BIOS548_Week25_LectureA (1)
University of Kent Microbial World Overview
Page 1: Overview
Course: BIOS5480
Module Convenor: Prof. Alessia Buscaino
Focus: Microbiology
Page 2: Session Timetable
Course organisation
Interactive Learning and Feedback
Microbiology overview
Page 3: Module Team Contact Details
Prof. Alessia Buscaino
Position: Reader in Fungal Epigenetics
Email: A.Buscaino@kent.ac.uk
Office number: 01227 816624
Dr. Gary Robinson: Senior Lecturer in Microbial Technology
Dr. Mark Shepherd: Senior Lecturer in Microbial Biochemistry
Dr. Alex Moores: Lecturer in Microbiology
Page 4: Weekly Topics
Weeks 25-29: The Microbial Genome (Lecturer: Prof. Alessia Buscaino)
Genome Diversity and Environmental Adaptation
Microbial Genetics
Weeks 30-34: Microbial Culturing (Lecturer: Dr. Gary Robinson)
Growth, Biofilm, Specialised Structures, Microbial Communication
Weeks 35-36: Bacterial Respiration (Lecturer: Dr. Mark Shepherd)
Week 35 Practical (Dr. Alex Moores)
Page 5: Assessment Structure
Practical: 40%
Exams: 60%
Feedback delivery methods:
"Test yourself" Moodle Quiz
Interactive Moodle Forum
Pre-Submission Practical Feedback
Turnitin for personalized 1:1 feedback
Practical Post-Submission Feedback
Page 6: Moodle Navigation (Week 25)
Lecture Notes Summary:
Week 25 Lecture A
Week 25 Lecture B
Test yourself sections for various topics
Page 7: Introduction to Microbiology
Definition: Study of microorganisms and their functionalities
Two Themes:
Understanding the microbial world
Application for human and environmental benefit
Historical context:
Earth age: 4.6 billion years; Microbial cells appeared 3.8-3.9 billion years ago.
Early atmosphere was anoxic, supporting only anaerobic microorganisms.
Page 9: Purpose of Microbiology
Goals:
Understand the microbial world
Apply knowledge for humanity's benefit
Page 10: Evolution of Microbial Cells
Earth history: 4.6 billion years
Anoxic conditions(only N and CO2 were present)for the first 2 billion years
Recent emergence of complex life forms (animals and plants) 500 million years ago.
3.8/3.9 bill years ago microbial cells
500 million years ago-animal and plants
Page 11: Three Domains of Life
Classification based on common ancestor:
Domain Bacteria
Domain Archaea
Domain Eukarya
Page 12: Comparative Cell Structures
Prokaryotic vs. Eukaryotic cell structures
Size differences are substantial, with prokaryotic cells generally smaller.
Page 13: Cell Composition Differences
Prokaryotes:
Nucleoid, no nucleus, simpler structure.
Cytoplasmic membrane and cell wall present.
Eukaryotes:
Membrane-bound organelles like nucleus and mitochondrion present.
Page 16: Impact of Microorganisms on Humans
Areas of impact:
Agents of disease
Agriculture, nutrition, food security, and environmental roles
Page 17: Pathogenic Microorganisms
Only a minority are pathogenic.
Pathogens: Harmful microorganisms
Opportunistic pathogens: Harm only in immunocompromised hosts.
Pathogenicity: Ability to cause disease.
Page 18: Control of Infectious Diseases
Historical and modern disease control methods:
The leading cause of deaths :1900 and today
1900: Infectious diseases such as pneumonia and tuberculosis were the leading causes of death.
Today: Chronic diseases like heart disease and cancer dominate mortality statistics.
Improved sanitation, vaccines, and antimicrobial agents.
Page 19: Threats from Infectious Diseases
Immunocompromised individuals are at higher risk. as they don’t have the ability to respond normally to an infection due to impaired or weakened immune system( examples cancer and HIV patients)
Zoonotic diseases can be transmitted to humans.
Page 20: Staphylococcus aureus
Opportunistic bacterial pathogen; normal flora in humans.
Causes skin infections and can lead to serious illnesses.
Antibiotic resistance (e.g., MRSA) is a growing concern.
20%-30% Of the human pop are long term carriers
one of the five most common causes of hospital-acquired infections
can cause a range of illnes from minor skin infections to life threatening disease
Page 21: Candida albicans
Common opportunistic fungal pathogen; part of normal flora.
Can cause a range of infections, significant annual mortality rate.
>400000 deaths/year.
Page 23: Nitrogen Fixation in Agriculture
Nitrogen is critical for plant growth (its a component of chlorophyll, amino acids ,ATP and nucleic acids) but unusable in its atmospheric form.
Rhizobium bacteria fix nitrogen in plant root nodules for plant use.
Page 25: Microorganisms in Ruminants
Digestive systems of ruminant animals rely on diverse microorganisms to break down cellulose.
Page 27: Human Microbiome Project Findings
Microbiome diversity across individuals; most diverse in the gastrointestinal tract.
Page 30: Agricultural Threats from Microorganisms
Fusarium species threaten onion production.
onion is an important hoticultural crop.
anulally:£9,500M(in the uk value of onion production £110yearmillion annually, making it a significant contributor to the agricultural economy.
Fungi poses a threat as it can form long lived structures in the soil for years
Page 31: Food Spoilage and Microorganisms
Microbial spoilage affects various food types, affecting quality and safety.
Page 33: Beneficial Uses of Microorganisms in Food Production
Microorganisms in fermentation processes for dairy, bread, and beverages.
Page 34: Microorganisms in Biotechnology
Example: Insulin production via recombinant DNA and transgenic bacteria.
Microorganisms to generate commercially valuable product relies on genetic Engineering
Page 35: Key Takeaways
Microorganisms are diverse and can be harmful or beneficial.
Importance of understanding both prokaryotic and eukaryotic cells.