‫بسم هللا الرحمن الرحيم‬
Pharmaceutical Microbiology- I
Dr. Rasheeda Hamid Abdalla
Assistant professor of Microbiology
• Course Description:
• This course is an introductory study of
microbiology. This course emphasizes on
the structure of bacteria, viruses and
fungi. Also it describes the mechanism of
infection and pathogenicity
Teaching Objectives
• To introduce and cover the following topics:
• Classification of microorganisms
• Structure of, bacteria, fungi and viruses.
• Sterilization, physical methods, chemical methods ,antiseptics and
preservatives.
• Bacterial growth and physiology.
• Bacterial genetics.
• Mechanism of infection and pathogenicity of microorganisms
• Acquired resistances.
• Introduction of virology and classification of viruses.
• Basic structure and ultra structure of the viruses, viral growth
• and physiology and viral genetics
• Viral pathogenesis.
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Course Designation PHT 226
Course Name
Pharmaceutical
Microbiology-I
No. of Credits
Level
Prerequisites
3
4
BIOL 106, PHL 213
Credit Distribution
(2+1)
• Course Description:
• This course is an introductory study of microbiology. This course
emphasizes on the structure of viruses, bacteria and fungi. Also it
describes the mechanism of infection and pathogenicity of
microorganisms. The following subjects will be covered:
• introduction to microbiology, classification of micro-organisms,
bacteria, basic structure and ultra structure, bacterial growth and
physiology, bacterial genetics, acquired resistance, bacterial
pathogenesis.
• introduction of virology, classification of viruses, basic structure
and ultra structure, viral growth and physiology, viral genetics,
acquired resistance, viral pathogenesis.
• sterilization, physical methods and chemical method.
• antiseptics and preservatives.
Tests and Exams
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Midterm 1
Midterm 2
Quiz 1
Practical
Exam
15
15
5
25 ( 15 final practical; and 10 through the semester on 2 quizzes )
40
Safety FIRST
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wearing Lab coat – only in the laboratory
No open shoes
use Permanent Marker
No eating or drinking in the lab
Hand washing before and after finishing the lab
 Request: Please be on time
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Microbiology is the — ‘scientific study of the microorganisms’.
In fact, microorganism invariably refers to the minute living body not perceptible to the naked eyes,
especially a bacterium or protozoon. Importantly, microorganisms may be carried from one host to
another as follows :
(a) Animal Sources. Certain organisms are pathogenic for humans as well as animals and may be
communicated to humans via direct, indirect, or intermediary animal hosts.
(b) Airborne. Pathogenic microorganisms in the respiratory track may be discharged from the
mouth or nose into the air and usually settle on food, dishes or clothing. They may carry
infection if they resist drying.
(c) Contact Infections. Direct transmission of bacteria from one host to another viz., sexually
transmitted diseases (STD).
(d) Foodborne. Food as well as water may contain pathogenic organisms usually acquired from
the handling the food by infected persons or via fecal or insect contamination.
(e) Fomites. Inanimate objects e.g., books, cooking utensils, clothing or linens that can harbor
microorganisms and could serve to transport them from one location to another.
(f) Human Carriers. Persons who have recovered from an infectious disease do remain carriers of the
organism causing the infection and may transfer the organism to another host.
(g) Insects. Insects may be the physical carriers, for instance : housefly (Musca domestica), or act as
intermediate hosts, such as : the Anopheles mosquito.
(h) Soilborne. Spore-forming organisms in the soil may enter the body via a cut or wound.
Invariably fruits and vegetables, particularly root and tuber crops, need thorough cleansing
before being eaten raw.
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Microbiology is the specific branch of ‘biology’ that essentially deals with the elaborated investigation
of ‘microscopic organisms’ termed as microbes, that are composed of only one cell. These are
typically either unicellular or multicellular microscopic organisms that are distributed abundantly both
in the living bodies of plants and animals and also in the air, water, soil, and marine kingdom.
One may also define microbiology as — ‘the study of living organisms of microscopic size, that
include essentially bacteria, fungi, algae, protozoa and the infectious agents at the very borderline of
life which are broadly known as viruses.
It is mainly concerned with a variety of vital and important aspects, such as : typical form, inherent
structure, reproduction, physiological characteristics, metabolic pathways (viz., anabolism, and
catabolism),
and logical classification. Besides, it includes the study of their :
• Distribution in nature,
• Relationship to each other and to other living organisms,
• Specific effects on humans, plants, and animals, and
• Reactions to various physical and chemical agents.
The entire domain of microbiology may be judiciously sub-divided into a plethora of diversified,
well-recognized, and broadly accepted fields, namely :
Bacteriology : the study of organism (bacteria),
Mycology : the study of fungi,
Phycology : the study of algae,
Protozoology : the study of protozoans, and
Virology : the study of viruses.
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Advantages : The advantageous fields of microbiology are essentially the ones enumerated below :
1. Aero-Microbiology — helps in the overall preservation and preparation of food, food-prone
diseases, and their ultimate prevention.
2. Beverage Microbiology — making of beer, shandy, wine, and a variety of alcoholic beverages
e.g., whisky, brandy, rum, gin, vodka. etc.
3. Exo microbiology — to help in the exploration of life in the outers pace.
4. Food Microbiology — making of cheese, yogurt.
5. Geochemical Microbiology — to help in the study of coal, mineral deposits, and gas formation
; prospecting the deposits of gas and oil, coal, recovery of minerals from low-grade ores.
6. Industrial Microbiology — making of ethanol, acetic acid, lactic acid, citric acid, glucose
syrup, high-fructose syrup.
7. Medical Microbiology — helps in the diagnostic protocol for identification of causative
agents of various human ailments, and subsequent preventive measures.
8. Pharmaceutical Microbiology — making of life-saving drugs, ‘antibiotics’ e.g., penicillins,
ampicillin, chloramphenicol, ciprofloxacin, tetracyclines, streptomycin.
9.Soil and Agricultural Microbiology — helps in the maintenance of a good farm land by
keeping and sustaining a reasonable and regular presence of microbes in it.
10. Waste-Treatment Microbiology — treatment of domestic and industrial effluents or wastes
by lowering the BOD (biochemical oxygen demand)*, and COD( chemical oxygen demand).
11. Biotechnology rests upon a microbiological foundation.
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Microbial World
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Viruses
Bacteria
Fungi (Yeasts and Molds)
Protozoa
Microscopic Algae
Pioneers of Microbiology
Schleiden and Schwann, DE
• Formulated Cell Theory: cells are the fundamental units of life
and carry out all the basic functions of living things
Joseph Lister, UK (1867)
• Used phenol (carbolic acid) to disinfect wounds
• First aseptic technique in surgery
Robert Koch, DE (1876)
• Postulates – Germ theory (1876)
• Identified microbes that caused anthrax (1876), tuberculosis
• (1882) and cholera (1883)
• Developed microbiological media & streak plates for pure
• culture (1881)
Branches of Microbiology
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Bacteriology: study of bacteria
Mycology: study of fungi
Immunology: study of immunity
Edward Jenner, UK: developed vaccination (1798)
Metchnikoff, RU: discovered phagocytes (1884)
Paul Ehrlich, DE: theory of immunity (1890)
Virology: study of viruses
Beijerinck, NE: discovered intracellular reproduction of TMV(Tobacco mosaic
virus) coined the term “virus” (1899)
Parasitology: study of protozoa and parasitic worms
Chemotherapy: Treatment of disease by using chemical means
Antibiotics produced naturally
Synthetic drugs Chemotherapy
AlexanFleming, Scotland (1928) discovered penicillin
Selman Waksman, Ukraine (1944) discovered streptomycin
Benefits
• Basis of food chain
• Nitrogen fixation and other cycles
• Photosynthesis
• Digestion, synthesis of vitamins
• Manufacture of food and drinks
• Genetic engineering and Biotechnology
• Synthesis of chemical products
• Recycling sewages
• Bioremediation: use microbes to remove toxins (oil spills)
• Use of microbes to control crop pests
Harmful Effects
• •Cause disease (basis for bioterrorism)
• •Food spoilage
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Discovery of Microorganism and the Pioneers of
Microbiology
-Antony van Leewenhoek (1632 – 1723) who invented the first
microscope (50 -300x), was the first to accurately observe and describe
microorganisms.
Edward Jenner 1796 – First vaccine (smallpox)
Louis Pasteur (1822-1895)
• Developed vaccines for Chickenpox, anthrax, rabies
• Demonstrated that all fermentations were due to the activities of
specific yeasts and bacteria.
• Developed Pasteurization to preserve wine during storage. Important: Foods
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Discovered that fermentative microorganisms were anaerobic and
could live only in absence of oxygen.
• Proposed aseptic techniques (prevent contamination by unwanted microbes)
Bassi – showed that silkworm disease was caused by a fungus.
Berkeley and Pasteur showed that Microorganisms caused disease.
Charles Chamberland (1851-1908) discovered viruses and their role in disease.
Branches of Microbiology
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Problems
Toxicity of drugs => Selective toxicity
Resistance of bacteria to drugs
Recombinant DNA Technology
Recombinant DNA
Genetic engineering/biotechnology
Microbial genetics – mechanism by which microbes inherit genes
Molecular biology – structure and function (expression) of genes
Molecular epidemiology/diagnostics
Biotechnology
GMOs for industrial, pharmaceutical and agricultural applications
Improvements of agriculture (plants and animals)
Gene therapy: inserting a missing gene or replacing a defective
one in human cells
Classification of Microorganisms
In 1930s electron microscopy made it clear that bacterial cells lacked a nucleus.
The term procaryote was introduced in 1937.
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In 1959 Kingdom Fungi was established.
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In 1961 the current definition of the term procaryote was established.
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In 1968 the Kingdom Procaryotae was accepted by biologists.
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In 1969 Robert Whitaker proposed a five-kingdom system of biological
classification for all living organisms.
1-Kingdom Procaryotae (Monera): Lack a nucleus and membrane bound organelles.
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The other four kingdoms are eucaryotes. Have a true nucleus and membrane bound organell
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2. Kingdom Protista: Mostly unicellular, lack tissue organization. Most have flagella during life
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3. Kingdom Fungi: May be unicellular (yeasts) or multicellular (molds). Many are saprotrophs.
4. Kingdom Plantae: Multicellular, photosynthetic
5. Kingdom Animalia: Multicellular, heterotrophs that ingest food through a mouth or oral ca
vity.
Five-Kingdom Classification System
Procaryotic Cells
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Procaryotes
Cell size
Nucleus
Membranous
Organelles
Cell Wall
Ribosomes
DNA
Cell Division
0.2-2 um in diameter
Absent
Absent
Chemically complex
Smaller (70S)
Single circular
chromosome
Binary fission
Eucaryotes
10-100 um in diameter
Present
Present
When present, simple
Larger (80S) in cell
70S in organelles
Multiple linear
chromosomes (histones)
Mitosis
Procaryotes: Lack Nucleus and
Membrane-Bound Organelles
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Scientific Nomenclature
Scientific nomenclature: Universal system for naming and classifying
living organisms. Initially developed in the 18th century by Carl
Linnaeus.
Binomial nomenclature: Each organism (species) has a two part
name. Names are either italicized or underlined.
Genus name: Always capitalized, always a noun. May use initial.
species name: Always lower case, usually an adjective.
Names are usually derived from Latin (or Greek) or may have latinize
endings. Examples:
Penicillium notatum (P. notatum): Mold that produces penicillin
Staphylococcus aureus
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Escherichia coli
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Classification of Organisms
Hierarchy of Taxonomic Categories
Kingdom
Phylum or Division (Bacteria)
Class
Order
• Family
• Genus
• species
Shapes and arrangements:
• A- COCCI—arranges as
1-bunches
2-diplococci
3- chains 4- tetrads
• B- BACILLI arranged as
1- single
2-diplobacilli
3- chains
• C- vibrios
• D- spirals or coils ( spirochetes)
• Most common words
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Microbiology
Foodborne
COCCI
Fomites
Human Carriers
Binomial nomenclature
Soil borne
Kingdom
Phylum or Division (Bacteria)
Class
Order
Family
Genus
Species
Prokaryotes
Biotechnology
Eukaryotes
Binary fission
Mitosis
Mycology
Toxicity of drugs
Germ
Microbial culture
Vibrio
Cellular
A cellular
Unicellular
multicellular
Airborne
Spirals
BACILLI
Inoculation
Incubation
Microbial flora
Pathogenic
Pathogenicity
Sterilization
pathogenesis
Classification
Thanks