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Questions and Answers
Denys associated pyogenic ______ with death of a person who ate meat prepared from a diseased cow.
Denys associated pyogenic ______ with death of a person who ate meat prepared from a diseased cow.
Staphylococcus
Marie von Ermengem isolated Bacillus botulinus (Clostridium ______) from contaminated meat and proved that it caused botulism.
Marie von Ermengem isolated Bacillus botulinus (Clostridium ______) from contaminated meat and proved that it caused botulism.
botulinum
Car Weigert used ______ blue (a synthetic dye) to stain bacteria in aqueous suspension.
Car Weigert used ______ blue (a synthetic dye) to stain bacteria in aqueous suspension.
methylene
Ferdinand Cohn showed heat resistance of Bacillus ______ endospores.
Ferdinand Cohn showed heat resistance of Bacillus ______ endospores.
Joseph Lister isolated ______ lactis in pure culture by serial dilution from sour milk.
Joseph Lister isolated ______ lactis in pure culture by serial dilution from sour milk.
Hans Christian Gram developed Gram ______ of bacterial cells.
Hans Christian Gram developed Gram ______ of bacterial cells.
In 1658, Athanasius Kircher used a ______ to observe minute living worms in putrid milk and meat
In 1658, Athanasius Kircher used a ______ to observe minute living worms in putrid milk and meat
Antony Van Leuwenhoek observed ______ in saliva, rain water, and vinegar
Antony Van Leuwenhoek observed ______ in saliva, rain water, and vinegar
Antony Van Leuwenhoek called the microorganisms he observed ______
Antony Van Leuwenhoek called the microorganisms he observed ______
Ferdinand Cohn developed a ______ classification system of bacteria
Ferdinand Cohn developed a ______ classification system of bacteria
Ferdinand Cohn discovered that some bacteria produce ______
Ferdinand Cohn discovered that some bacteria produce ______
The ______ theory suggests that life forms can emerge from non-living things
The ______ theory suggests that life forms can emerge from non-living things
Francesco Redi's experiment involved placing fresh meat in three ______
Francesco Redi's experiment involved placing fresh meat in three ______
Lazzaro Spallanzani boiled the broth and ______ the flask immediately after boiling
Lazzaro Spallanzani boiled the broth and ______ the flask immediately after boiling
Antoine Laurent Lavoisier found that ______ is necessary for life
Antoine Laurent Lavoisier found that ______ is necessary for life
Louis Pasteur discovered that bacteria could grow only if the infusions were contaminated with bacteria carried by ______ particles in air
Louis Pasteur discovered that bacteria could grow only if the infusions were contaminated with bacteria carried by ______ particles in air
______ named the microscopic organism found on the surface of wine during vinegar production as Mycoderma mesentericum.
______ named the microscopic organism found on the surface of wine during vinegar production as Mycoderma mesentericum.
In ______, PASTEUR proved that this organism was associated with the conversion of alcohol to acetic acid and named it Mycoderma aceti.
In ______, PASTEUR proved that this organism was associated with the conversion of alcohol to acetic acid and named it Mycoderma aceti.
______ renamed it Acetobacter aceti in 1898.
______ renamed it Acetobacter aceti in 1898.
Theodor Schwann named the organism involved in sugar fermentation as ______ in 1837.
Theodor Schwann named the organism involved in sugar fermentation as ______ in 1837.
Charles Cogniard-Latour suggested that growth of yeasts was associated with alcohol fermentation in ______.
Charles Cogniard-Latour suggested that growth of yeasts was associated with alcohol fermentation in ______.
In ______, Louis Pasteur showed that fermentation of lactic acid and alcohol from sugar was the result of growth of specific bacteria and yeasts, respectively.
In ______, Louis Pasteur showed that fermentation of lactic acid and alcohol from sugar was the result of growth of specific bacteria and yeasts, respectively.
Emil Hansen used pure cultures of ______ to ferment beer in 1883.
Emil Hansen used pure cultures of ______ to ferment beer in 1883.
L.Pasteur recommended heating of wine at 145 ° F (62.7°C) for 30 min to destroy ______ bacteria.
L.Pasteur recommended heating of wine at 145 ° F (62.7°C) for 30 min to destroy ______ bacteria.
Study Notes
Early Developments in Microbiology
- 8000 BC: Agriculture and animal husbandry began
- 8000-1000 BC: Many food preservation methods like smoking, fermentation, etc. emerged to prevent spoilage
- 7000 BC: Babylonians discovered beer
- 6000 BC: First study on food spoilage
- 3500 BC: Wine production started
- 3000 BC: Egyptians manufactured cheese and butter
- 1000 BC: Romans used snow to preserve shrimp, smoked and fermented meat
Development of Microscopy
- 1658: Athanasius Kircher observed minute living worms in putrid milk and meat using a microscope
- 1664: Robert Hooke described the structure of molds
- 1676: Antony Van Leuwenhoek observed bacteria in saliva, rainwater, and vinegar, and identified three morphological structures: spherical (cocci), cylindrical (bacilli), and spiral (spirilla)
Early Microbiologists
- 1700s: Francesco Redi disproved spontaneous generation theory through experiments with meat and flies
- 1731-1781: John Needham supported spontaneous generation theory, but was later disproven by Lazzaro Spallanzani
- 1861: Louis Pasteur proved that boiled infusions could grow bacteria only if contaminated with bacteria carried by dust particles in air
Food Preservation and Microbiology
- 1804: Nicolas Appert developed methods to preserve foods in sealed glass bottles by heat in boiling water
- 1819: Peter Durand developed canning preservation of foods in steel cans
- 1839: Charles Mitchell introduced tin lining of metal cans
- 1870: Louis Pasteur recommended heating wine at 145°F (62.7°C) for 30 minutes to destroy souring bacteria
- 1895: Harry Russell showed that gaseous swelling with bad odors in canned peas was due to growth of heat-resistant bacteria (spores)
Key Discoveries
- 1854: Heinrich Schröder and Theodore von Dusch used cotton to close tubes and flasks to prevent microbial contamination in heated culture broths
- 1876: Carl Weigert used methylene blue to stain bacteria in aqueous suspension
- 1877: Ferdinand Cohn showed the heat resistance of Bacillus subtilis endospores
- 1880: Robert Koch and his associates introduced solid media, Petri dish, flagellar staining, steam sterilization of media above 100°C, and photography of cells and spores
- 1884: Hans Christian Gram developed Gram staining of bacterial cells
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Description
Explore the early history of microbiology, from the development of food preservation methods to the discovery of microscopes. Learn about the contributions of ancient civilizations and early scientists.
