Download 2_Classification of Bacteria, Yeast and Mold

Classification of
Microorganisms
(Bacteria, Yeast and Mold)
Mochamad Nurcholis
[email protected]
OVERVIEW
• Monera
Classification
• Eubacteria
• Archaebacteria
• Fungi
Classification
• Yeast
• Mold
• Mushroom
Prokaryotes
Eukaryotes
Prokaryotes vs Eukaryotes
Classification of Bacteria
Classification of Yeast
Classification of Mold
Levels of Classification
• Domain (3) - Archaea, Bacteria & Eukarya
• Kingdom – 5
– Monera
– Plantae
– Protista
– Animalia
– Fungi
• Phylum or Division
• Class
• Order
• Family
• Genus
• Species
Classification based on Domain
Insert figure 1.15
Woese-Fox System
Perbedaan Sel Prokariota dan Eukariota
Prokaryotes vs Eukaryotes
Classification of Bacteria
Classification of Yeast
Classification of Mold
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
Bacteria Cell Structure
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•
Capsule & Slime Layer
Cell Wall
Cytoplasm & Membranes
Pili & Flagella
Plasmid
Ribosom
Nucleoid
Some bacteria produce
Endospore
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 (-)
Bacteria Shape
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Coccus
Bacillus
Spirilium
Vibrio
Spirochetes
Flagella
• Motility - movement
• Arrangement basis for
classification
– Monotrichous; 1 flagella
– Lophotrichous; tuft at one
end
– Amphitrichous; both ends
– Peritrichous; all around
bacteria
Reproduction
& Genetics Transfer
• Binary Fission
• Budding
• Fragmentation
• Conjugation
• Transformation
• Transduction
Binary Fission
CONJUGATION
Transduction
Endospore
Forming 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
Escherichia coli
Karakteristik :
Enterobacteriaceae
Gram (-)
Flagellated rod-shaped
Facultative anaerob
Oxidase (-)
Indole (+)
Citrate (-)
Ferments glucose
Producing acid & gas
Optimum 35-37oC
Enterobacteriaceae
Salmonellosis
Karakteristik
Salmonella
spp
Gram (-)
Facultative
anaerob
Rods shape
Staphylococcus
aureus
1
Present in skin & nasopharinx area of human & animal
2 Growth in danger zone temperature of food (5-60oC)
3 Optimal temp ; 18-40oC
4 Grow at lower Aw (<0,85)
5 Can utilize mannitol
6 Produce Staphylococcal enterotoxins (SEs)
7
Intoxication : vomit & diarrhea (without fever)
8
9
10
Intoxication : 4-12 h after consumption of food contaminated SEs
Level S. aureus > 106 CFU/g  sufficient to produce enough SEs toxin
Foods commonly associated with SEs : deli meats
(ham), deli salads (ham, chicken, potato, cream puff)
Archaea
• 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
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
2. Euryarchaeota
1. Some methanogens, produce CH4 from CO2
• Responsible for 80-90% atmospheric methane
• Ex. Lachnospira multiparus, Ruminococcus
albus
2. Some halophiles
• Pigment bacteriorhodopsin
Prokaryotes vs Eukaryotes
Classification of Bacteria
Classification of Yeast
Classification of Mold
Yeast / Khamir
Saccharomyces
• Unicellular fungi
• P 1-50 µm x L 1-10 µm
• Budding , Binary fission,
Budding Fission &
sporulasi
• Slime Capsule, heterotrof
Candida
Yeast Reproduction
True Yeast
• Sporogenous
• Ascomycetes
• Ex. Saccharomyces,
Schizosaccharomyces,
Zygosaccharomyces,
Pichia, Hansenula,
Debaryomyces,
hanseniaspora dan
Nadsonia
• Fungi imperfecti
• Asporogneous (Wild
yeast)
• Ex. Torulopsis
Candida,
Rhodotorula,
Brettanomyces,
Kloeckera dan
Trichosporon
False Yeast
Peranan Yeast
Wine
Bread
Beer
Prokaryotes vs Eukaryotes
Classification of Bacteria
Classification of Yeast
Classification of Mold
Mycology
• Myco  Mycota : jamur
• Logy  Logos : ilmu
• Fungi  jamur ( jamak )
• Fungus  jamur ( tunggal)
Karakteristik Mold
• Eukariota
• Multiseluler
• Memiliki hifa dan miselium (kumpulan
hifa)
• Non motil
• Non vascular
• Heterotrof
• Reproduksi seksual & aseksual
Reproduksi
• Spora (Seksual & Aseksual)
• Terbentuk :
– Hifa (fragmentasi)
– Di dalam sporangia
– Fruiting bodies (badan buah)
Penicillium hyphae
Pilobolus sporangia
Amanita fruiting body
Klasifikasi Fungi
Berdasarkan jenis spora 
Phylum :
a.
b.
c.
d.
Chytridiomycota
Ascomycota
Zygomycota
Basidiomycota
asci
basidia
zygosporangia
motile spores
Classification &
Phylogeny
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
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
Ascomycota
Life Cycle
Zygomycota
• Spora seksual :
zygospora
• Zygospora penggabungan
2 hifa serupa, mungkin dari
miselium yg sama / beda
• Contoh : Rhizopus, Aspergillus,
Mucor, dll.
Plasmogami
Sexual Cycle
Somatic Hyphae
Sexual zygsporangium
with one zygospore
Germination
Asexual sporangium
with spores inside
Asexual Cycle
Life Cycle of
Rhizopus sp.
Basidiomycota
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Multiselular fungi
Spora seksual : basidiospora
Terdapat dlm basidium
Basidiokarp (fruiting bodies)
Miselia  besar, membentuk
badan buah (fruiting bodies)
• Septate hyphae
Basidiomycota
fruiting bodies
mycelium
Basidiomycota
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Volvariella volvacea (j. merang)
Auricularia polytricha (j. kuping)
Agaricus bosporus (j. kancing)
Amanita phaloides (j. champignon)
Pleurotus ostreatus (j. tiram)
Boletus edulis
Amanita muscaria
Molds / Kapang
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Filamentous Fungi
Rapidly growth
Sexual & Asexual Spores
Ex. Rhizopus, Mucor,
Rhizopus pada Strawberry
Penicillium, Neurospora,
Saprolegnia, etc
 Food spoilage
 Food products
 Antibiotics, etc.
Noble Rot - Botrytis
Peranan Jamur
• 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
TUGAS INDIVIDU
• Buatlah tabel perbedaan antara prokariota
dan eukariota !
• Buatlah tabel perbedaan khamir, jamur,
bakteri
• Jelaskan perbedaan spora bakteri dengan
spora jamur !
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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