Classification of Microorganisms

(Bacteria, Yeast and Mold)

Mochamad NurcholisCholis_federer@yahoo.co.id

•Monera Classification

•Eubacteria•Archaebacteria

Prokaryotes

•Fungi Classification

•Yeast•Mold•Mushroom

Eukaryotes

OVERVIEW

Prokaryotes vs Eukaryotes

Classification of Bacteria

Classification of Mold

Classification of Yeast

• Domain (3) - Archaea, Bacteria & Eukarya• Kingdom – 5

– Monera– Plantae– Protista– Animalia– Fungi

• Phylum or Division• Class • Order• Family• Genus• Species

Levels of Classification

Insert figure 1.15Woese-Fox System

Classification based on Domain

Perbedaan Sel Prokariota dan Eukariota

Prokaryotes vs Eukaryotes

Classification of Bacteria

Classification of Mold

Classification of Yeast

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

• Motility - movement

• Arrangement basis for classification

–Monotrichous; 1 flagella

–Lophotrichous; tuft at one end

–Amphitrichous; both ends

–Peritrichous; all around bacteria

Flagella

Reproduction & Genetics Transfer

• Binary Fission

• Budding

• Fragmentation

• Conjugation

• Transformation

• Transduction

Binary Fission

CONJUGATION

Transduction

EndosporeForming 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 anaerobOxidase (-)Indole (+)Citrate (-)

Ferments glucoseProducing acid & gas

Optimum 35-37oC

Enterobacteriaceae

Facultative anaerob

Rods shapeGram (-)

Salmonellosis Karakteristik

Salmonella spp

Staphylococcus aureus

Present in skin & nasopharinx area of human & animal

Growth in danger zone temperature of food (5-60oC)

Optimal temp ; 18-40oCGrow at lower Aw (<0,85)

Can utilize mannitol

Produce Staphylococcal enterotoxins (SEs)

Intoxication : vomit & diarrhea (without fever)

Intoxication : 4-12 h after consumption of food contaminated SEs

Level S. aureus > 106 CFU/g sufficient to produce enough SEs toxin

1

23

4

567

8

910

Foods commonly associated with SEs : deli meats (ham), deli salads (ham, chicken, potato, cream puff)

• 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

Archaea

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

1. Some methanogens, produce CH4 from CO2

• Responsible for 80-90% atmospheric methane

• Ex. Lachnospira multiparus, Ruminococcus albus

2. Some halophiles

• Pigment bacteriorhodopsin

2. Euryarchaeota

Prokaryotes vs Eukaryotes

Classification of Bacteria

Classification of Mold

Classification of Yeast

Yeast / Khamir

• Unicellular fungi• P 1-50 µm x L 1-10 µm • Budding , Binary fission,

Budding Fission & sporulasi

• Slime Capsule, heterotrofCandida

Saccharomyces

Yeast Reproduction

True Yeast

• Sporogenous

• Ascomycetes

• Ex. Saccharomyces, Schizosaccharomyces, Zygosaccharomyces, Pichia, Hansenula, Debaryomyces, hanseniaspora danNadsonia

False Yeast

• Fungi imperfecti

• Asporogneous (Wild

yeast)

• Ex. Torulopsis

Candida,

Rhodotorula,

Brettanomyces,

Kloeckera dan

Trichosporon

Wine Bread Beer

Peranan Yeast

Prokaryotes vs Eukaryotes

Classification of Bacteria

Classification of Mold

Classification of Yeast

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)

Amanita fruiting body

Pilobolus sporangia

Penicillium hyphae

Klasifikasi Fungi

Berdasarkan jenis sporaPhylum :

a. Chytridiomycotab. Ascomycotac. Zygomycotad. Basidiomycota

motile spores

zygosporangiabasidia

asci

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.

Asexual sporangium

with spores inside

Sexual zygsporangium

with one zygospore

Life Cycle of

Rhizopus sp.

Germination

Asexual Cycle

Sexual CyclePlasmogami

Somatic Hyphae

Basidiomycota

• Multiselular fungi

• Spora seksual : basidiospora

• Terdapat dlm basidium

• Basidiokarp (fruiting bodies)

• Miselia besar, membentukbadan buah (fruiting bodies)

• Septate hyphae

fruiting bodies

mycelium

Basidiomycota

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

Food spoilageFood productsAntibiotics, etc.

Noble Rot - Botrytis

Rhizopus pada Strawberry

• 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

Peranan Jamur

• Buatlah tabel perbedaan antara prokariota dan eukariota !

• Buatlah tabel perbedaan khamir, jamur, bakteri

• Jelaskan perbedaan spora bakteri dengan spora jamur !

TUGAS INDIVIDU

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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