Microbial Diversity notes – bsc 1st sem microbiology
Introduction to Microbial Diversity
Microbial Diversity refers to the variety of microorganisms in different environments.
It’s Essential for ecosystem functioning, biotechnology, and understanding evolutionary processes.
Types of Microorganisms
Bacteria: Single-celled prokaryotes with diverse metabolic capabilities.
Archaea: Prokaryotes distinct from bacteria, often found in extreme environments.
Fungi: Eukaryotic organisms including yeasts and molds.
Viruses: Non-cellular entities that require a host to replicate.
Protists: Diverse group of eukaryotic microorganisms.
Evolution and Adaptation
Microbial diversity is a result of billions of years of evolution. Microorganisms adapt to various environments, leading to diverse forms and functions.
Ecological Roles
Decomposers: Break down organic matter.
Producers: Photosynthetic microorganisms like cyanobacteria.
Symbionts: Form mutualistic relationships with other organisms.
Pathogens: Cause diseases in plants, animals, and humans.
Methods of Estimation of microbial diversity
Estimation of microbial diversity refers to the methods and techniques used to quantify and analyze the variety and abundance of microorganisms in a given environment.
This involves identifying different species, understanding their relative abundances, and assessing their ecological roles.
Accurate estimation is crucial for studying microbial communities, their functions, and their impact on ecosystems
Culture-Dependent Methods
- Isolation and Culturing: Growing microorganisms on specific media. Useful for studying cultivable microorganisms.
- Colony Morphology: Observing the shape, size, and color of colonies. Helps in preliminary identification.
- Biochemical Tests: Identifying metabolic capabilities (e.g., sugar fermentation).
Culture-Independent Methods
Microscopy: Using light or electron microscopes to observe microorganisms directly.
Flow Cytometry: Analyzing physical and chemical characteristics of cells in a fluid.
Molecular Techniques
DNA Sequencing: Identifying microorganisms based on genetic material.
PCR (Polymerase Chain Reaction): Amplifying specific DNA sequences.
Metagenomics: Studying genetic material recovered directly from environmental samples.
Quantitative Methods
Plate Counts: Counting colonies on agar plates to estimate the number of viable cells.
Most Probable Number (MPN): Statistical method to estimate cell numbers in a sample.
Spectrophotometry: Measuring cell density by optical density (OD) at specific wavelengths.
4. Advanced Techniques
Next-Generation Sequencing (NGS): High-throughput sequencing for comprehensive analysis.
Fluorescence In Situ Hybridization (FISH): Using fluorescent probes to detect specific microorganisms.
Stable Isotope Probing (SIP): Tracking microbial activity using isotopically labeled substrates.
5. Bioinformatics Tools
Databases: Accessing microbial genome databases (e.g., NCBI, EMBL).
Software: Using bioinformatics tools for sequence analysis and phylogenetic studies.
Also Read: Introduction to Microbial World
Hierarchical Organization of Microorganisms
Hierarchical organization refers to the systematic arrangement of microorganisms into different levels based on their characteristics and evolutionary relationships.
Importance: Essential for understanding microbial diversity, taxonomy, and evolutionary biology.
Levels of Biological Organization
Atom: Basic unit of matter.
Molecule: A chemical structure consisting of at least two atoms.
Macromolecule: Large complex molecules (e.g., proteins, nucleic acids).
Organelle: Specialized structures within a cell (e.g., mitochondria, ribosomes).
Cell: Basic unit of life. Prokaryotic (bacteria, archaea) and eukaryotic (fungi, protozoa, algae).
Tissue: Group of similar cells performing a specific function (not applicable to prokaryotes).
Organ: Collection of tissues performing a specific function (not applicable to prokaryotes).
Organ System: Group of organs working together (not applicable to prokaryotes).
Organism: Individual living entity (e.g., a single bacterium, yeast cell).
Population: Group of organisms of the same species in a specific area.
Community: Different populations living together in a specific area.
Ecosystem: Community plus the physical environment.
Biosphere: Sum of all ecosystems on Earth.
Taxonomic Hierarchy
Domain: Highest taxonomic rank.
Three domains: Bacteria, Archaea, Eukarya.
Kingdom: Second highest rank.
Examples: Eubacteria, Archaebacteria, Protista, Fungi, Plantae, Animalia.
Phylum: Group of related classes.
Class: Group of related orders.
Order: Group of related families.
Family: Group of related genera.
Genus: Group of related species.
Species: Basic unit of classification, group of organisms capable of interbreeding.
Classification of Microorganisms
Bacteria
Domain: Bacteria
Kingdom: Eubacteria
Phylum: Proteobacteria, Firmicutes, Actinobacteria, etc.
Class: Gammaproteobacteria, Bacilli, Actinobacteria, etc.
Order: Enterobacteriales, Lactobacillales, Actinomycetales, etc.
Family: Enterobacteriaceae, Lactobacillaceae, Actinomycetaceae, etc.
Genus: Escherichia, Lactobacillus, Streptomyces, etc.
Species: E. coli, L. acidophilus, S. coelicolor, etc.
Archaea
Domain: Archaea
Kingdom: Archaebacteria
Phylum: Euryarchaeota, Crenarchaeota, etc.
Class: Methanobacteria, Halobacteria, etc.
Order: Methanobacteriales, Halobacteriales, etc.
Family: Methanobacteriaceae, Halobacteriaceae, etc.
Genus: Methanobacterium, Halobacterium, etc.
Species: M. formicicum, H. salinarum, etc.
Fungi
Domain: Eukarya
Kingdom: Fungi
Phylum: Ascomycota, Basidiomycota, etc.
Class: Saccharomycetes, Agaricomycetes, etc.
Order: Saccharomycetales, Agaricales, etc.
Family: Saccharomycetaceae, Agaricaceae, etc.
Genus: Saccharomyces, Agaricus, etc.
Species: S. cerevisiae, A. bisporus, etc.
Protozoa
Domain: Eukarya
Kingdom: Protista
Phylum: Amoebozoa, Ciliophora, etc.
Class: Lobosea, Spirotrichea, etc.
Order: Amoebida, Hypotrichida, etc.
Family: Amoebidae, Oxytrichidae, etc.
Genus: Amoeba, Paramecium, etc.
Species: A. proteus, P. caudatum, etc.
Binomial Nomenclature
Definition: System of naming organisms using two terms: genus name and species name.
Example: Escherichia coli (E. coli)
Importance: Provides a universal language for scientists worldwide.
Modern Techniques in Classification
Molecular Phylogenetics: Using DNA and RNA sequences to determine evolutionary relationships.
Genomics: Study of the complete genetic material of an organism.
Proteomics: Study of the entire set of proteins produced by an organism.
Metabolomics: Study of chemical processes involving metabolites.
Transcriptomics: Study of RNA transcripts produced by the genome.
Phylogenetic Trees
Diagrams showing evolutionary relationships among various biological species.
Construction: Based on genetic, morphological, or biochemical data.
Types: Cladograms, phylograms, and dendrograms.
The hierarchical organization and classification of microorganisms is crucial for advanced studies in microbial diversity, ecology, and evolutionary biology.
Distribution of Microorganisms in Food
Microorganisms are tiny living organisms, such as bacteria, fungi, viruses, and parasites, that can only be seen under a microscope.
The distribution of microorganisms in food is crucial for food safety, quality control, and public health.
Types of Microorganisms in Food
- Bacteria
Examples: Salmonella, Escherichia coli (E. coli), Listeria monocytogenes
Characteristics: Single-celled organisms that can multiply rapidly under favorable conditions.
- Fungi
Molds: Aspergillus, Penicillium
Yeasts: Saccharomyces cerevisiae
Characteristics: Can grow in a wide range of environments; molds are multicellular, while yeasts are unicellular.
- Viruses
Examples: Norovirus, Hepatitis A
Characteristics: Require a living host to replicate; can cause foodborne illnesses.
- Parasites
Examples: Giardia lamblia, Trichinella spiralis
Characteristics: Organisms that live on or in a host organism and derive nutrients at the host’s expense.
Sources of Microorganisms in Food
- Raw Materials
Soil: Contains a variety of bacteria and fungi.
Water: Can be contaminated with pathogens.
Plants and Animals: Natural flora and potential pathogens.
- Processing Environment
Equipment and Surfaces: Can harbor microorganisms if not properly sanitized.
Air: Can carry spores and other microorganisms.
- Human Handling
Hygiene Practices: Poor hygiene can lead to contamination.
- Cross-Contamination: Transfer of microorganisms from one food item to another.
Factors Affecting Microbial Growth in Food
- Intrinsic Factors
pH: Most bacteria prefer neutral pH; fungi can grow in more acidic environments.
Water Activity (a_w): Microorganisms need water to grow; lower water activity inhibits growth.
Nutrient Content: The availability of nutrients supports microbial growth.
Antimicrobial Constituents: Natural or added substances that inhibit growth.
- Extrinsic Factor
Temperature: Different microorganisms have optimal growth temperatures (e.g., psychrophiles, mesophiles, thermophiles).
Humidity: High humidity can promote microbial growth.
Atmosphere: Oxygen levels can affect growth; some microorganisms are aerobic, anaerobic, or facultative anaerobes.
Implicit Factors
- Microbial Interactions: Competition, symbiosis, and antagonism among microorganisms.
Microbial Spoilage of Food
- Types of Spoilage
Physical Changes: Discoloration, texture changes.
Chemical Changes: Off-flavors, odors, gas production.
- Common Spoilage Microorganisms
Bacteria: Pseudomonas, Lactobacillus
Fungi: Penicillium, Aspergillus
Foodborne Pathogens and Diseases
- Bacterial Infections
Examples: Salmonellosis (Salmonella), Listeriosis (Listeria monocytogenes)
Symptoms: Diarrhea, fever, abdominal cramps.
- Viral Infections
Examples: Norovirus, Hepatitis A
Symptoms: Vomiting, diarrhea, jaundice.
- Parasitic Infections
Examples: Giardiasis (Giardia lamblia), Trichinosis (Trichinella spiralis)
Symptoms: Diarrhea, muscle pain.
Control of Microorganisms in Food
- Preservation Methods
Thermal Processing: Pasteurization, sterilization.
Refrigeration and Freezing: Slows down microbial growth.
Drying: Reduces water activity.
Chemical Preservatives: Additives like sodium benzoate, nitrates.
- Hygiene and Sanitation
Good Manufacturing Practices (GMP): Standard procedures to ensure food safety.
Hazard Analysis Critical Control Point (HACCP): Systematic approach to identify and control hazards.
The distribution and control of microorganisms in food is essential for ensuring food safety and quality. Effective control measures can prevent foodborne illnesses and spoilage, ensuring consumer safety and extending shelf life.
