Classification of Microorganisms (Bacteria, Yeast and Mold) Mochamad Nurcholis

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



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 35-37oC

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



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



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 • • • • •

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,

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

Te Ri Ma Ka Sih

Classification of Microorganisms (Bacteria, Yeast and Mold) Mochamad Nurcholis

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