TCE-Anglais Module, is the scientific english taught for

SNV L2, composed of several chapters from different disciplines

World Biology
Microbiology
Genetics
Biochemistry
Immunology
and
Ecology
Email: english.fsb.usthb@gmail.com

Website: http://www.usthb.dz/fbiol/ 1
I. The world of microorganisms
1. Microbiology
2. Taxonomy and principal groups.
3. Methods in microbiology
3.1. Classical microbiology
3.2. Methods of elimination of microbes
3.3. Fermentation

II. Microbes interactions (Aspects in Microbiology)

• Microbial ecology
• Clinical microbiology (Pathogens )
• Microbiology of food
• Industrial microbiology and biotechnology
• Research in Microbiology

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 1. What is Microbiology ?
is the scientific study of microorganisms = Microbes= germs (ordinary peoples)

Microbiology is the study of microscopic organisms. They are also referred to as microbes, or more commonly
germs, especially to ordinary people. Principal groups of microorganims are: bacteria, viruses, archaea, fungi and
protozoa. This discipline includes fundamental research on the biochemistry, physiology, cell biology, ecology,
evolution and clinical aspects of microorganisms, inclucing the host response to these agents.

Microorganisms are organisms that are too small (tiny creatures) to be seen with the unaided eye (naked eye). We
need to use a microscope (microscopic organisms) in this case. They are found on human skin (outside our bodies),
in the air we breathe, on every surface we touch, and even inside our bodies (intestine). They are present everywhere
on planet even in extreme environments

The majority of microorganisms live as free-living microorganisms, and they are relatively harmless (cause no
damages) and often beneficial (useful/ essential for life). Some microorganisms (less 1%) have close associations with
other organisms and they cause diseases/ illnesses (Harmful) .

Salt Flats

hot spring
Ex. Extreme halophiles Ex. Extreme thermophiles

*Salt Flats were formed when ancient Lake dried up (high salinity)
* A hot spring, hydrothermal spring, or geothermal spring is a spring produced by the emergence of geothermally heated groundwater that rises from the
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Earth's. (high temperature and acidity).
2. Taxonomy and principal groups.

According to the classification scheme of Woese (1990), living organisms are classified as,

● Procarya (or prokarya), called prokaryotic organisms as Ba cteria

● Archaea, unicellular and prokaryotic organisms
● Eucarya (Eukarya) called eukaryotic organisms

Types of Microorganisms
-Bacteria
Prokaryotes
-Archaea
-Viruses Acellular structure
-Algae
-Fungi
Eukaryotes (Single or multicellular)
-Protozoa
-Helminths

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 Archaea
• Prokaryotes They are similar to bacteria by the lack of nuclear
• Peptidoglycan cell walls membrane (prokaryotes), yet they are different by
the lack of peptidoglycan. They can be spherical,
• Binary fission rods, rectangular or irregular in shape.
• For energy, use organic chemicals, inorganic chemicals, or • Prokaryotes
photosynthesis. • Lack of peptidoglycan
• Most of them live in extreme environments
Shapes of Bacteria (cocci, bacilli and • Include:
others)
– Extreme halophiles
– Extreme thermophiles

Bacteria structure

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Viruses
• Acellular structure Ex. Disease Corona infection
• Consist of DNA or RNA core sickness 2019 (COVID-19).
• Core is surrounded by a protein coat Virus: SARS-CoV-2
• Coat may be enclosed in a lipid envelope
• Viruses are replicated only when they are in a living
host cell

S (spike ) (crown form:

Coronavirus ) mediate the entry of
the of virus in the cell.

Coronaviruses are belonging to

the positive‐strand RNA viruses

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Algae Fungi
• Eukaryotes • Eukaryotes
• chloroplasts • Chitin cell walls
• Use organic chemicals for energy
• Cellulose cell walls
• Molds and mushrooms are
• Use photosynthesis for energy multicellular
• Produce molecular oxygen and organic • Yeasts are unicellular
compounds.

Protozoa Helmints
• Eukaryotes • Eukaryotes
• Absorb or ingest organic chemicals • Multicellular animals
• May be motile via pseudopods, cilia, or flagella • Parasitic flatworms and round worms
• Most free some parasites are called helminths.
• Microscopic stages in life cycles.
Ex. Paramecium, Plasmodium

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Size and observation tool
Fig. 1.13
The observation of living organisms (prokaryotic and eukaryotic cell ) is used according to the size
of each one ex. Virus is observed by electron microscope ( too small size < 1nm).

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3. Methods in microbiology
3.1. Classical methods in Microbiology
3.2. Methods of elimination of microbes
3.3. Fermentation

3.1. Classical methods in Microbiology

Classical microbiology manipulations need some tools
and apparatus like (Bunsen burner, Microscope,
Incubators) as showed in figure (1)

Manual streaking on solid agar plates on Petri dishes

is shown in figure (2)

figure (1) figure (2)

3.2. Methods of elimination of microbes

Three common practices used to prevent growth and spread of microorganisms:
A/- Sterilization
B/- Antiseptics
C/- Disinfection
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 A/- Sterilization

Sterilization is considered to the best way to kill all microbes and their spores .
Latin sterilis, unable to produce offspring or barren], is the process which all living cells, viable spores,
viruses and viroids are either distroyed (removed ) from an object or habitat.

Autoclave is used to sterilize medical instruments and it uses steam under pressure (figure 3).

Other methods include the use of chemicals, radiation, and gas figure (3)
Not all microbes require sterilization to become nontoxic or non-pathogenic, many microbes can be
eliminated by disinfecting procedures.

B/- Antiseptics
It is frequently necessary to control microorganisms on living tissue (ex. skin) with chemical agents, antisepsis
[Greek anti, against, and sepsis, putrefaction ], is the prevention of infection or sepsis and is accomplished with
antiseptics (ex. Alcohol ).

These are chemical agents applied to tissue to prevent infection by killing or inhibiting pathogen growth; they
also reduce the total microbial population, because they must not destroy too much host tissue , antiseptics are
generally not as toxic as disinfectants.

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C/- Disinfection, is the killing, inhibition or removal of microorganisms that may cause illness(disease).
The primary goal is to destroy potential pathogens, but disinfection also,substantially reduce(decrease) the total
microbial population.

Uses strong chemicals such as bleach (sodium hypochlorite) solution to kill many pathogens

Used mainly on objects and not on the skin because they may cause skin irritation and trauma

Disinfectants and antiseptics have limited effects against viruses and spores.

3.3. Fermentation
Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food
or beverage.

Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to
indicate all anaerobic and aerobic microbiological and biochemical modifications that result in desirable
quality modifications of food and beverage ingredients (Ex. Cheese, Yogurt ).

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II. Microbes interactions (Aspects in Microbiology)
•Microbial ecology or environmental microbiology
• Clinical Microbiology
•Microbiology of food
•Industrial Microbiology and biotechnology
•Research in microbiology

A/- Microbial ecology or environmental microbiology

Microorganisms interact with their environment (biotic and abiotic) and with each other’s,
Example of interactions Microorganism with another: ex. Lichen (association fungi and algae),
Microorganism with organism: E. coli with Human
Microorganism with abiotic habitat: Structuring soil/ capture water by production of acids and polysaccharides.

B/- Clinical Microbiology

One of the challenging issues in clinical microbiology is antibiotic resistance,

It concerns the big fight between antibiotics discovery/ efficacy and resistant bacteria

C/- Microbiology of food

Foods often provide an ideal environment for microbial survival and growth
Spoilage is unwanted change to food due to various reasons (figure 4)
• Undesirable metabolic reactions
• Presence of unwanted microorganisms in the food
figure (4)
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• D/- Industrial Microbiology and biotechnology:
• The field of industrial microbiology involves a thorough knowledge of the microbial physiology behind the
processes in the large-scale, profit-oriented production of microbe-related goods which are the subject of
the field.

• In addition to the basic knowledge of the used microorganisms and their requirements, industrial
microbiology and biotechnology involves many competences, concepts, approaches to optimize and use of
process of fermentation and production.

• E/- Research in Microbiology:

• Research in microbiology is not limited to the fundamental research on microbes and their studies under
microscope and in their environments or to their usage or involvement in industrial microbiology and
biotechnology or in the medical filed, it spreads to other more complexes questions of the origin of life
particularly with astrobiology, radiobiology.

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References
http://www.nature.com/subjects/microbiology
http://www.microbiologyonline.org.uk/
http://biology.clc.uc.edu/Fankhauser/Labs/Microbiology/Micro_Station_Equipment.htm
http://www.cdc.gov/
https://www.igb.illinois.edu/people/archaea
https://www.sciencedirect.com/science/article/pii/B9780123786128002705
https://www.routledge.com/Modern-Industrial-Microbiology-and-Biotechnology/Okafor-Okeke/p/book/9780367781675
Prescott M. L. Harley P. J. Klein A. D. (2002): Microbiology. McGraw-Hill Science/
Engineering/ Math; 5 edn. 1026 P.
TCE-Anglais L2 SNV: https://fbiol.usthb.dz/spip.php?article457

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