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Bacterial Classiffication

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SougataBiswas
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Bacterial Classiffication

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  1. A PRESENTATION OVER “CLASSIFICATION & MORPHOLOGICAL STUDY OF BACTERIA & YEAST” By- SougataBiswas

  2. WHAT IS BACTERIA? Bacteria are microscopic living organisms, usually one-celled, that can be found everywhere. They can be dangerous, such as when they cause infection, or beneficial, as in the process of fermentation (such as in wine) and that of decomposition.

  3. GENERAL MORPHOLOGY OF BACTERIA: • Size:- • 1. Bacterias are very small, approximatly 0.5-1 micron in diameter & 1-3 micron in length. • 2. Surface area to volume ratio determines its size. • 3. A relatively large surface through which nutrients can enter compaired to a small volume of cell substance is responsible for the unusually high rate of growth & metamarism of bacteria. • 4. The bacteria are microscopic in nature and are visible only under compound microscope

  4. CLASSIFICATION OF BACTERIA: 1. Shape & Arrangement • A. Spherical or Coccal shaped Bacteria:- • Singly :- If a cocci cell appear individually then simply  it is called cocci. • Diplococci :- When two cells are attach to each other even after dividing them in one plane is called as diplococci. • Streptococcus:- If cocci cells are arranged in long chain and remain attach to each other even after dividing them in one plan is called as streptococcus. • Staphylococcus:-  If the cocci cells arranged in form of a cluster even after dividing them in three plane then these cocci cells are called staphylococcus.

  5. COCCAL SHAPED: Ex- Diplococcuspneumoniae Ex- Streptococcuspyrogens Ex- Staphylococcusaureus

  6. MORPHOLOGY: SHAPE & ARRENGMENTS • B. Rod or Bacillus shaped Bacteria:- • Single cell :- If only one cell exist it is called as bacilli. • Diplobacilli:- If two bacilli cells are attach to each other it is called as diplobacilli. • Streptobacilli :-If bacilli cells are arranged in the form of long chain it is called as streptobacilli

  7. BACILLUS SHAPED: Ex- Lactobacillus sp. Ex- Bacillussubtilis

  8. MORPHOLOGY: SHAPE & ARRENGMENTS • C. Helical rod or Spiral shaped Bacteria:- • Vibrioids- Bacteria with less than one complete twist are called vibrioids. Ex- Borroliaanserina • Helicals- Bacteria with one or more complete turns are called helicals. Ex- Spirillumvolutants

  9. CLASSIFICATION: 2. Temperature Sensitivity • A.Psychrophilic Bacteria:- Growth region is 0 degree C to 20 degree C. Ex- Vibriomarineus • B. Mesophilic Bacteria:- 25 degree C to 40 degree C (37 degree C) Ex- Bacillussabtilis • C. Thermophilic Bacteria:- Above 45 degree C ( max 75 degree C) Ex- Clostridiumbotulinum • D. Thermoduric Bacteria:- Above 75 degree C. Ex- Mycobacteriumtuberculosis

  10. CLASSIFICATION: 3. Gas Required • A. Aerobic Bacteria:- Require Oxygen for growth. Ex- Bacillussubtilis • B. Anaerobic Bacteria:- Does not require Oxygen. Ex- Clostridiumbotulinum • C. Facultative anaerobic Bacteria:- Need Oxygen for energy production, not for growth. Ex- Staphylococcusaureus • D. Microaerophilic Bacteria:-Require a trace amount of Oxygen for growth. Ex- Borrelia sp.

  11. CLASSIFICATION: 4. Gram Staining • A. Gram Positive:- Easily stained by Crystal violet iodine & non washable in Alcohol acetone solution. Ex- Staphylococcusaureus. • B. Gram Negative:- Stained by Crystal violet iodine & washable by Alcohol acetone solution. Ex- Escherichiacoli.

  12. SHORT DESCRIPTION OF BACTERIAL STRUCTURE: • A. Capsule:- Some bacterial cells are surrounded by a viscous substance forming a covering layer or envelope around the cell wall. If this layer can be visible by light microscope by using special staining method then it is termed as Capsule. • B. Cell wall:- The very rigid structure that keeps the shape of the cell & external to the cytoplasmic membrane is known as Cell wall. • C. Flagella:- Bacterial flagella are hair like helical appendages that attached with the cell wall & are responsible for motility. • D. Pilli:- Pilli or Fimbriae are hollow, nonhelical, filamentous appendages that are thinner, shorter & more numerous than flagella.

  13. SHORT VIEW OF BACTERIA:

  14. ABOUT YEAST: Yeast is a type of fungus that is used in making alcoholic drinks and in baking to help make dough rise. Ex- Saccharomycescerevisiae.

  15. MORPHOLOGY OF YEAST: Morphology:- Colonies of Saccharomyces grow rapidly and mature in three days. They are flat, smooth, moist, glistening or dull, and cream to tannish cream in colour. The inability to use nitrate and ability to ferment various carbohydrates are typical characteristics of Saccharomyces. Cellular morphology:- Generally, they have a diameter of 2-8μm and length of 3-25μm. Blastoconidia (cell buds) are observed. They are unicellular, globose, and ellipsoid to elongate in shape. Multilateral (multipolar) budding is typical.

  16. Thank You

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