CHARACTERISTICS AND INDUSTRIAL

IMPORTANCE OF ALGAE, FUNGI AND

BACTERIA

 The current system, the “Three Domain System”, of organisms groups

primarily based on differences in ribosomal RNA structure.
Under this system, organisms are classified into three domains and six
kingdoms. The domains are Archaea, Bacteria, and Eukarya.
The kingdoms are Archaebacteria (ancient bacteria), Eubacteria (true bacteria),
Protista (Algae), Fungi, Plantae, and Animalia. These microorganisms are very
beneficial for economic importance
BACTERIA

 A member of a large group of unicellular microorganisms which have cell

walls but lack organelles and an organized nucleus, including some which can
cause disease.
There are more bacteria organisms in your mouth right now than there are
people on the entire planet!!
STRUCTURE OF BACTERIA
Bacteria are prokaryotes:
◦ No nucleus
◦ DNA in a loop in the cell
◦ Few organelles
◦ Usually have a cell wall
◦ Usually have a flagellum
CHARACTERISTICS OF BACTERIA

Bacteria are prokaryotes

Bacterial cell wall consisting of peptidoglycan
 Some bacteria have tail-like structures called flagella that help bacteria to move
 Some bacteria are beneficial and some are pathogenic
  Bacteria have pili to attach a bacterial cell to specific surfaces
 Bacteria have plasmids (Extra circular DNA molecule)
CHARACTERISTICS OF BACTERIA

Like eukaryotic cells, bacterial cells have:

 Cytoplasm, the fluid inside the cell.
 A plasma or cell membrane, which acts as a barrier around the cell.
 Ribosomes, in which proteins are put together.
 DNA that is contained in a large chromosome.
MAIN GROUPS OF BACTERIA
Proteobacteria: This phylum contains the largest group of
bacteria and includes E.coli, Salmonella, Heliobacter pylori,
and Vibrio. bacteria.
Cyanobacteria: These bacteria are capable of photosynthesis.
They are also known as blue-green algae because of their
color.
Firmicutes: These gram-positive bacteria include Clostridium,
Bacillus, and mycoplasmas (bacteria without cell walls).
MAIN GROUPS OF BACTERIA
Chlamydiae: These parasitic bacteria reproduce inside their
host's cells. Organisms include Chlamydia trachomatis (causes
chlamydia STD) and Chlamydophila pneumoniae (causes
pneumonia).
Spirochetes: These corkscrew-shaped bacteria exhibit a
unique twisting motion. Examples include Borrelia burgdorferi
(cause Lyme disease) and Treponema pallidum (cause syphilis).
CLASSIFICATION OF BACTERIA
Classification is based on 10 characteristics of bacteria
These help to provide data for identification and classification
1. Morphology
2. Staining
3. Motility
4. Growth
CLASSIFICATION OF BACTERIA
5. Atmospheric requirements
6. Nutritional requirements
7. Biochemical and metabolic activities
8. Pathogenicity
9. Amino acid sequencing of proteins and
10. Genetic composition
MORPHOLOGY OF BACTERIA
There are 3 basic shapes of bacteria
A. Cocci (singular = coccus) or spherical shape
Can be -In chains of two (diplococci) e.g. Streptococcus pneumonia -Batches of
grapes e.g. Staphylococcus aureus
B. Bacilli (singular = bacillus), also called rod-shaped - Examples: Haemophilus
influenza type B, Salmonella typhi, Yersiniasp
C. Spiral -Example: Treponema pallidum -Vibrio cholerae is curved instead
MORPHOLOGY OF BACTERIA
REPRODUCTION OF BACTERIA
Bacteria can reproduce asexually (one parent) by means of binary fission: one
cell divides into two identical cells.

Bacteria can reproduce sexually (two parents) by means of conjugation: one

bacteria transfers some genetic material to another bacteria though a thread like
bridge.
INDUSTERIAL IMPORTANCE OF BACTERIA
Alphaproteobacteria used in industry are:
 Acetobacter, Gluconobacter, Zymomonas
Used in production of Acetic Acid, Gluconic Acid and Copious amount of
Alcohol
Acetic acid bacteria used in:
 Production of glucoronic acid ,galactonic aicd, arabonic acid
 Vineger, sorbose.
 Manufacture of ascorbic acid
 Produce pure cellulose
AGROBACTERIUM TUMEFACIENS

 It is Soil bacterium.
 Having T DNA occurs in Ti plasmid.
 Ti plasmid is used as vector for higher plants.
Produced genetically modified plants.
Golden Rice
Greater pro vitamin A content
INDUSTERIAL IMPORTANCE OF BACTERIA

Clostridium spp : Pathogens of humans and animals.

 Clostridium thermocellum :Convert the sugars into ethanol
Bacillus spp : Enzyme production, to kill insects.
Bacillus papilliae : Infects and kills the larvae of the beetles in plants.
B. thuringiensis : Produces Bt toxins which kill insects and used as spray
INDUSTERIAL IMPORTANCE OF BACTERIA

Streptomyces : many antibiotics as well as non-anti-microbial drugs have been

obtained.
 Leuconostoc: Involved in pickling of vegetables
 Lactococcus: Used as starter in yoghurt manufacture, Produces copious
amounts of lactic acid.
 Enterococcus: Used to monitor water quality
ALGAE
Plant-like protists are commonly called alage. They are grouped together
because, like plants, they are all autotrophs.

Diatoms Dinoflagellates Euglena

ALGAE

 Algae constitute an important group like plants which mostly occur in aquatic
habitats. They are commonly known as pond scum and sea weeds.
Their controlled growth can provide positive help in tackling some present day
problems such as disposal of sewage and industrial wastes, conservation of water
and soil, and improvement of quality and yield of food products.
STRUCTURE OF ALGAE
STRUCTURE OF ALGAE
CHARACTERISTICS OF ALGAE

 Algae are chlorophyll-bearing autotrophic thalloid plant body

Cell wall is composed of cellulose
Almost all the algae are aquatic.
The plant body may be unicellular to large multicellular structure.
The multicellular complex thalli lack vascu­lar tissue
The sex organs are generally unicellular
CHARACTERISTICS OF ALGAE

 The zygote undergoes further development either by mitosis or meiosis,

but not through embryo formation.
Plants having distinct alternation of genera­tions.
Reproduction occurs by vegetative, Sexual and asexual
Both gametophyte and sporophyte generations present
in the life cycle are independent.
CLASSIFICATION OF ALGAE
This classification is based on structure, locomotion, pigments and chlorophyll
1. Euglenophyta (Euglenoids)
2. Pyrrophyta (Dinoflagellates)
3. Chrysophyta (Diatoms)
4. Phaeophyta (Brown Algae)
5. Rhodophyta (Red Algae)
6. Chlorophyta (Green Algae)
INDUSTERIAL IMPORTANCE OF ALGAE

Agar is obtained commercially from species of Gelidium, Gracilaria and

chondrus which is used in food and alcohol industry and as a culture medium for
microbes.
 Carrageenan is obtained from the cell walls of Chondrus crispus and Gigartina
stellata. Carrageenan is used in paints, cosmetics, alcohol and sugar, textile,
leather and brewing industries.
 Alginate (salts of algainic acid) which obtained from cell wall of the brown
algae is a gel, useful as thickner, emulsifier and gelling agent.
INDUSTERIAL IMPORTANCE OF ALGAE
 Cultivation of Spirulina is gaining importance as feed for fish, poultry and
cattle.
 Algae species have proteins, vitamins(A, B, C and E), lipids and minerals that
is why some Algae species are used as food in several countries.
 Blue-green algae are treated as bio-fertilizers from olden days
 Algae are making the water clean, by realizing Oxygen and they fixed nitrogen
in to soil
 Laminaria, Ecklonia, Eisenia, etc. Are used in the industry to prepare iodine
FUNGI
Fungi are eukaryotes that have cell walls, are heterotrophs that feed by absorbing
their food, and use spores to reproduce.
STRUCTURE OF FUNGI
Fungi may be unicellular, like yeast, or mulitcellular.
The cells of multicellular fungi are arranged into branching threadlike tubes
called hyphae.

What a fungus looks like

depends on how the
hyphae are arranged.
CHARATRISTICS OF FUNGI

Fungi are NOT plants

Non photosynthetic
Eukaryotes
Non motile
Most are saprobes (live on dead organisms)
Important decomposers & recyclers of nutrients
CHARATRISTICS OF FUNGI

Most are multicellular,

Some are unicellular yeast
Lack true roots, stems or leaves
Cell walls are made of chitin (complex polysaccharide)
Body is called the Thallus
Grow as microscopic tubes or filaments called hyphae
NUTRITION OF FUNGI
First fungi grow hyphae into a food source. Then digestive chemicals ooze from
the hyphae into the food, breaking it down into small substances that can be
absorbed by the hyphae.
REPRODUCTION IN FUNGI

Fungi usually reproduce by making lightweight spores in reproductive structures

called fruiting bodies. The spores can then be carried easily through the air or
water to new sites. Most fungi reproduce both sexually and asexually.
Asexual Reproduction: Cells at the tips of the hyphae can divide to form spores,
which grow into fungi that are genetically identical to the parent.
Sexual Reproduction: Hyphae of two fungi can grow together and exchange
genetic material, then grow a new spore producing structure.
REPRODUCTION IN FUNGI

Asexual Sexual
INDUSTERIAL IMPORTANCE OF FUNGI

Fungi are used in food industries in

 Backing
 Brewing
 Cheese making
 Mushroom cultivation
 Oriental food fermentation
INDUSTERIAL IMPORTANCE OF FUNGI
Fungi are used in industry for these products
 Antibiotics
 Ethanol
 Enzymes
 Polysaccharides
 Vitamins
 Organic Acids
 Gibberellins
INDUSTERIAL IMPORTANCE OF FUNGI
 Saccharomyces cerevisiae: Used for alcohol production
 Yeast is used in bread and alcohol industry
 Penicillin is derived from Penicillium chrysogenum
 Aspergillus terreus produces a secondary metabolite called lovastatin
 Fungi are responsible for a range of flavours including terpenes, menthol and
lactones.
 Fungi produce a range of compounds that alter the colour of food.