Organism Nutrition Locomotion Cell Wall Chloroplasts Cilia or flagella

Saccharomyces Heterotroph (extracellular digestion

Absent Made of chitin Absent Absent

Amoeba Heterotroph (intracellular digestion

Slides using pseudopodia

Absent Absent Absent

Plasmodium Heterotroph (intracellular digestion)

Glides on substrate

Absent Absent Absent

Paramecium Heterotroph (intracellular digestion)

Swimming Absent Absent Cilia

Euglena Autotroph and heterotroph

Swimming Absent Present Flagellum

Chlorella Autotroph None Made of cellulose

Present Absent

http://www.uwsp.edu/geo/faculty/ritter/geog101/textbook/earth_system/nitrogen_cycle_EPA.jpg

http://www.uwsp.edu/geo/faculty/ritter/geog101/textbook/earth_system/nitrogen_cycle_EPA.jpg

Free-living-Azotobacter

MutualisticRhizobium

Nitrosomonas

Nitrobacter

Active Transport

Excretion and death

Putrefaction

Pseudomonasdenitrificans

Industrial fixation

http://www.uwsp.edu/geo/faculty/ritter/geog101/textbook/earth_system/nitrogen_cycle_EPA.jpg

Free-living-Azotobacter

MutualisticRhizobium

Nitrosomonas

Nitrobacter

Active Transport

Excretion and death

Putrefaction

Pseudomonasdenitrificans

Industrialfixation

Nitrification

Conditions needed for the aerobic autotrophic bacteria to convert ammonia to nitrites then nitrates:

1. Available oxygen2. Neutral pH3. Warm temperatures

DenitrificationConditions needed for anaerobic autotrophic bacteria to convert nitrates to nitrogen gas.1.No available oxygen2.High nitrogen input

Denitrification

• Bad for soil• Removes nitrites• Destroys ozone• NO (one product- minor greenhouse gas,

contributes to global warming)

Raw Sewage- Adds pathogens to water which in some countries may be used for bathing or drinking (as well as irrigating crops) Diseases- E. coli, cholera, typhoid

Nitrate Fertilizer- Leads to Eutrophication (overgrowth of a lake or stream due to excess nutrients)

•Nitrates and Phosphates fertilize the algae in water•Algal bloom (overgrowth of algae)•Decomposed by aerobic bacteria which used up the oxygen. (BOD- Biochemical Oxygen Demand- the amount of oxygen needed by organisms over a set period of time)•Water is deoxygenated•Fish (etc. ) die.

Raw Sewage- Adds pathogens to water which in some countries may be used for bathing or drinking (as well as irrigating crops) Diseases- E. coli, cholera, typhoid

Nitrate Fertilizer- Leads to Eutrophication (overgrowth of a lake or stream due to excess nutrients)

•Nitrates and Phosphates fertilize the algae in water•Algal bloom (overgrowth of algae)•Decomposed by aerobic bacteria which used up the oxygen. (BOD- Biochemical Oxygen Demand- the amount of oxygen needed by organisms over a set period of time)•Water is deoxygenated•Fish (etc. ) die.

To prevent contamination by raw sewage, saprophytic bacteria are used. These bacteria break down the organic material in raw sewage.

Trickling Bed Filter-•Bacteria adhere to stones•Cleaner water flows out bottom•Excess bacteria settle out (in a second tank) and are removed•Water is disinfected with chlorine.

Reed Bed-•Artificial wetland•Nutrients from waste promote growth of reeds.•Small Scale

From Damon :HL Biology

Biomass- Manure and crops, or crop by-products, can be used to make methane and ethanol.

To make biogas (60% methane) need anaerobic digestor.•No free oxygen.•Constant temperature of 35 ⁰C•pH –not too acidic

•Ammonia and phosphate by-products

From Damon :HL Biology

Methanogenesis

• Acidogenic bacteria convert organic matter to organic acids and alcohol.

• Acetogenic bacteria make acetate, with carbon dioxide and hydrogen as by-products from organic acids and alcohol.

• Methanogenic bacteria create methane from either the reaction of carbon dioxide and hydrogen or the breakdown of acetate.

From Damon :HL Biology

Manure

Organic acids alcohol

Carbon dioxide + hydrogen acetate

methane methane

Methanogenic bacteria (produce methane)

Acetogenic bacteria(produce acetate)

Acidogenic bacteria (produce acids)

CO2 + 4H2 CH4 + 2 H2 O CH3 COOH CH4 + CO2

From Damon :HL Biology

Microbes and Food Production

Objective F.4

Saccharomyces cerevisae

• Organism• Yeast• Pasteur in 1837 outlined its role in food

production (bread, wine, beer)• Uses sugar for energy• Reproduces by budding

users.ugent.be

Process?

• Glucose broken into two ethanol • Two molecules of CO2 are by-products

www.bio.miami.edu

Beer

• Glucose-from grain (like barley)• The grain is wetted to germinate• Germination breaks down

starches into sugars.• Maltose is an early sugar “malt”• More water added “wort”• Hops are added- bitter• Wort and hops are boiled

www.botanical.com/botanical/mgmh/h/hops--32.html

HOPS

www.vancouverseedbank.ca/catalog/product_info

More on beer

• Yeast is added• Yeast uses the maltose for food• Maltose is a disaccharide• Broken into 2 glucose molecules• When all the sugar is used up

– Ethanol and carbon dioxide• Filtered, pasteurized (heated to 82⁰) to kill the

yeast.• Product contains 2-6 % alcohol

http://www.hgca.com/images/upload/barley.jpg

Wine

• There are many different strains of saccharomyces cerevisiae.

• Alcohol kills yeast.• Wine strains can survive a

higher alcohol content.• Wine is not boiled

flavourofwines.com

Wine

• Crush grapes• Add yeast (saccharomyces cerevisiae)• Place in fermentation tank• Let carbon dioxide escape• Ethanol stays in tank

http://www.bath.ac.uk/bio-sci/research/profiles/wheals-a.html

Bread

• This time we care about the carbon dioxide!• Sugar in the dough is utilized by

saccharomyces.• CO2 makes bread rise

• Baking kills the yeast, • evaporates the ethanol

www.kitchenproject.com/history/sourdough.htmterander.wordpress.com

• Recipe for sourdough starter• • 1. Boil potatoes with the jackets on until they fall apart.

2.lift out the skins and mash potatoes in the water making a puree. cool and save 2 cups of the puree adding it to 2 cups of flour and 2 Tbs. of sugar.Beat it smooth, then leave loosely covered in a warm place to start fermentation. Usually there is a good effervescent action within a week. To replenish your starter, add flour, water and a pinch of sugar. Leave it to work.

•

Soy Sauce “ A fine product since 3000 BC”

• Soy beans are fermented• Different fungus Aspergillus oryzae

gryphonscry.wordpress.com www.bio.nite.go.jp/ngac/e/rib40-e.htmlhttp://www.yellowman.dk/images/medium/food/n8715035110106_MED.jpg

Soy SauceGet some soy beans…

• Soak, boil, drain• Mash and mix with toasted

wheat.• Add fungus Aspergillus oryzae• Leave for 3 days at 30⁰ C• Add salt and water, ferment for 6-8 months• Carbohydrates are broken down to glucose and ultimately

lactic acid and alcohol.• Proteins are broken down to peptides and amino acids• Filter and pasteurize.• Sprinkle on your favorite food

www.virginiagrains.com/Wheat%20Information.htm

Sugar or salt preservation

• Increased sugar or salt dehydrates– Salts-meat– Sugar-fruit

• Reduces bacteria, yeast and molds• Lets review hypotonic, hypertonic, and isotonic• The contaminating cells are dehydrated also due to the

high osmotic pressure

blogs.kqed.org

To make jam…

• Boil fruit with sugar. Kills microorganisms, dissolves sugar.

• Add pectin for jelling• Seal in hot sterile jars• Shelf life good without refrigeration

Preserving with Acid(lowers intracellular pH of microorganisms/prevents growth)

• Pickles-preserved in vinegar (acetic acid) with spices

• To make:– Place vegetable in brine. Strain and rinse.– Pour hot vinegar and spices over them.– Place lids, Process in a hot water bath to make a

vacuum preventing fungi growth.

• Salt and acid!

pickle-recipes.itsallgud.com

Lye (sodium hydroxide)

• Can raise intracellular pH of microroganisms.• Prevents their growth• E.g. hominy and lutefisk

Food Poisoning• Salmonella is a bacterium that commonly causes food

poisoning.• Occurs 12-72 hours after infection

– Diarrhea– Fever– Abdominal cramps– Rarely- Reiter’s syndrome

• Last for years, arthritis, irritation of the eyes, painful urination.

• May move to the bloodstream and cause death

http://omino.com/pixelblog/content/2007/salmonella/salmonella.jpg

Salmonella transmission

• Lives in animal intestines– Ineffective hand washing– Contaminated food– Reptile handling– Cutting boards– Irrigation– Raw eggs– Unpasteurized dairy

falloutofline.wordpress.com/2008/12/26/041-eggs

Treatment

• Treat dehydration– Water, maybe with a

little sugar and salt– IV fluids if needed

• Antibiotics if in bloodstream

http://www.krider.com/MPj03211260000%5B1%5D.jpg