1. Archaeo= ancient Bacteria = a unicellular micro-organism
Kingdom Archaebacteria *the oldest living organisms on Earth *there is evidence that bacteria without nuclei lived on earth 3.5 billion years ago
Archaeo= ancient
Bacteria = a unicellular micro-organism

2. The 3 groups of Archaebacteria
Methanogens
Extreme Halophiles
Thermoacidophiles

3. 1) Methanogens: *They are bacteria that make methane
*oxygen is a poison to these bacteria *They produce energy by converting H2 and CO2 into methane gas.
*thrive in extreme environments
geothermal springs (200 m below ground)

4. Methanogens have been discovered in two extreme environments on Earth Habitat:
1) Buried under kilometres of ice in Greenland
2) living in hot, dry desert soil.

5. Mars
Some scientists have proposed that the presence of methane in the Martian atmosphere may be indicative of native methanogens on that planet

6. 2) Extreme Halophiles
Name means: "salt-loving" bacteria live in environments with a very high salt concentration that would kill most other bacteria.
*use salt to get energy
*Found in the Dead Sea, Great Salt Lake, etc.

7. Colonies of “salty” bacteria built this!!! Habitat:
Shark bay, Australia.
rocky formations up to 1.5 meters high which were built by colonies of halophiles.
Dead Sea
Great Salt Lake

8. 3) Thermoacidophiles Name Means: hot acid loving bacteria
*Live in extremely hot (110 C) and acidic (pH 2) conditions. {The pH of water is about 7}

9. 3) Thermoacidophiles Habitat:
Found in hot springs in Yellowstone National Park, in volcanic vents on land, & in cracks on the ocean floor that leak scalding acidic water

10. Bacteria Of Boiling Hot Springs In Yellowstone National Park

11. Kingdom Eubacteria Eu = new or true
Enterococci are normal inhabitants of the human gastrointestinal tract. Other major sites of colonization that may act as reservoirs for enterococci in hospitalized patients or nursing home residents include wounds and chronic decubital ulcers (pressure sores). Enterococci are seldom found in pure culture in wounds, but when they are, the wounds usually have no clinical evidence of infection. Generally, enterococci are present in mixed culture in soft tissue wounds. Asymptomatic women may also carry enterococci in high numbers in their vaginas, while 60% of men in hospitals may carry enterococci in their perineal or meatal areas.
Enterococci are also hardy organisms, which allows them to survive well on environmental surfaces. Resistant enterococci have been isolated from surrounding areas of infected patients. Instruments such as electronic thermometers have been implicated in spreading this organism.

12. Shape of bacterial cells
Cocci - round bacterial cells.
(cox-eye).
b) Bacilli - rod-shaped bacterial cells.
c) Spirilli (corkscrew) - spiral-shaped bacterial cells A B C

13. The overwhelming majority of bacteria are completely harmless
A teaspoon of soil generally contains between 100 million and 1 billion bacteria
Beneficial Bacteria
The overwhelming majority of bacteria are completely harmless

14. 5 types of friendly bacteria
Nature’s recyclers
In our body
Food production
Oil spills
Nitrogen fixing bacteria

15. Saprotrophic eater-eat dead things for food
Nature’s recyclers
Saprotrophic eater-eat dead things for food
*release nutrients back into the environment
*man-made landscapes often lack these good bacteria
A scanning electron micrograph of the aerobic soil bacterium Pseudomonas fluorescens. The bacterium uses its long, whiplike flagellae to propel itself through the water layer that surrounds soil particles.

16. 2) Our bodies:
Escherichia coli is a normal resident of the intestines in healthy people
it helps us break down food waste products
We pretty much depend upon E. coli in our intestines for our source of Vitamin K and B-complex vitamins.

17. 3) Food production
Streptococcus lactis bacteria convert milk to cheese by causing the souring of milk that begins the cheese making process,
bacteria convert grapes to wine and then wine to vinegar
The name for this process is FERMENTATION

18. Fermentation
A chemical process that occurs when bacteria change sugar into various products
It is a way that bacterial cells get energy without using oxygen
Examples:
Grapes----- Wine  Vinegar
Milk -----Yogurt or cheese
Cabbage ----- Sauerkraut

19. 4) Oil spills
Naturally occurring, oil-eating bacteria are used in response to crude oil spills
without causing further harm to the environment.

20. How do oil spills cause harm?
*Birds die from oil spills if their feathers are covered in oil. The bird will then be poisoned because it will try to clean itself.
*Oil may also cause the death of an animal by entering the animal’s lungs or liver
More than half of the seal pups living off the coast of Mid-Norway are contaminated with oil every spring

21. 5) Nitrogen Fixing Bacteria
some plants (peanuts, beans, peas) have pockets of bacteria in their roots
can take Nitrogen from the air and make it useful for plants and animals by making the soil fertile
helps farmers save $ on fertilizers
plants use Nitrogen to make needed proteins

22. How do bacteria reproduce?
Grow in number not in size
Humans grow in size from child to adult
Make copies of themselves by dividing in half
Human parents create a child
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006

23. How do bacteria eat?
Photosynthetic bacteria
Some make their own food from sunlight—like plants-autotrophic
Some are scavengers-saprotrophic
Share the environment around them
Example: The bacteria in your stomach are now eating what you ate for breakfast
Some are warriors (pathogens)
They attack other living things-heterotrophic
Example: The bacteria on your face can attack skin causing infection and acne
Harmless bacteria on the stomach lining
E. Coli O157:H7
is a pathogen
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006

24. What is a pathogen? Bacteria that make you sick
Why do they make you sick?
To get food they need to survive and reproduce
How do they make you sick?
They produce poisons (toxins) that result in fever, headache, vomiting, and diarrhea and destroy body tissue
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006

25. Where do you get a pathogen?
Indirect contact
Contact with people who are sick
Direct or indirect
Food, Water, or other Surfaces that are contaminated
Foods that could be contaminated
USDA NIFSI Food Safety in the Classroom©
University of Tennessee, Knoxville 2006
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