
I. Properties of all cells

Compartmentalization and metabolism Growth Evolution
A cell is a compartment that takes up Chemicals from the Cells contain genes and evolve to
nutrients from the environment, environment are turned display new biological properties.
transforms them, and releases wastes into new cells under Phylogenetic trees show the
into the environment. The cell is thus an the genetic direction evolutionary relationships between
open system. of preexisting cells. cells.
Distinct
Ancestral species
Cell cell
Environment
Distinct
species
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Figure 1.3 The properties of cellular life (Part 2 of 2)
II. Properties of some cells

Motility Differentiation Communication
Some cells are capable of self-propulsion. Some cells can form Many cells communicate or interact
new cell structures such by means of chemicals that are
as a spore, usually as part released or taken up.
of a cellular life cycle.
Spore
1.2 Microbial Cells

Cells as Catalysts and as Coding Devices
1. Cells carry out chemical reactions
Enzymes: protein catalysts of the cell that
accelerate chemical reactions (Figure 1.4)
2. Cells store and process information that is
eventually passed on to offspring during
reproduction through DNA (deoxyribonucleic
acid) and evolution (Figure 1.4)
Transcription: DNA produces RNA
Translation: RNA makes protein
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Figure 1.4 The catalytic and genetic functions of the cell
Genetic Catalytic
functions functions
DNA Energy conservation:

ADP Pi ATP
Transcription Metabolism: generation
Replication
of precursors of macro-
molecules (sugars, amino
RNA acids, fatty acids, etc.)
Enzymes: metabolic catalysts
Translation
Proteins
Growth
1.2 Microbial Cells

Growth
The link between cells as machines and cells as
coding devices
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1.3 Microorganisms and Their

Environments
Microorganisms exist in nature in populations of
interacting assemblages called microbial
communities (Figure 1.5)
The environment in which a microbial population
lives is its habitat
Ecosystem refers to all living organisms plus
physical and chemical constituents of their
environment
Microbial ecology is the study of microbes in their
natural environment

Environments
Diversity and abundances of microbes are
controlled by resources (nutrients) and
environmental conditions (e.g., temp, pH, O2)
The activities of microbial communities can
affect the chemical and physical properties of
their habitats
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Environments
Microbes also interact with their physical and
chemical environment
Ecosystems greatly influenced (if not
controlled) by microbial activities
Microorganisms change the chemical and
physical properties of their habitats through
their activities
For example, removal of nutrients from the
environment and the excretion of waste
products
1.4 Evolution and the Extent of

Microbial Life
Life on Earth through the Ages (Figure 1.6)
Earth is 4.6 billion years old
First cells appeared between 3.8 and 3.9 billion
years ago
The atmosphere was anoxic until ~2 billion
years ago
Metabolisms were exclusively anaerobic until
evolution of oxygen-producing phototrophs
Life was exclusively microbial until ~1 billion
years ago
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Figure 1.6 A summary of life on Earth through time and origin of the cellular domains
Mammals Humans
Vascular
plants
Shelly Origin of Earth
invertebrates
Present (4.6 bya)
20% O2
1 Origin of
4
bya cellular life
bya
O2
Anoxygenic
Algal phototrophic
diversity bacteria
2 3 Anoxic
bya bya Earth
Earth
Modern is slowly
eukaryotes oxygenated Origin of
cyanobacteria
Bacteria
LUCA
Archaea
Eukarya
4 3 2 1 0
1.4 Evolution and the Extent of bya
Microbial Life
The Extent of Microbial Life
Microbes found in almost every environment
imaginable
Global estimate of 5 1030 cells
Most microbial cells are found in oceanic and
terrestrial subsurfaces
Microbial biomass is significant and cells are key
reservoirs of essential nutrients (e.g., C, P, N)
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1.5 The Impact of Microorganisms on

Humans
Microorganisms can be both beneficial and
harmful to humans
Emphasis typically on harmful microorganisms
(infectious disease agents, or pathogens)
Many more microorganisms are beneficial than
are harmful
Microorganisms as disease agents
Control of infectious disease during last
century (Figure 1.8)
Figure 1.8 Death rates for the leading causes of death in the United States: 1900 and today
1900 Today
Influenza and Heart disease
pneumonia
Tuberculosis Cancer
Gastroenteritis Stroke
Heart disease Pulmonary
disease
Stroke Accidents
Kidney disease Diabetes
Accidents Alzheimers
disease
Cancer Influenza and
pneumonia
Infant diseases Kidney disease
Diphtheria Septicemia Infectious disease
Nonmicrobial disease
Suicide
0 100 200 0 100 200

Deaths per 100,000 population Deaths per 100,000 population
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Humans
Microorganisms and Agriculture
Many aspects of agriculture depend on
microbial activities (Figure 1.9)
Positive impacts
nitrogen-fixing bacteria
cellulose-degrading microbes in the rumen
regeneration of nutrients in soil and water
Negative impacts
diseases in plants and animals
Figure 1.9 Microorganisms in modern agriculture
Nitrogen fixing bacteria

N2 8H 2NH3 H2 Soybean
plant
N-cycle S-cycle
Rumen
Grass Cellulose Glucose Microbial fermentation
Fatty acids CO2 CH4

(Nutrition for animal) (Waste products)
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Humans
Microorganisms and Food
Negative impacts
Food spoilage by microorganisms requires
specialized preservation of many foods
Positive impacts
Microbial transformations (typically fermentations)
yield
dairy products (e.g., cheeses, yogurt, buttermilk)
other food products (e.g., sauerkraut, pickles,
leavened breads, beer)

Humans
Microorganisms, Energy, and the Environment
(Figure 1.11)
The role of microbes in biofuels production
For example, methane, ethanol, hydrogen
The role of microbes in cleaning up pollutants
(bioremediation)
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Figure 1.11 Biofuels
Production of methane

Humans
Microorganisms and Their Genetic Resources
Exploitation of microbes for production of
antibiotics, enzymes, and various chemicals
Genetic engineering of microbes to generate
products of value to humans, such as insulin
(biotechnology)
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Humans
Microbiology as a Career
Clinical medicine
Research and development pharmaceutical,
chemical/biochemical, biotechnology
Microbial monitoring in food and beverage
industries, public health, government
The role of the infinitely small in nature is
infinitely large Louis Pasteur
II. Pathways of Discovery in

Microbiology
1.6 The Historical Roots of Microbiology
1.7 Pasteur and the Defeat of Spontaneous
Generation
1.8 Koch, Infectious Disease, and Pure
Culture Microbiology
1.9 The Rise of Microbial Diversity
1.10 The Modern Era of Microbiology
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1.6 The Historical Roots of Microbiology

Microbiology began with the microscope (Figure
1.12a)
Robert Hooke (16351703): the first to describe
microbes
Illustrated the fruiting structures of molds (Figure
1.12b)
Antoni van Leeuwenhoek (16321723): the first to
describe bacteria (Figure 1.13)
Further progress required development of more
powerful microscopes
Ferdinand Cohn (18281898): founded the field of
bacterial classification and discovered bacterial
endospores
Figure 1.12 Robert Hooke and early microscopy
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Figure 1.13 The van Leeuwenhoek microscope
Lens
1.7 Pasteur and the Defeat of

Spontaneous Generation
Louis Pasteur (18221895)
Discovered that living organisms discriminate
between optical isomers
Discovered that alcoholic fermentation was a
biologically mediated process (originally thought to
be purely chemical)
Disproved theory of spontaneous generation
(Figure 1.16)
Led to the development of methods for controlling the
growth of microorganisms (aseptic technique)
Developed vaccines for anthrax, fowl cholera, and
rabies
Pasteurs Experiment
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Figure 1.16a
Steam, forced
out open end
Nonsterile liquid Neck of flask Liquid sterilized

poured into flask drawn out in flame by extensive heating
Figure 1.16b
Dust and microorganisms

trapped in bend Open end
Long time
Liquid cooled Liquid remains

slowly sterile indefinitely
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Figure 1.16c
Short time
Flask tipped so Liquid putrefies

microorganism-laden dust
contacts sterile liquid
1.8 Koch, Infectious Disease, and the Rise

of Pure Cultures
Robert Koch (18431910)
Demonstrated the link between microbes and
infectious diseases
Identified causative agents of anthrax and
tuberculosis
Kochs postulates (Figure 1.19)
Developed techniques (solid media) for obtaining
pure cultures of microbes, some still in existence
today
Awarded Nobel Prize for Physiology and
Medicine in 1905
Kochs Postulates
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Figure 1.19
KOCHS POSTULATES
Diseased Healthy
The Postulates: Tools: animal animal
1. The suspected pathogen Microscopy, Red

must be present in all staining blood Observe
cases of the disease cell blood/tissue Red
and absent from healthy under the blood
Suspected microscope cell
animals.
pathogen
2. The suspected pathogen Laboratory Streak agar plate

No
must be grown in pure culture with sample
from either organisms
culture. diseased or present
Colonies of healthy animal
suspected
pathogen
Inoculate healthy animal with
cells of suspected pathogen
3. Cells from a pure Experimental

culture of the suspected animals
pathogen must cause
Diseased animal
disease in a healthy
animal.
Remove blood or tissue sample
and observe by microscopy
4. The suspected pathogen Laboratory Suspected Laboratory Pure culture

reisolation pathogen culture (must be
must be reisolated and same
shown to be the same and culture
organism
as the original. as before)

Kochs Postulates Today
Kochs postulates apply for diseases that have an
appropriate animal model
Remain gold standard in medical microbiology,
but not always possible to satisfy all postulates for
every infectious disease
Animal models not always available
For example, cholera, rickettsias, chlamydias
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Koch and the Rise of Pure Cultures
Discovered that using solid media provided a
simple way of obtaining pure cultures
Began with potato slices, but eventually
devised uniform and reproducible nutrient
solutions solidified with gelatin and agar

Microbial Diversity
Field that focuses on nonmedical aspects of
microbiology
Roots in 20th century
Martinus Beijerinck (18511931)
Developed enrichment culture technique
Microbes isolated from natural samples in a
highly selective fashion by manipulating
nutrient and incubation conditions
Example: nitrogen-fixing bacteria (Figure 1.21)
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Sergei Winogradsky (18561953) and the
Concept of Chemolithotrophy
Demonstrated that specific bacteria are linked
to specific biogeochemical transformations
(e.g., S & N cycles)
Proposed concept of chemolithotrophy
Oxidation of inorganic compounds linked to
energy conservation
In the 20th century, microbiology developed

in two distinct directions:
Applied and basic
Molecular microbiology
Fueled by the genomics revolution
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Major Subdisciplines of Applied Microbiology
Medical microbiology and immunology
Have roots in Kochs work
Agricultural microbiology and industrial
microbiology
Developed from concepts developed by
Beijerinck and Winogradsky
Aquatic microbiology and marine microbiology
Developed from advances in soil microbiology
Microbial ecology
Emerged in 1960s70s

Basic Science Subdisciplines in Microbiology
Microbial systematics
The science of grouping and classifying
microorganisms
Microbial physiology
Study of the nutrients that microbes require for
metabolism and growth and the products that they
generate
Cytology
Study of cellular structure
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Basic Science Subdisciplines in Microbiology
Microbial biochemistry
Study of microbial enzymes and chemical
reactions
Bacterial genetics
Study of heredity and variation in bacteria
Virology
Study of viruses

Molecular Microbiology
Biotechnology
Manipulation of cellular genomes
DNA from one organism can be inserted into a
bacterium and the proteins encoded by that DNA
harvested
Genomics: study of all of the genetic material
(DNA) in living cells
Transcriptomics: study of RNA patterns
Proteomics: study of all the proteins produced by
cell(s)
Metabolomics: study of metabolic expression in cells
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05.10.

2012 Pearson Education, Inc.

1.1 The Science of Microbiology

1.1 The Science of Microbiology

1.2 Microbial Cells

Figure 1.2 Bacterial cells and some cell structures

Nucleoid Membrane Wall

1.2 Microbial Cells

Figure 1.3 The properties of cellular life (Part 1 of 2)

I. Properties of all cells

Figure 1.3 The properties of cellular life (Part 2 of 2)

II. Properties of some cells

1.2 Microbial Cells

Figure 1.4 The catalytic and genetic functions of the cell

DNA Energy conservation:

1.2 Microbial Cells

1.3 Microorganisms and Their

1.3 Microorganisms and Their

1.3 Microorganisms and Their

1.4 Evolution and the Extent of

1.4 Evolution and the Extent of bya

1.5 The Impact of Microorganisms on

0 100 200 0 100 200

1.5 The Impact of Microorganisms on

Figure 1.9 Microorganisms in modern agriculture

Nitrogen fixing bacteria

Fatty acids CO2 CH4

1.5 The Impact of Microorganisms on

1.5 The Impact of Microorganisms on

Figure 1.11 Biofuels

1.5 The Impact of Microorganisms on

1.5 The Impact of Microorganisms on

II. Pathways of Discovery in

1.6 The Historical Roots of Microbiology

Figure 1.12 Robert Hooke and early microscopy

Figure 1.13 The van Leeuwenhoek microscope

1.7 Pasteur and the Defeat of

Nonsterile liquid Neck of flask Liquid sterilized

Dust and microorganisms

Liquid cooled Liquid remains

Flask tipped so Liquid putrefies

1.8 Koch, Infectious Disease, and the Rise

1. The suspected pathogen Microscopy, Red

2. The suspected pathogen Laboratory Streak agar plate

3. Cells from a pure Experimental

4. The suspected pathogen Laboratory Suspected Laboratory Pure culture

1.8 Koch, Infectious Disease, and Pure

1.8 Koch, Infectious Disease, and Pure

1.9 The Rise of Microbial Diversity

1.9 The Rise of Microbial Diversity

1.10 The Modern Era of Microbiology

In the 20th century, microbiology developed

1.10 The Modern Era of Microbiology

1.10 The Modern Era of Microbiology

1.10 The Modern Era of Microbiology

1.10 The Modern Era of Microbiology

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