archaebacteria and eubacteria important features -all are prokaryotes -all have plasmids (small...
TRANSCRIPT
Important Features-all are prokaryotes-all have plasmids (small circular
packages of DNA)-most have peptidoglycan in their
cell walls-flagella are made with a globular
protein called flagellin
Nutrition-DO NOT NEED TO COPY
Autotrophs- manufacture organic compounds
– Photoautotrophs- use light energy & CO2
– Chemoautotrophs-use inorganic substances like H2S, NH3, and other nitrogen compounds
Heterotrophs- obtain energy by consuming organic compounds
– parasites- get energy from living organisms
– saprobes (saprophytes)- get energy from dead, decaying matter; also called decomposers
Oxygen Preferences
obligate aerobes- must have oxygen
obligate anaerobes- cannot live in oxygen
facultative anaerobes- can grow with or without oxygen
2 Bacteria Kingdoms
Kingdom Archaebacteria - are ancient bacteria that live in extreme environments
Kingdom Eubacteria - are generally referred to as bacteria or germs, and are considered more recent. Most types of bacteria belong in this kingdom.
The Archaebacteria:
do not have peptidoglycan in their cell walls
have ribosomes similar to eukaryotes
have unique lipids in their plasma (cell) membranes
The Archaebacteria also: have some genes that resemble
eukaryotic genes usually are not pathogenic (they
don’t usually make us sick!) live in extreme environments:
–high concentrations of salt
–extremes of pH and temperature
3 Archaebacterial Groups Methanogens-turn H2 and CO2 into
methane Halophiles-salt Thermoacidophiles = live in
extremely hot, acid environments
Methanogens
anaerobic bacteria that get energy by turning H2 and CO2 into methane
live in mud, swamps, and the guts of cows, humans, termites and other animals
Halophiles are organisms that live in environments
with extremely high salt concentrations– some extreme halophiles can live in
solutions of 35 % salt. (seawater is only 3% salt!)
halophile means “salt loving” most halophiles are aerobic and
heterotrophic
Diversity of Halophilic Organisms
halophiles are found in salt lakes, salt marshes, subterranean salt deposits, dry soils, salted meats
the Red Sea was named after the halobacterium that turns the water red during massive blooms.
Thermoacidophiles Like temperature and pH extremes
– Hot = up to 3740ºF– Cold = down to 34ºF– Acid = pH 2– Basic = pH 9
they are chemoautotrophs the first Extremophile was found about 30
years ago
Extreme Temperatures Thermophiles - High temperature = 60-800C
– Thermal vents and hot springs
– May go hand in hand with chemical extremes Psychrophiles - Low temperature
– Arctic and Antarctic
»Most rely on photosynthesis
ThermophileEnvironments
Hydrothermal Vents in the ocean, and
Obsidian Pool in Yellowstone National Park
Chemical Extremes Acidophiles - Acidic
– Again thermal vents and some hot springs Alkaliphiles - Alkaline
– Soda lakes in Africa and western U.S. Halophiles - Highly Salty
– Natural salt lakes and manmade pools
– Sometimes occurs with extreme alkalinity
Examples of Unusual Habitats
The bacterium pseudomonas was found living on a desert plant in the Negev Desert. The plant secretes salt through salt glands on its leaves.
Bacillus was found in the nasal cavities of desert iguanas. These iguanas have salt glands in their nasal cavities that secrete KCl brine during osmotic stress.
Identification – cell walls There is a method used to tell apart two types
of cell walls in eubacteria, called Gram staining.
Gram-positive bacteria stain violet– These bacteria have 1 cell membrane surrounded
by a thick peptidoglycan wall which holds the color well.
Gram-negative bacteria stain pink– These bacteria have a thin peptidoglycan wall
between 2 membranes. The wall is too thin to hold the color as well.
Preventing bacterial disease
Vaccines- injection of a weakened form of a pathogen that prepares the body to produce immunity to the pathogen
Antibiotics- given after infection, they block the growth and reproduction of bacteria
Controlling bacteria
How can we control the presence of bacteria?
– Sterilization with heat– Disinfectants– How we store food– How we process food