classification of microorganisms (bacteria, yeast and mold) · classification of microorganisms...
TRANSCRIPT
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•Monera Classification
•Eubacteria•Archaebacteria
Prokaryotes
•Fungi Classification
•Yeast•Mold•Mushroom
Eukaryotes
OVERVIEW
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Prokaryotes vs Eukaryotes
Classification of Bacteria
Classification of Mold
Classification of Yeast
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• Domain (3) - Archaea, Bacteria & Eukarya• Kingdom – 5
– Monera– Plantae– Protista– Animalia– Fungi
• Phylum or Division• Class • Order• Family• Genus• Species
Levels of Classification
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Insert figure 1.15Woese-Fox System
Classification based on Domain
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Perbedaan Sel Prokariota dan Eukariota
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Prokaryotes vs Eukaryotes
Classification of Bacteria
Classification of Mold
Classification of Yeast
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Bacteria• Prokaryotes unicellular
organism
• 0.5 -1 µm x 2–5 µm
• One molecule DNA without membrane (nucleolid)
• Ribosome contain only one type RNA polymerase
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Bacteria Cell Structure
• Capsule & Slime Layer
• Cell Wall
• Cytoplasm & Membranes
• Pili & Flagella
• Plasmid
• Ribosom
• Nucleoid
• Some bacteria produce Endospore
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Bacteria Classification
Classified based on :
• Energy metabolism : autotrophic & heterotrophic
• Endospore forming
• Oxygen needed : aerobic & anaerobic
• Motility flagella
• Shape coccus, bacillus, spirals, vibrio
• Gram Staining Gram (+) and Gram (-)
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Bacteria Shape
• Coccus
• Bacillus
• Spirilium
• Vibrio
• Spirochetes
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• Motility - movement
• Arrangement basis for classification
–Monotrichous; 1 flagella
–Lophotrichous; tuft at one end
–Amphitrichous; both ends
–Peritrichous; all around bacteria
Flagella
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Reproduction & Genetics Transfer
• Binary Fission
• Budding
• Fragmentation
• Conjugation
• Transformation
• Transduction
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Binary Fission
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CONJUGATION
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Transduction
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EndosporeForming Bacteria
• Resistant structure
– Heat, irradiation, cold
– Boiling >1 hr still viable
• Takes time and energy to make spores
• Location important in classification
– Central, Sub terminal, Terminal
• Bacillus stearothermophilus -spores
– Used for quality control of heat sterilization equipment
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Escherichia coli
Karakteristik :Enterobacteriaceae
Gram (-)Flagellated rod-shaped
Facultative anaerobOxidase (-)Indole (+)Citrate (-)
Ferments glucoseProducing acid & gas
Optimum 35-37oC
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Enterobacteriaceae
Facultative anaerob
Rods shapeGram (-)
Salmonellosis Karakteristik
Salmonella spp
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Staphylococcus aureus
Present in skin & nasopharinx area of human & animal
Growth in danger zone temperature of food (5-60oC)
Optimal temp ; 18-40oCGrow at lower Aw (<0,85)
Can utilize mannitol
Produce Staphylococcal enterotoxins (SEs)
Intoxication : vomit & diarrhea (without fever)
Intoxication : 4-12 h after consumption of food contaminated SEs
Level S. aureus > 106 CFU/g sufficient to produce enough SEs toxin
1
23
4
567
8
910
Foods commonly associated with SEs : deli meats (ham), deli salads (ham, chicken, potato, cream puff)
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• Cell wall not have peptidoglycan
• Most live in extreme environments : temperature, pH, oxygen concentration or salinity
• Ribosome contain some type RNA polymerase
• Have distinctive lipids in their membranes
• 2 group : Crenarchaeota & Euryarchaeota
Archaea
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1. Crenarchaeota
• Most are acidophil and thermopiles
• H2S as source of energy
• Life in hot sulfur springs, die of cold at 131°C ex. Sulfolobus
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1. Some methanogens, produce CH4 from CO2
• Responsible for 80-90% atmospheric methane
• Ex. Lachnospira multiparus, Ruminococcus albus
2. Some halophiles
• Pigment bacteriorhodopsin
2. Euryarchaeota
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Prokaryotes vs Eukaryotes
Classification of Bacteria
Classification of Mold
Classification of Yeast
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Yeast / Khamir
• Unicellular fungi• P 1-50 µm x L 1-10 µm • Budding , Binary fission,
Budding Fission & sporulasi
• Slime Capsule, heterotrofCandida
Saccharomyces
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Yeast Reproduction
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True Yeast
• Sporogenous
• Ascomycetes
• Ex. Saccharomyces, Schizosaccharomyces, Zygosaccharomyces, Pichia, Hansenula, Debaryomyces, hanseniaspora danNadsonia
False Yeast
• Fungi imperfecti
• Asporogneous (Wild
yeast)
• Ex. Torulopsis
Candida,
Rhodotorula,
Brettanomyces,
Kloeckera dan
Trichosporon
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Wine Bread Beer
Peranan Yeast
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Prokaryotes vs Eukaryotes
Classification of Bacteria
Classification of Mold
Classification of Yeast
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Mycology• Myco Mycota : jamur
• Logy Logos : ilmu
• Fungi jamur ( jamak )
• Fungus jamur ( tunggal)
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Karakteristik Mold• Eukariota
• Multiseluler
• Memiliki hifa dan miselium (kumpulan hifa)
• Non motil
• Non vascular
• Heterotrof
• Reproduksi seksual & aseksual
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Reproduksi
• Spora (Seksual & Aseksual)• Terbentuk :
– Hifa (fragmentasi)– Di dalam sporangia– Fruiting bodies (badan buah)
Amanita fruiting body
Pilobolus sporangia
Penicillium hyphae
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Klasifikasi Fungi
Berdasarkan jenis sporaPhylum :
a. Chytridiomycotab. Ascomycotac. Zygomycotad. Basidiomycota
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motile spores
zygosporangiabasidia
asci
Classification &
Phylogeny
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Chytridiomycota – “chytrids”
• Simple fungi
• Produce motile spores
• Mostly saprobes and parasites in aquatic habitats
• Could just as well be Protists
• Ex. Chytridium
Chytridium growing on spores
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Ascomycota
• Non septat hyphae• Spora seksual : askospora• Kotak spora : ascus
(jamak : asci)• Penyatuan seksual dalam
askus• Bentuk askospora
bermacam-macam• Contoh : Saccharomyces,
Neurospora, Monascus, Penicillium dll
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Ascomycota
Life Cycle
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Zygomycota
• Spora seksual : zygospora
• Zygospora penggabungan 2 hifa serupa, mungkin dari miselium yg sama / beda
• Contoh : Rhizopus, Aspergillus, Mucor, dll.
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Asexual sporangium
with spores inside
Sexual zygsporangium
with one zygospore
Life Cycle of
Rhizopus sp.
Germination
Asexual Cycle
Sexual CyclePlasmogami
Somatic Hyphae
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Basidiomycota
• Multiselular fungi
• Spora seksual : basidiospora
• Terdapat dlm basidium
• Basidiokarp (fruiting bodies)
• Miselia besar, membentukbadan buah (fruiting bodies)
• Septate hyphae
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fruiting bodies
mycelium
Basidiomycota
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Basidiomycota
• Volvariella volvacea (j. merang)• Auricularia polytricha (j. kuping)• Agaricus bosporus (j. kancing)• Amanita phaloides (j. champignon)• Pleurotus ostreatus (j. tiram)• Boletus edulis • Amanita muscaria
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Molds / Kapang
• Filamentous Fungi• Rapidly growth• Sexual & Asexual Spores• Ex. Rhizopus, Mucor,
Penicillium, Neurospora, Saprolegnia, etc
Food spoilageFood productsAntibiotics, etc.
Noble Rot - Botrytis
Rhizopus pada Strawberry
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• Dekomposer (Saprofit)
• Agen pembusuk makanan (Food spoilage), penghasil toksin (mikotoksin : aflatoksin)
• Food Industry : produk fermentasi (tempe, keju, kecap, oncom, tauco, keju, tape, asam organik)
• Jamur Konsumsi kebanyakan Basidiomycota
• Penghasil enzim (amilase)
• Antibiotic : Pennicillium pennicillin
• Penyebab penyakit infeksi
Peranan Jamur
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• Buatlah tabel perbedaan antara prokariota dan eukariota !
• Buatlah tabel perbedaan khamir, jamur, bakteri
• Jelaskan perbedaan spora bakteri dengan spora jamur !
TUGAS INDIVIDU
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REFERENCES• Talaro KP. 2012. Foundation in Microbiology
6th Edition. The McGraw Hill Companies.
• Ray B. 1996. Fundamental Food Microbiology. CRC Press. Boca Raton.
• Pelczar and Chan. 1988. Elements of Microbiology. McGraw Hill Book Company.
• Tortora et al. • Scientific articles from internet/website
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