1. Micro-organisms CA

2. Micro-organisms include…..
Viruses
Fungi
Bacteria

3. Bacteria Cytoplasm A single chromosome. (that is not inside a nucleus)
All bacteria are single-celled microbes. They all have the following parts:
Cytoplasm
A single chromosome. (that is not inside a nucleus)
A cell membrane
A Flagellum (for movement)
A cell wall
A Slime Capsule (for protection against viruses)
They may also have:

4. Fungi Or unicellular (the yeasts)
Fungi may be multicellular (the moulds)

5. Moulds
The reproductive structure is the Sporangium. It holds the spores.
Moulds are made up of a network of threads. Each thread is called a Hypha.
All the hyphae together are called the Mycelium

6. Mushrooms and toadstools are just the reproductive structures (sporangia) of a mould fungus. The main mycelium of hyphae is hidden underground.
Each mushroom contains millions of tiny spores. Spores are like seeds except that the don’t have any internal food store. So they have to start growing as soon as they land.

7. The Chromosomes are in a proper Nucleus
Yeast
Cytoplasm
The Chromosomes are in a proper Nucleus
Cell wall
Cell membrane

8. Viruses They have no nucleus, cytoplasm, cell membrane, or cell wall!
Viruses are very simple structures.
They consist of just:
A protein coat
A few genes

9. Alive or not? Movement Feeding Respiration Growth Sensitivity
Excretion
Reproduction
Bacteria and fungi perform all of the seven characteristics of life – so they are living organisms.
Viruses do not perform any of the characteristics of life - so they cannot be classed as living organisms.

10. Culturing Micro-organisms
Adding the microbes to the agar is called inoculation.
Bacteria and Fungi can be grown on a petri dish containing agar jelly.
It is critical to avoid contamination with the wrong microbes.
Agar jelly contain the nutrients required by the microbes to grow.
After incubation at the correct temperature the individual microbes have grown into colonies.

11. Life Processes of Micro-organisms.
Nutrition
Bacteria and fungi both secrete enzymes onto their food.
The enzymes digest (break down) the food into simpler particles which the microbe then absorbs into its cell or cells.
Because the digestion takes place outside the microbe itself it is called extracellular digestion.

12. Moulds secrete their enzymes from the tips of their hyphae
Moulds secrete their enzymes from the tips of their hyphae. They then absorb the products and use them to provide the energy for the hyphae to grow onto the next bit of food.

13. Respiration Respiration is the release of energy from food.
It is a chemical reaction that takes place in all living cells.
Respiration that uses oxygen is called Aerobic respiration.
Respiration that doesn’t use oxygen is called Anaerobic respiration.
Bacteria and Fungi respire, viruses do not.

14. Aerobic Respiration The formula is:
Glucose + oxygen  carbon dioxide + water + Energy
Aerobic respiration is the most efficient way of getting energy out of food.
It doesn’t change much between animals, plants or microbes.
Microbes that live in the air are generally aerobic.

15. Anaerobic Respiration
Anaerobic respiration doesn’t produce as much energy as aerobic respiration and changes a lot between different organisms.
Bacteria.
One of the most famous bacteria that uses anaerobic respiration is the one that produces yoghurt.
Glucose  lactic acid + CO2
Many pathogens are anaerobes.
Yeast
Yeast can respire anaerobically.
Glucose  alcohol + CO2
This is important in baking and brewing. It is commonly called Fermentation

16. Brewing (Fermentation)
The air-trap allows the CO2 to escape, but prevents oxygen from entering. (In other words, it keeps the yeast respiring anaerobically.)
The CO2 bubbles up to the top
Eventually the alcohol produced will kill the yeast and the fermentation will stop. This happens at about 12% for wine yeast.
The yeast respires the sugar solution anaerobically, producing alcohol and CO2

17. Baking
To bake bread the yeast is mixed with flour and sugar to make a dough.
The yeast respires the sugar and the CO2 given off makes the dough rise.
Any alcohol made inside the dough by anaerobic respiration evaporates off when the bread is baked.

18. Growth and Reproduction.
1. Bacteria
As they feed bacteria cells grow.
When they are fully grown the bacteria simply split in two to make two new bacteria.
This simple form of reproduction is called Binary Fission.

19. 2. Yeast. Like bacteria, yeast cells grow as they feed.
Unlike bacteria, they do not split in half though.
Instead they grow new yeast cells from their tips.
This is called Budding.

20. 3. Moulds
As moulds grow their mycelium of hyphae spread over the food.
They send up vertical shoots called sporangia for reproduction.
Each sporangium is packed with thousands of tiny spores.
On larger moulds it is the sporangia that we pick and call mushrooms!

21. 4. Virus Replication
Viruses do not grow or reproduce – they replicate.
That is, they take over other cells and force them to make new viruses. This is called the Lytic Cycle.
1. A virus attaches to a host cell.
2. It injects its genes.
4. The host cell then bursts, releasing the new viruses.
3. The genes force the host cell to make new viruses.

22. Excretion
Bacteria and fungi produce waste products. This is called excretion.
These waste products can be helpful or harmful.
Helpful waste products.
yoghurt (bacteria)
vinegar (bacteria)
alcohol (yeast)
antibiotics (moulds)
Harmful waste products
food spoilage (i.e bad taste) – mostly from bacteria.
toxins from pathogens (bacteria).

23. Factors affecting microbes.
To grow their best microbes need:
the correct temperature.
moisture
the correct pH
the correct nutrients
aerobic microbes also need a supply of oxygen.
Changing any of these will slow down or stop the microbes that cause decay.

24. Cold Temperatures
Cold temperatures (about 4oC) slow down the rate at which microbes grow and reproduce so food will last for several days.
Freezing food stops them reproducing, but it doesn’t completely stop their respiration – so toxins can still build up.

25. Cold Temperatures (b)
This baby mammoth and frozen person remained trapped in ice for thousands of years without decaying.

26. High Temperatures Cooking destroys microbes.
Pasteurised milk has been heated to 60oC. This doesn’t change the taste of the milk, but it does kill most of the microbes in it.
Food in cans remains edible for years as the heat used in their manufacture kills all the microbes inside

27. Moisture Microbes cannot move without water
Dried food and sugary food have both had all their moisture removed so they last a long time.

28. Without moisture organisms can be preserved for thousands of years.
Moisture (b)
Without moisture organisms can be preserved for thousands of years.

29. PH
Pickling makes conditions too acid for microbes, particularly bacteria, to survive in.

30. Without oxygen, vacuum-packed food will last indefinitely.
Coal was formed when trees fell into anaerobic peat marshes

31. Saprophytes. A saprophyte is an organism that feeds on dead material.
All fungi and many bacteria are saprophytes.
In nature they are critically important for recycling nutrients.

32. Microbes are essential at this stage – recycling dead and decaying material

33. The nitrogen cycle is complicated – but again, microbes play an essential role in the recycling stage of it.

34. Man uses these saprophytes for his own recycling….
The bacteria in a sewage works feed on the sewage and respire it, leaving just CO2 and water afterwards.

35. In the wrong place, however, these same saprophytes can be a menace!

36. Pathogens Pathogens are microbes that cause disease.
Viruses are always pathogens
As are many bacteria

37. Pathogens can cause damage in two ways:
By destroying your own cells.
By releasing poisons, called toxins, into your blood.

38. Remember: There are plant pathogens too:
In the late 1800s, potato blight caused over 1 million Irish to starve. Another 2 million were forced to emigrate
Black spot is a pathogen of many crop and garden plants.

39. Preventing Infection by Microbes.
Keep infection away from uninfected people – if you’re ill, stay home!
Use good, basic hygiene – wash your hands before you prepare food, cover your mouth when sneezing or coughing etc.
Prevent cross-contamination – don’t keep cooked food and fresh food together in your fridge.
Disinfect surfaces before preparing food on them. (Disinfectants kill microbes.)

40. Antibiotics.
Some moulds produce antibiotics – chemicals that destroy bacteria.
This mould is Penicillium, which produces penicillin.
In the picture the penicillin has destroyed the bacteria colonies near to the fungus.
Remember: Antibiotics only destroy bacteria. They don’t work on viruses.

41. Antibiotic Resistance.
Originally antibiotics killed 99% of all bacteria!
The trouble is 1% survived because they were resistant to the antibiotic used.
These resistant bacteria spread to take the place of those that the antibiotic had killed.
As more and more bacteria are becoming resistant to antibiotics its becoming harder and harder to find new ones to kill them!