‫بسم هللا الرحمن الرحيم‬
Pharmaceutical Microbiology I
Dr. Magdy Muharram
Associate 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:
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Classification of microorganisms
Structure of, bacteria, fungi and viruses.
Sterilization, physical methods, chemical methods and
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.
Course Designation PHT 226
Pharmaceutical
Course Name
Microbiology-I
No. of Credits
3
Level
Prerequisites
4
BIOL 106, PHL 213
Credit Distribution
(2+1)
‫ صيد‬226
‫علم األحياء الدقيقة للصيدلة‬
13
4
‫ دوي‬213 ، ‫حيا‬106
)1+2(
‫رقم المقرر ورمزه‬
‫إسم المقرر‬
‫عدد الوحدات الدراسية‬
‫المعتمدة‬
‫المستوى‬
‫متطلب سابق‬
‫توزيع المقرر‬
)‫عملي‬+‫(نظري‬
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 methods, antiseptics and
preservatives.
• Tests and Exams:
Midterm 1
15%
Midterm 2
15 %
Practical
25%
Exam
40 %
•
Practical will be introduced by Mr. Moatasem
•
Safety FIRST
– Lab coat – only in the laboratory
– No open shoes
– Permanent Marker
– No eating or drinking
– Hand washing

Request
 Work hard and Please BE ON TIME !!!!!!!!
Microbiology And microorganisms
Microbiology is the study of all organisms that are invisible to the naked eye
- Its subjects are bacteria, viruses, fungi, many algae and protozoa.
- The importance of microbiology and microorganisms can not be overemphasized.
- Microorganisms are necessary for the production of bread, cheese, antibiotics, vaccines,
vitamins, enzymes, etc.
- Modern biotechnology rests upon a microbiological foundation.
-Microorganisms are everywhere; almost every natural surface is colonized by microbes, from
body to ocean. Some microorganisms can live hot springs, and others in frozen sea ice.
- Most microorganisms are harmless to humans; You swallow millions of microbes every day
with no ill effects. In fact, we are dependent on microbes to help us digest our food.
- Microbes also keep the biosphere running by carrying out essential functions such as
decomposition of dead animals and plants. They make possible the cycles of carbon, oxygen,
nitrogen and sulfur that take place in terrestrial and aquatic systems.
- They sometimes cause diseases in man, animals and plants. They are involved in food
spoilage.
- Antony van Leewenhoek (1632 – 1723) who invented the first
microscope (50 – 300x), was the first to accurately observe and describe
microorganisms.
Microbial World
Viruses
Bacteria
Fungi (Yeasts and Molds)
Protozoa
Microscopic Algae
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
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
•- Discovered that fermentative microorganisms were anaerobic and
could live only in absence of oxygen.
•Proposed aseptic techniques (prevent contamination by unwanted
microbes)
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- 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
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;
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
 Alexander Fleming, Scotland (1928) discovered penicillin
 Selman Waksman, Ukraine (1944) discovered streptomycin
Branches of Microbiology
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.
 In 1959 Kingdom Fungi was established.
 In 1961 the current definition of the term procaryote was established.
 In 1968 the Kingdom Procaryotae was accepted by biologists.
 In 1969 Robert Whitaker proposed a five-kingdom system of
biological classification for all living organisms.
. Kingdom Procaryotae (Monera): Lack a nucleus and membrane bound organelles.
The other four kingdoms are eucaryotes. Have a true nucleus and membrane bound organelles.
2. Kingdom Protista: Mostly unicellular, lack tissue organization. Most have flagella
during life.
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 cavity.
Differences Between Eucaryotic and
Procaryotic Cells
Procaryotes
0.2-2 um in diameter
Absent
Eucaryotes
10-100 um in diameter
Present
Single circular
chromosome
Binary fission
Present
When present, simple
Larger (80S) in cell
70S in organelles
Multiple linear
chromosomes (histones)
Mitosis
Cell size
Nucleus
Membranous
Organelles
Absent
Cell Wall
Chemically complex
Ribosomes
Smaller (70S)
DNA
Cell Division
Procaryotes: Lack Nucleus and
Membrane-Bound Organelles
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.
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Genus name: Always capitalized, always a noun. May use initial.
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species name: Always lower case, usually an adjective.
Names are usually derived from Latin (or Greek) or may have latinized
endings. Examples:
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Penicillium notatum (P. notatum): Mold that produces penicillin
Staphylococcus aureus
and
Escherichia coli
Classification of Organisms
Hierarchy of Taxonomic Categories
DOMAIN
Kingdom
 Phylum or Division (Bacteria)
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Class
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Order
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Family
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Genus
species
Shapes and arrangements:
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A- COCCI—arranges as
1-bunches
2-diplococci 3- chains,
B- BACILLI arranged as
1- single,
diplobacilli,
C- vibrios
D- spirals or coils ( spirochetes)
4 tetrads
3- chains
Gram negative bacteria
Simple stain by Methylene Blue
Mixed cultures of Gram negative and Gram positive bacteria
Structure of Bacteria
All cells have 3 main components:
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DNA (‘nucleoid”)
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cytoplasmic membrane
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genetic instructions
limits access to the cell’s interior
cytoplasm, between the DNA and the membrane
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where all metabolic reactions occur
especially protein synthesis, which occurs on the
ribosomes
Bacteria also often have these features:
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cell wall
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flagella
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pili
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resists osmotic pressure
movement
attachment
capsule
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protection and biofilms
Cell Envelope
The cell envelope is all the layers
from the cell membrane outward,
including the cell wall, the
periplasmic space, the outer
membrane, and the capsule.
 All free-living bacteria have a
cell wall
 periplasmic space and outer
membrane are found in Gramnegatives
 the capsule is only found in
some strains
Cell Membrane
The cell membrane (often called the plasma
membrane) is composed of 2 layers of
phospholipids.
Phospholipids have polar heads and nonpolar tails.
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“Polar” implies that the heads are hydrophilic:
they like to stay in an aqueous environment:
facing the outside world and the inside of the
cell.
“non-polar” means that the tails are
hydrophobic: they want to be away from
water, in an oily environment. The tails are in
the center of the membrane
A pure phospholipid membrane only allows
water, gasses, and a few small molecules to
move freely through it.
Membrane Proteins
Proteins float in the membrane like ships
on the surface of the sea: the fluidmosaic model.
Peripheral membrane proteins are bound
to one surface of the membrane.
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Some attached to the cell membrane by a
fatty acid covalently attached to one of
the protein’s amino acids
Others are attached by stretches of
hydrophobic amino acids of the protein’s
surface
Integral membrane proteins are
embedded in the membrane by one or
more stretches of hydrophobic amino
acids. Many of these proteins transport
molecules in and out of the cell. The
transport proteins are very selective:
each type of molecule needs its own
transporter.
Functions of the cell membrane
Selective permeability to different molecules.
Active transport of nutrient substances through
special enzymes
It provides enzymes needed for the cell wall
synthesis
It supplies cell with energy because it is the site
of respiration
Mesosomes:
Are invaginations of the cytoplasmic membrane
that play a role in cell division and respiration as
they are the site of electron transport.
Cell Wall
Gram-positive vs Gram-negative are defined by the
structure of the cell wall
 the Gram stain binds to peptidoglycan
Gram-positive: many layers of peptidoglycan,
which is anchored to the cell membrane by teichoic
acid.
Gram-negative: 1-2 layers of peptidoglycan = thin
 The periplasmic space is between the cell
membrane and the cell wall. It contains
enzymes and other proteins, such as
chemoreceptors for sensing the environment.
 Outside the peptidglycan layer is the “outer
membrane”. It is pierced by porins: protein
channels, and its out surface is covered with
lipopolysaccharides (sugars linked to membrane
lipids), which are often antigenic and or toxic.
Capsule
Some bacteria (often
pathogens) are surrounded by
a thick polysaccharide
capsule. This is a loose jellylike or mucus-like layer. It
helps prevent immune system
cells from reaching the
bacteria, and it forms part of
biofilms.
Membrane Structures
Pili (singular = pilus) are hairs projecting from the
surface. They are composed of pilin protein. There
are several types:
 DNA can be transferred between bacteria by
conjugation, which is initiated when sex pili on
the donor cell attach to and draw in the recipient
cell.
 Fimbriae (singular = fimbria) are pili used to
attach the bacteria to target cells ( in infection) or
to surfaces, where they form a biofilm.
Flagella are long hairs used to propel the cells. They
are composed of flagellin protein.
 lophotrichous = several flagella all clustered at
one end.
 Monotrichous= a single flagellum at one end
 Amphitrichous= one or more flgellae at each end
 Peritrichous= flgellae are distributed around the
cell
Spores
Some bacteria can form very tough spores, which
are metabolically inactive and can survive a long
time under very harsh conditions.

some bacterial spores that were embedded in amber
or salt deposits for 25 million years have been revived.
These experiments are viewed skeptically by many
scientists.
Spores can also survive very high or low
temperatures and high UV radiation for extended
periods. This makes them difficult to kill during
sterilization.
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Anthrax
Spores are produced only by a few genera
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Bacillus species including anthracis (anthrax) and
cereus (endotoxin causes ~5% of food poisoning)
Clostridium species including tetani (tetanus),
perfringens (gangrene), and botulinum (botulism: food
poisoning from improperly canned food)
Most common words
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