Download Chapter 26

PowerPoint® Lecture Slides for
MICROBIOLOGY
ROBERT W. BAUMAN
Chapter 26
Applied and Environmental
Microbiology
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Environmental Microbiology
• Environmental microbiology
• Where microorganisms are found in nature
• What they do there
• How their activities affect other organisms
• Metabolic Diversity - microbes live a variety
of habitats because of their abilities:
• To use a variety of carbon & energy sources
• To grow under different physical conditions
• Extremophiles live in extreme
• pH, temperature, & salinity
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Mycorrhizae
• Fungi living in close association with plant roots
• Extend surface area of roots
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.1
Commercial Uses of Mycorrhizae
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.2
Environmental Microbiology
• Biogeochemical Cycles
• Recycling (oxidation and reduction) of chemical
elements
• Carbon
• Nitrogen
• Sulfur
• Phosphorus
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
The Carbon Cycle
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.3
The Nitrogen Cycle
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.4
Nitrogen Cycle
Proteins and waste products
Microbial ammonification
Amino acids (–NH2)
Ammonium ion (NH4
Nitrite ion (NO2
-)
Nitrate ion (NO3
N2
-)
Nitrogen - fixation
Microbial decomposition
+)
Nitrosomonas
Nitrobacter
Pseudmonas
Ammonia (NH3)
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Ammonia (NH3)
Nitrite ion (NO2- )
Nitrate ion (NO3- )
N2
Amino acids
Formation of a Root Nodule
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.5
The Sulfur Cycle
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.7
The Phosphorous Cycle
Thiobacillus
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Decomposition by Microbes
• Bioremediation
• Use of microbes to
detoxify or degrade
pollutants
• Bioaugmentation
• Addition of specific
microbes to achieve
bioremediation
• Composting
• Arranging organic waste
to promote microbial
degradation
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.9
Decomposition by Microbes
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.10
Aquatic Microbiology
• Study of the microorganisms living in freshwater and
marine environments
• Water ecosystems - fewer microbes than soil why?
• Areas of Study
• Ecosystems – marine, freshwater & specialized
• Biofilms
• Symbiosis
• Water pollution
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Freshwater Zonation
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.12
Biofilms
In nature, bacteria live in communities
communicate (quorum sensing)
coordinate activity
nutrient release & sharing
shelter from harmful factors
transfer of genetic information
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.11
Bioluminescence
FMNH2
Luciferase
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
FMN + photon
Figure 27.13
Algal Blooms
• Pollutants
(nutrients) may
cause algal
blooms.
Red Tide
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.15
Soil Microbiology
• Factors that affect Microbial Abundance in soils:
• Water
• Oxygen
• Acidity
• Temperature
• Available Nutrients
• Soil Borne Diseases in Humans and Plants
• Ex. Bacillus anthracis
• Ex. Histoplasma capsulatum
• Ex. Hantavirus
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Applied Microbiology
• Applied microbiology
• The commercial use of microorganisms (metabolic
processes useful to humans)
• Food microbiology - the use of microorganisms in
food production and the prevention of food-related
illnesses
• Industrial microbiology - the application of
microbes to industrial manufacturing processes and
the solution of environmental, health, and
agricultural problems
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Food Microbiology
• Microorganisms are involved in producing many foods
and beverages
• Characteristic flavors
• aromas,
• consistencies
• Are the result of the process of _______________?
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Roles of Microorganisms in Food Production
• Fermentation also acts as a:
• preservative (destroys many pathogenic microbes and
toxins)
• Can add nutritional value
• vitamins and other nutrients
• Fermentation (in food microbiology) = desirable
changes that occur to a food or beverage as a result of
microbial growth
• Spoilage = denotes any unwanted change to a food
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Some Fermented Foods and the Microorganisms
Used in Their Production
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Table 26.1
Cheese
• often rely on use of a
starter culture
• Curd: solid casein
from lactic acid
bacteria and rennin
• Whey: liquid separated
from curd
• Hard cheeses produced
by lactic acid bacteria
• Semisoft cheeses
ripened by Penicillium
on surface
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 28.8a
Products of Alcoholic Fermentation
• Alcoholic fermentation
• microorganisms convert simple sugars (glucose) into
alcohol (ethanol) and carbon dioxide (CO2)
• Specific starter cultures- used in the large-scale alcohol
fermentation
• Various alcoholic products can be made through
fermentation
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Yeast Fermentations
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Table 28.4
Making Red Wine
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 28.9
Microbial Metabolism
Sugar
Saccharomyces cerevisiae
Malic acid
Ethyl alcohol
Lactic acid bacteria
Ethyl alcohol + CO2
Lactic acid
Acetobacter or Gluconobacter
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Acetic acid
Fermentation Technology
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 28.10
Beer and ale are fermented starch
Malting: Germinating barley converts starch to maltose & glucose
Yeast ferment sugars to ethyl alcohol + CO2
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 26.3
Foods are preserved by:
• Drying
• Osmotic pressure (salt or sugar)
• Fermentation
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Industrial Food Canning
Commercial Sterilization to Destroy
C. botulinum Endospores
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 28.1
Food Preservation
• Presterilized packages are
aseptically filled (Aseptic
packaging)
• Gamma radiation - kills
bacteria, insects, and
parasitic worms
• High-energy electrons
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 28.4
Ionizing Radiation
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Table 28.2
Most Common Agents of Food-Borne Illnesses
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Table 26.3
Industrial Microbiology
• Industrial microbiology
• Microbes in fermentation
• Microbes in the production of several industrial
products
• Amino acids, Citric Acid, Enzymes, Vitamins,
Antibiotics, Steroids, etc.
• Treatment of water and wastewaters
• Disposal and cleanup of biological wastes
• Treatment of mine drainage
• Vaccine production
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
1. Main industrial products of microorganisms
• A. Enzymes
• Ex. Amylase-used as spot remover
• Ex. Proteases-used as glues, meat tenderizers and spot removers
• B. Food Additives and Supplements
• Ex. Color, nutritional supplements and sweeteners
• C. Alternative Fuels
• Bioconversion
• Fermented corn
• Methane gas
• D. Pharmaceuticals
• Antimicrobials
• Hormones
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Selected Industrial Products Produced by
Microorganisms
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Table 26.4
Water and Wastewater Treatment
• Clean water is vital for people and their activities
• Treatment is designed to prevent human illness
• Potable water is water considered safe to drink
• Does not imply the water is devoid of all
microorganisms and chemicals
• The presence of coliforms in water indicates
_________________?
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Water Treatment Stages
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 26.8b
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 26.8a
Water Quality Testing
•E. coli is a good indicator organism
•Consistently found in human waste
•Survives in water as long as most
pathogens
•Easily detected by simple tests
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 26.9a
Multiple-Tube Method
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 6.18a
Multiple-Tube Method
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 6.18b
MUG Test
• ONPG causes E. coli to make -galactosidase
• MUG
- galactosidase
fluorescent compound
- glucuronidase
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.16
Municipal Sewage Treatment
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.19
Activated Sludge
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings
Figure 27.20a,b
Biological Warfare and Bioterrorism
• Assessing Microorganisms as Potential Agents of Warfare
• 1. Public health impact
• 2. Delivery potential
• 3. Public perception
• 4. Public health preparedness
• Known Microbial Threats
• Human Pathogens: smallpox
• Animal Pathogens: foot and mouth virus
• Plant Pathogens: fungi
Type of
Coxsackievirus
Copyright © 2004 Pearson Education, Inc. publishing as Benjamin Cummings