BIOS548_Week25_LectureA (2)

Overview of the Microbial World

• Course Name: BIOS5480 Microbiology

• Convenor: Prof. Alessia Buscaino (Reader in Fungal Epigenetics)

• Additional Lecturers: Dr. Gary Robinson, Dr. Mark Shepherd, Dr. Alex Moores

• Email for Prof. Buscaino: A.Buscaino@kent.ac.uk

• Contact Number: 01227 816624

Course Structure

• Course Organisation

• Interactive Learning and Feedback

• Microbiology Overview

Weekly Module Breakdown

• Weeks 25-29: Microbial Genome & Genetics

  • Lecturer: Dr. Alessia Buscaino

  • Topics: Genome Diversity, Environmental Adaptation, Microbial Genetics

• Week 30-34: Microbial Culturing and Growth

  • Lecturer: Dr. Gary Robinson

  • Topics: Biofilm, Specialised structures, Microbial Communication

• Weeks 35-36: Bacterial Respiration

  • Lecturer: Dr. Mark Shepherd

• Practical Sessions on course content led by Dr. Alex Moores

Assessment Breakdown

• Practical Work: 40% of total assessment

• Exams: 60% of total assessment

• Feedback Delivery Methods:

  • "Test yourself" Moodle Quiz: Immediate and Interactive

  • Moodle Forum for topic-specific feedback

  • Pre-Submission Practical Feedback

  • Turnitin for Personalized Feedback

Introduction to Microbiology

• Definition: The study of microorganisms, their diversity, evolution, and interactions.

• Importance:

  • Basic Biological Science: Understanding microbial life processes

  • Applied Biological Science: Utilizing this understanding for societal benefits

Evolution and Diversity of Microbial Cells

• Date of Earth Formation: 4.6 billion years ago

• Microbial Cell Appearance: Between 3.8 and 3.9 billion years ago (first life forms)

• Earth’s Early Atmosphere: Anoxic (lacking oxygen), only nitrogen and CO2 around for the first 2 billion years; only anaerobic microorganisms thrived.

Domains of Life

• Common Ancestor of Life

  • Three Domains:

    1. Bacteria

    2. Archaea

    3. Eukarya

Prokaryotic vs. Eukaryotic Cells

• Sizes and Structures:

  • Prokaryotes (Bacteria and Archaea): Simpler structures, no nucleus, no membrane-bound organelles.

  • Eukaryotes: More complex, possess a true nucleus and organelles (e.g., mitochondria, endoplasmic reticulum).

  • Relative Sizes: Prokaryotic cells are generally smaller than eukaryotic cells.

Impact of Microorganisms

• Microorganisms as Agents of Disease:

  • Pathogenic microbes can cause various diseases.

  • Opportunistic pathogens: Harmful only when host resistance is low.

  • Importance of understanding the pathogenic potential of different microbes.

Microorganisms and Modern Challenges

• Current Health Issues:

  • Infectious diseases still pose a significant risk, especially to immunocompromised individuals.

  • Continuous threat of pathogens, such as antibiotic-resistant strains.

Microbiology and Nutrition

• Role of microorganisms in agriculture: Nitrogen fixing is essential for plant growth.

• Example: Rhizobium bacteria help legumes absorb nitrogen from the atmosphere by converting it to useful forms.

• Microbial symbiosis in ruminant digestion, aiding the breakdown of fibrous materials.

Microbiome Research

• Diversity in human microbiome; each individual has a unique composition.

• Findings from the Human Microbiome Project indicate significant diversity within the gastrointestinal tract.

Agricultural Implications

• Pathogens like Fusarium have substantial negative impacts on crop production, creating challenges for food supply.

Food Production and Processing

• Microorganisms are essential in food industry processes: Fermentation (beer, yogurt), spoilage prevention, and flavor enhancement.

• Examples of useful microorganisms in food production: Lactobacillus, Saccharomyces.

Biotechnology Applications

• Genetic Engineering applications in Microbiology: Production of therapeutic products (e.g., insulin).

Conclusion and Revision Points

• Key Takeaways:

  • Diversity of microorganisms: both harmful and beneficial roles.

  • Differences between prokaryotic and eukaryotic cells must be understood for future applications.

  • Importance of microbiology in health, agriculture, and industry.