MICROBIOLOGY

TYPES OF MICROORGANISMS
BACTERIA
• Bacteria are unicellular organisms belonging to the prokaryotic group where the
organisms lack a few organelles and a true nucleus.
• They are evolved to adapt and survive in any kind of ecological niches, from
normal to extreme environments. Hence they are ubiquitous.
• The external structure consist of:
-flagella: a long hair like filamentous structure for motility made of protein and
divided into 3 parts i.e. filament, hook, basal body.
-capsule: a viscous outermost layer surrounding the cell wall
-cell wall: a ridged structure made up of peptidoglycan that surrounds the plasma
membrane as an external coat.
-sheath: a hollow tube like structure enclosing chain-forming bacteria for aquatic
mostly for bacteria to increase nutrient absorption and adhesion.
• Internal structure
-cell membrane/plasma membrane: the inner most phospholipid bilayer, just
beneath the cell wall enclosing the cytoplasm and its semipermeable.
Has porin proteins for passive transport of nutrients and ions.
-cytoplasm: a colorless, colloidal, viscous fluid with suspended organic and
inorganic solutes enclosed within the plasma membrane. Contains
ribosomes, mesosomes, inclusion bodies, and nucleic acids.
-Bacterial nucleus-also known as nucleoids, not enclosed in the nucleolus
membrane and lack nucleolus and nucleoplasm
Classification of bacteria
• Cohn classified bacteria to 4 major types depending on their shapes.
A. Cocci: these types of bacteria are unicellular, spherical or elliptical shape. Either
they may remain as a single cell or may aggregate together for various configurations.
They are as follows:
-Monococcus:-also called micrococcus and represented by single discrete round. E.g.
micrococcus flavus
-Diplococcus:-the cell of the diplococcus divide ones in a particular plane and after
division the cells remain attached to each other E.g. diplococcus pneumonia.
-Streptococcus:-the cell wall divides repeatedly in one plane to form chain of cells
E.g. streptococcus pyogenes.
-Tetracoccus:-consist of four round cells, which divide in two planes at right angles to
one another e.g. gaffkya tetragene
-Staphylococcus:-cells divide into 3 planes forming a structured like branches of
grapes and irregular configuration e.g. staphylococcus aureus
CONT…
• B. Bacilli:- these are rod-shaped or cylindrical bacteria that either remain singly or
in pairs e.g. bacillus cereus.
• C. Vibrio:-they are curved, comma-shaped bacteria and represented by a single
genus e.g. Vibrio cholera
• D. Spirilla:-are spiral or spring-like with multiple curvature and terminal flagella
e.g. spirillum volitant
• Classification based on cell wall composition
-Classified as either gram positive or negative based on their morphology and
differential staining properties.
-Gram positive bacteria stain blue-purple while gram negative stain red. The
difference occurs due to a larger cell wall in gram positives.
• Classification based on mode of nutrition
-phototrophs-gain energy from light
-chemotrophs-gain energy from chemicals
-autotrophs-uses carbon dioxide as sole source carbon to prepare its food.
-heterotrophs-use organic compound as carbon source
Characteristics of bacteria
• Have a cell wall made up of a special protein called peptidoglycan which is only
found in bacteria cell wall.
• Divide by binary fission
• Have a flagella an external whiplike structure that propels it through liquid media.
• Can either be a gram +ve or gram –ve depending on their cell structre
• Are aerobic or anaerobic
• Have capsules, an external coating for protection
• Contain ribosomes which are for protein synthesis
• Have an extra circular DNA called plasmid, which make some strains of bacteria
resistant to antibiotics.
Factors affecting the growth of bacteria
1.Water Availability / Water Activity; bacteria have a normal water activity requirement of 0.91
and above. Water is required for maintaining osmotic pressure, conducting metabolisms,
regulating physiology, regulating pH, etc.
2.Nutrition Level; different bacteria have different nutritional requirements. Bacteria that require
very high nutritional requirements are called fastidious bacteria. The bacteria that survive at
very low nutrient levels are called non-fastidious bacteria. Along with the increase in nutrition
concentration, bacterial growth increases up to a certain limit, but further increments can’t
increase the growth rate.
3.Temperature; different bacteria have a different optimum temperature for growth. Based on
temperature requirements, bacteria are classified as Mesophiles, Thermophiles, and
Psychrophiles. The most common bacteria, including pathogens, are Mesophiles with an optimum
temperature of about 370C.
4.Gaseous concentration; mostly O2 and CO2 influence bacterial growth. Strict Aerobes require
high O2 content. Facultative aerobes can grow at very low O 2 content. Anaerobes can’t survive in
an environment with O2.
5.pH / Hydrogen Ion Concentration; bacteria mostly grow in pH around neutrality (6.5 -7.5).
Acidophiles have an optimum pH requirement of pH below 5. Alkaliphiles have an optimum pH
requirement of pH above 9. pH affects the enzyme system, proteins, and membrane integrity of
bacteria.
6.Salinity; salt concentration also affects bacterial growth by influencing homeostasis and
enzymatic actions. Halophiles are organisms that have very high optimum ion concentration
needed for growth.
Importance, uses and application of bacteria
1.They are responsible for recycling several nutrients like nitrogen, carbon, sulfur,
phosphorus, oxygen, etc. They play the most important role in assimilation and
dissimilation of the organic compounds during any biogeochemical cycle.
2.They play a very important role in regulating atmospheric oxygen levels.
Photosynthetic bacteria (Cyanobacteria, Green Sulfur bacteria) play a very important
role in the production of oxygen during photosynthesis.
3.They are responsible for biodegradation, composting, decomposition, and
bioremediation. They play a very important role in the management of organic
wastes and dead organisms and their parts.
4.Several bacteria are used industrially for the production of several enzymes. These
enzymes are used in industrial processes, medical purposes, food processing, etc.
Amylase, lipase, cellulases, proteases, hemicellulases, zymase, penicillinases,
polymerases, etc. are produced by bacteria.
5.Bacteria are genetically modified and used in biotechnological applications to
produce hormones like insulin and enzymes.
6.They are used in an anaerobic fermentation process to produce biogas (methane)
which is used as fuel.
7.Different genera of Actinomycetes and other bacteria are the source of antibiotics
1.Several bacterial species like Bifidobacterium, E.coli, Lactobacillus, etc. are used
as probiotics.
2.Bacteria are used in producing fermented food products like fermented dairy
products, sausages, fermented fruit juices, etc.
3.They are used in the bioremediation of oil spillage, xenobiotic, radiation wastes,
heavy metal wastes, bio-hazardous wastes, toxic wastes, and other organic and
inorganic wastes.
4. Bacteria are used in genetic engineering and molecular research. Their genes are
being used in producing different Genetically Modified Organisms (GMOs).
5.The bacterial fuel cell is new technology to convert chemical energy into electric
energy. They can be used as an alternative source of energy.
6.In agriculture, they are used as bio-pesticides, bio-fertilizers, and bio-insecticides.
7.Bacteria are the pioneer of life forms in barren lands like deserts, rocks, etc. Every
living organism living today are evolved from some eukaryotes which were
developed from bacteria some 2.0 billion years ago.
8.Bacteria are present as normal flora in our body. They help fight against invading
pathogens, boost immune response, and help in the digestion process.
Disadvantages of bacteria and limitations
1.Different pathogenic bacteria are responsible for a wide variety
of human diseases from simple to life-threatening. Bacterial
diseases are responsible for thousands of death each year.
2.Bacterial spoilage of food feeds and pharmaceutical products is
another disadvantage. The food and pharma industries have to
bear huge losses due to bacterial spoilage.
3.Several bacteria like denitrifying bacteria, sulfur-oxidizing
bacteria, etc. are responsible for decreasing the fertility of the
soil, ultimately reducing crop yields.
4.Bacteria can cause disease to crop plants and domestic animals.
This will reduce agricultural production.
5. Bacteria cause deterioration and degradation of useful organic
products like furniture, textiles, etc.