MICROBIOLOGY SCOPE AND HISTORIAL DEVELOPEMENT
@ Introduction :-
Study of micro-organism in specialized area of biology,
@ Micro-organism :-
Microscopic, acelluler prokaryotes ,which are present every where (in soil, water, Air etc) on earth having cell wall called cluster
@ Microbiology :-
Study of micro-organism under particular condition, having many area for work are follows
1. Microbiology in Pharmaceutical industries:-
For preparation of Antibiotics
2. In Research and development department :-
Amylase enzyme extracting which used in starch coating
3. Hospital :-
Different antigen used and most accepted method is pathology in which various sample treat to different agent to detect and cure the disease
4. Enzyme Product Production :-
Various enzyme used to produce various human desired product are as following
- Protease :-
Spot removing, wound cleaning, oxidizing agent
- Glucoamylase:-
Digestive, syrup used in pharmaceutical industries
5. Fermentation industry :-
Nutritious material obtain from various fermented food
Ex:-
- Streptococcus faecalis :-
Idli obtain from fermentation of rice
- Lactobacillus bulgaricus :-
Yoghurt obtain from substrate of milk
@ Discoveries :-
Robert hooke firstly observed some tiny particle under microscope in late 1665 ,he observed tiny boxes type of structure in T.S of oak tree and after he do certain type of work which are all he published in book "Micrographic"
- Anton Von leeuwenhook later on found some tiny micro-organism which he called "animalcules" in 1674
- Louis Pasteur was the first person who report micro-organism in 1848 ,he observed in four carbon compound tartaric acid form two different type of crystal, he separated those crystal which are extremely resistance structure called Endospore
- Robert Koch performed experiment with Anthrax (deadly blood disease causing agent) which cause disease in cattle and sheep, he isolate this from cattle and injected into mice, later on mice show disease symptoms, after than he isolated few rod shaped bacillus from mouse then culture with aqueous humor on eye and symptoms again appear after that he have 4 postulate
i) Suspected micro-organism most always found in diseased organism not in healthy individual
ii) micro-organism must be isolated in pure culture on nutrient medium
iii) Same disease must result when isolated micro-organism is inculates into healthy person
iv) same organism must be reisolated from experimentally infected host
- Beland H.Hartwell Tim Hunt and Paul nurse in 2001 discover key regulator of the cell cycle
- In 2003 Paul C. Lautebur and sir Peter Mansfield in magnetic resonance imaging
- In 2004 ,Richard Axel and Lind B.Buok odorant receptor and the organization of the olfactory system
- In 2006, ( Andrew Z Fire and Craig C mello) RNA interferance, Gene slicing by double standed RNA
@ Some Antibiotics and it's microbial sources
Antibiotics = microbial source
- Bacitracin= Bacillus lichenifrris
- Cephelosporin = Cephelosporium acremonium
- Chcloheximide = Streptomyces Venezuelae
- Cycloserine = Streptomyces orchidaceus
- Erythromycin = Streptomyces erythraeus
- Griseofulvin = Penicillium griseoialvum
- Kanamycin = Streptomyces kanamyceticus
- Lincomycin = Streptomyces linomyceticus
- Neomycin = Streptomyces fradiae
- Penicillin = Penicillium chrysogenum
- Polymyxin -B= Bacillus polymyea
- Streptomycin = Streptomyces griseus
- Telcoplanin = Actinoplanes teichomyceticus
- Tetracycline = Streptomyces rimosus
- Vancomycin = Streptomyces orientails
@ Some Enzyme with micro-organism and it's application
* Enzyme = micro-organism =application
A) Bacterial Enzyme
- Amylase = Bacillus= Starch coating, removal of stain, detergent
- Glucose Isomerase = Bacillus Streptomyces = Fructose syrup
- Penicillin amidase = Bacillus= Pharmaceutical
- Protease = Bacillus = Detergent, wound cleaning
B) Mold Enzyme
- α Amylose = Aspergillus= Baking (bread)
- Glucoamylase = Aspergillus Rhizopus= Syrup and glucose manufacture digestive aid
- Remmet = Mucor michei = cheese
- Pectinase = Aspergillus Sclerotinia = Drinking
- Protease =Aspergillus =Baking
- cellulose =Aspergillus trichoderma =liquid ,coffee concentration digestive aid
- α galactoside = Aspergillus Niger= Pharmaceutical
C) Yeast Enzyme :-
- Invertase = Saccharomyces = confectionary
- Lactose = Kluyveromyces = dairy
- Raffinase = Saccharamyces = Food
@ Some Fermented food from micro-organism
* Fermented food= Substrate = Micro-organism = country
- Idli= Rice and urad bean = leuconostoc mesenteroides streptococcus faecalis = India
- Ang kak Gari = Rice cassave = monascus purpures corynebacterium monihot, geotrichum gondidum = China, west Africa
- kefir = milk= lactobacillus and yeast= Russia
- Yoghurt = milk= Streptococcus thermophilus bactobacillus = world wide
- Cheese - milk-Penicillium raqueforti = world wide
@ Some applied Branches of microbiology
# Microbial ecology :-
Study of inter relationship between microbes and environment
# Microbial morphology :-
Study of detailed structure of micro-organism
# Microbial systematic :-
Classification, naming and identification of micro-organism and construction of the rhylogenetic true of life
# Microbial Physiology :-
Metabolism of microbes at the cellular and molecular level
# Microbial Bio-chemistry :-
Study and discovery of microbial enzyme and the chemical reaction carried out by them
# Molecular microbiology :-
Study of micro-organism and construction of phylogenetic tree based on rRNA
# Microbial genetic :-
Study of heredity and variation in varieties
# Molecular biology :-
Advances study of the genetic material and protein synthesis
Note :-
# Immunology :-
Immune system that protect against infection and attempt to understand the many phenomenon that are responses for both acquired and innate immunity. In addition to the study of antibody -antigen reaction
# Agricultural microbiology :-
Study of relationship of microbes and crops with an emphasis on control of plant disease and improvement of yield
# Food microbiology :-
Intraction of micro-organism and food in relation to food bioprocessing ,food spoilage, food borne disease and their prevention
# Dairy microbiology : -
Production and maintainance in quality control of Dairy products
# Industrial microbiology :-
Industrial uses of microbes in production of alcoholic beverage, vitamin, amino acid, enzyme , antibiotics and other drug
# Marine microbiology :-
Study of micro-organism and their activity concering human and animal health in fresh water and marine water
No comments:
Post a Comment