Classification of Microorganisms (Bacteria, Yeast and Mold) Mochamad Nurcholis Cholis_federer@yahoo.co.id
OVERVIEW Monera Classification Eubacteria Archaebacteria Prokaryotes Fungi Classification Yeast Mold Mushroom 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 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 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 35-37 o C
Enterobacteriaceae Salmonellosis Karakteristik Salmonella spp Facultative anaerob Gram (-) Rods shape
Staphylococcus aureus 1 Present in skin & nasopharinx area of human & animal 2 Growth in danger zone temperature of food (5-60 o C) 3 Optimal temp ; 18-40 o C 4 Grow at lower Aw (<0,85) 5 Can utilize mannitol 6 Produce Staphylococcal enterotoxins (SEs) 7 Intoxication : vomit & diarrhea (without fever) 8 Intoxication : 4-12 h after consumption of food contaminated SEs 9 10 Foods commonly associated with SEs : deli meats (ham), deli salads (ham, chicken, potato, cream puff) Level S. aureus > 10 6 CFU/g sufficient to produce enough SEs toxin
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 H 2 S as source of energy Life in hot sulfur springs, die of cold at 131 C ex. Sulfolobus
2. Euryarchaeota 1. Some methanogens, produce CH 4 from CO 2 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 Candida Unicellular fungi P 1-50 µm x L 1-10 µm Budding, Binary fission, Budding Fission & sporulasi Slime Capsule, heterotrof
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)
Eukariota Multiseluler Karakteristik Mold 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. Chytridiomycota b. Ascomycota c. Zygomycota d. Basidiomycota
zygosporangia asci basidia 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
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
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 Asexual sporangium with spores inside Germination Asexual Cycle Life Cycle of Rhizopus sp.
Basidiomycota 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 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 Filamentous Fungi Rapidly growth Sexual & Asexual Spores Ex. Rhizopus, Mucor, Penicillium, Neurospora, Saprolegnia, etc Rhizopus pada Strawberry 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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