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UIUC MCB 100 - The History of Microbiology (cont.)

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MCB 100 1st Edition Lecture 4 Outline of Last Lecture I. Questions that drove the development of microbiology II. Scientific method III. Significant individuals in history and their achievements/discoveries Outline of Current Lecture I. Study of fermentationII. Vaccination against viral infectionIII. Fighting infectious disease with cleanlinessIV. Four eras in the history of microbiologyCurrent LectureI. The study of Fermentationa. 1800s: the term fermentation was used to mean the production of alcohol and acids from sugars, decomposition of wastes or putrefaction of meat or dairy productsb. People have been producing beer, wine, and vinegar for thousands of years, but early microbiologists and Pasteur discovered that yeasts are needed to make alcohol while bacteria produce acidic productsc. Pasteurization- the use of heat to kill undesirable microorganisms in a beverage d. Buchner did some first studies of enzymes. He displayed that cell free extracts of yeast could convert sugar to alcohol. e. Products made with the help of microorganisms:i. Cheese, beer, wine, spirits, soy sauce, yogurt, vinegar, sour cream, raised bread, amino acids, vitamins, antibiotics, vaccines, hormones, solvents, enzymes, tea, food thickening agents, etc. f. Alcohol fermentationII. Vaccination against viral infectiona. Jenner developed vaccination to provide people with immunity to smallpox (1789) -improvement on inoculationb. Pasteur developed rabies vaccine (1885)c. Ivanowski discovered Tobacco Mosaic Virus (1892) III. Use of cleanliness and Disinfectants to Fight Infectious Diseasea. Semmelweis used handwashing to stop the spread of puerperal fever (1847)b. Nightingale introduced antiseptic nursing practices in military hospitals (1855)These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.c. Koch showed that anthrax in cattle was caused by Bacillus anthracis (1876)IV. Four Eras in the History of Microbiologya. Traditional practices- ancient times i. Making products using microorganisms without the knowledge of the existence of microorganismsii. (ex.) beer, wine, cheeseb. "Golden Age" of microbiology (late 1800s)i. Pasteur, Buchner, Koch, Lister, Erlich and others discover the role of microorganisms in fermentation and infectious diseases and develop techniques to control microorganismsc. "Classical Age" of microbiology (early 1900s)i. Fleming, Florey, Waksman, Salk, Weizmann, and others develop methods to produce antibiotics, enzymes, vaccines, and organic solvents using natural strains of microorganismsd. Biotechnology Era (late 1900s to present)i. Recombinant DNA technology is used to create new strains of microorganisms that can produce desirable products ii. Recombinant DNA technology-> genetic engineering iii. Gene therapy: process that involves inserting a missing gene or repairing a defective one in human


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UIUC MCB 100 - The History of Microbiology (cont.)

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