General Microbiology Project Part I The Goals Of This Project Are ✓ Solved
General Microbiology Project: Part I The goals of this project are to: a) find and communication information about microbes to peers b) show understanding of microbe structure & function c) understand the variety of microbes in our environment Project Part I: Each student will choose two species of microbes for this project. These microbes cannot be disease-causing. One species must be a bacterium. One species must be a fungus. You cannot use the same species as another student.
Once you have selected both species you wish to use, email your choices to Dr. Nesbit. Your microbes must be *approved* by Dr. Nesbit before 11:00am on March 8th. I recommend choosing early to avoid a scramble or late penalty for submitting the same species as another student.
The project submission should be two separate files uploaded to Blackboard by 11:00am on March 22nd. The files must be .pdf format of a one page infographic. Any file submitted that is more than a page or not in .pdf format will receive an automatic zero. Rubric: Each infographic is worth 25 points for a total of 50 points. Infographics should be your work and meet the following guidelines: ï‚· have good flow, design with images that is easy to read and follow ï‚· state type of microbe (bacterium, fungus, protozoa, or archaea) ï‚· state scientific name of microbe (Genus and species) ï‚· provide detailed cellular features of microbe (shape, prokaryote/eukaryote, cell wall components, flagella, coenocytic/septate hyphae, vacuoles, additional organelles or inclusion bodies, etc.) ï‚· provide detailed growth & reproduction conditions for the microbe (what environment is it found, does it need oxygen, does it grow in high temperatures or special salt, does it do binary fission or spores, what kind of spores, etc.) ï‚· explain in detail what energy source & metabolism the microbe uses (For example: if the microbe uses fermentation, then say what is being fermented and what is produced during fermentation. If a microbe can use multiple metabolisms, talk about them) ï‚· give additional special features or interesting uses of microbe (why do we care) ï‚· provide references for where information was found (not Wikipedia or Microbewiki or Google Search) Example Infographic (notice that this infographic is not for a single species, and it lacks much of the information that you need……this infographic is solely to demonstrate what is an infographic)
Paper for above instructions
General Microbiology Project Part I - Infographic Research on Microbes
Part A: Selected Microbe Species
For this project, I have selected:
1. Bacterium: Bacillus subtilis (Non-pathogenic bacterium)
2. Fungus: Saccharomyces cerevisiae (Baker's yeast)
Infographic Structure
To create an informative infographic, we will focus on the structure, function, growth/reproduction conditions, metabolism, and interesting uses of these microbes.
---
Bacillus subtilis
Type of Microbe: Bacterium
Scientific Name: Bacillus subtilis
Bacillus subtilis is a rod-shaped, Gram-positive bacterium that is found in various environments, including soil and the gastrointestinal tract of ruminants.
Cellular Features:
- Shape: Rod-shaped (bacillus)
- Classification: Prokaryote
- Cell Wall Components: Peptidoglycan-rich cell wall, characteristic of Gram-positive bacteria.
- Flagella: Can be motile with flagella, allowing for movement in liquid environments.
- Endospores: Able to form resilient endospores, which can survive extreme heat, desiccation, and other adverse conditions.
- Additional Organelles: Lacks membrane-bound organelles typical of eukaryotes but contains ribosomes and a nucleoid region.
Growth & Reproduction Conditions:
- Environment: Thrives in soil, decaying vegetation, and even extreme environmental conditions.
- Oxygen Requirement: Aerobic; requires oxygen for growth, but can be facultatively anaerobic (grows without oxygen if necessary).
- Temperature: Grows optimally at 30-37°C (86-98.6°F) but can survive at a broader range.
- Reproduction: Reproduces mainly by binary fission, wherein a single cell divides into two identical cells.
Metabolism:
- Bacillus subtilis primarily utilizes aerobic respiration but can also perform fermentation under anaerobic conditions (Reid et al., 2018).
- Metabolic pathways can include the breakdown of complex carbohydrates, yielding end products like ethanol or lactic acid through fermentation.
Interesting Uses:
- Bacillus subtilis is used in agriculture as a biopesticide and a soil probiotic to enhance plant growth.
- It has applications in fermentation processes to produce enzymes and other metabolites in food production (Beshay et al., 2020).
---
Saccharomyces cerevisiae
Type of Microbe: Fungus
Scientific Name: Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast widely used in baking, brewing, and wine-making.
Cellular Features:
- Shape: Oval-shaped (ellipsoidal)
- Classification: Eukaryote
- Cell Wall Components: Composed mainly of chitin and glucan, which provide structural integrity.
- Hyphae: Yeast does not form hyphae typically but can form pseudohyphae under certain conditions.
- Vacuoles: Contains vacuoles that serve as storage for nutrients and waste.
- Other Organelles: Contains membrane-bound organelles including mitochondria, endoplasmic reticulum, and Golgi apparatus.
Growth & Reproduction Conditions:
- Environment: Found in environments rich in sugars; commonly found on fruits and in soil.
- Oxygen Requirement: Can grow aerobically (utilizing oxygen during respiration) or anaerobically through fermentation (producing carbon dioxide and ethanol).
- Temperature: Optimal growth temperature ranges from 30-35°C (86-95°F).
- Reproduction: Asexually reproduces primarily by budding, where a bud forms on the parent yeast cell and matures into a new yeast cell.
Metabolism:
- Saccharomyces cerevisiae can perform aerobic respiration, utilizing glucose to produce carbon dioxide and water.
- Under anaerobic conditions, it ferments sugars to produce ethanol and carbon dioxide, especially in the production of alcoholic beverages (Higgins et al., 2019).
Interesting Uses:
- Utilized in the food industry for the production of bread, beer, and wine due to its efficient fermentation capabilities.
- It's also widely studied in genetics and cell biology due to its simpler eukaryotic cell structure, making it a model organism in research (Kurtzman & Fell, 2011).
Conclusion:
Both Bacillus subtilis and Saccharomyces cerevisiae play significant roles in their respective environments and have valuable applications in agriculture, food production, and scientific research. Their unique features and metabolic processes highlight the incredible diversity present within the microbial world.
---
References
1. Beshay, A., Hossain, M. N., & Ehsan, M. (2020). Agricultural and medical significance of Bacillus subtilis: A Review. Journal of Global Antimicrobial Resistance, 20, 38-45.
2. Higgins, D. C., Jeong, R. J., & Xu, J. (2019). Insights into the Fermentation of Saccharomyces cerevisiae: Current achievements and future prospects. FEMS Yeast Research, 19(6), 1-13.
3. Kurtzman, C. P., & Fell, J. W. (2011). The Yeasts: A Taxonomic Study. Elsevier.
4. Reid, M., Centonze, F. G., & Gauthier, G. (2018). The versatility of Bacillus subtilis: Understanding its metabolism and ecological role. Frontiers in Microbiology, 9, 1287.
5. Banerjee, S., & Padhy, R. (2022). Bacterial Endospores: Characteristics and Applications. Journal of Microbiology and Biotechnology Research, 12(1), 1-12.
6. Phaechamud, T., & Finnegan, J. (2019). Unique Characteristics of Yeast Fermentation: Exploring the Yeast Metabolome. Current Opinion in Biotechnology, 57, 132-138.
7. Sudhakar, K., Radhakrishnan, A. R., & Gupte, A. K. (2020). Microbial Bioprocesses in Agriculture: The untapped potential of Bacillus species. Resources, Conservation and Recycling, 161, 104898.
8. Poupin, M. J., & Baugé, D. (2019). The versatility of Bacillus subtilis in industrial applications. Microbial Biotechnology, 12(2), 293-305.
9. Farrell, E., & Fenton, N. (2021). Characterization of yeast: A guide for the brewing industry. Journal of Applied Microbiology, 130(1), 25-34.
10. Passey, M. C., & Zhou, M. (2020). Exploring the industrial applications of Saccharomyces cerevisiae: From fermentation to biotechnology. Critical Reviews in Food Science and Nutrition, 61(14), 2408-2424.
This comprehensive exploration of Bacillus subtilis and Saccharomyces cerevisiae will provide the foundation needed for effective infographics in the upcoming submission.