Microbiology was originally started since the microscope was invented and became a very important field in biology after Louis Pasteur was able to explain the fermentation process of wine (wine) and make rabies vaccines. opening up another important area: biochemistry.
What is meant by food microbiology?
Understanding Microbiology
Microbiology is the science of biology that studies microorganisms. The object of study is usually all (living) creatures that need to be examined using a microscope, especially bacteria, microscopic algae, fungi, archaea, and protozoa. Viruses are also often included even though they cannot be fully considered as living things.
The application of microbiology in the present time enters various fields and cannot be separated from other branches because it is also needed in the fields of pharmacy, agriculture, medicine, nutritional science, chemical engineering, to astropology and aekeology.
Modern Microbiology
Entering the 20th century, two related branches of microbiology began to develop: basic microbiology and applied microbiology. Basic microbiology is leading to new discoveries in this field. Meanwhile, applied microbiology is more directed at problem solving aspects related to this field. Since the discovery of the concept of DNA, the field of microbiology has also entered the molecular era. The success of DNA sequencing succeeded in uncovering the phylogenetics (evolution) among various types of bacteria.
Short Development of Microbiology
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Era Robert Hooke then Antonie van Leeuwenhoek
Robert Hooke (1635-1703) was an English mathematician, natural historian, and microscopist. In his famous book, Micrographia (1665), Hooke illustrated the structure of the fruiting bodies of a type of mold. This was the first published description of microorganisms.
From the 16th century, it was seen that there was a disease-causing agent that could transmit disease. After its discovery, it was believed that microorganisms were the intended agent, but there has never been any evidence. Robert Koch (1842-1910), a doctor who came from Germany, was the first to discover the concept of the relationship between infectious diseases and microorganisms by including experimental evidence. The concept discovered by Koch is also known as “Koch’s postulate” and is now the gold standard for determining infectious diseases.
In the years that followed, many other observations also confirmed van Leeuwenhoek’s findings, but the increase in understanding of the properties and benefits of microorganisms was slow for the next 150 years. It was only in the 19th century, that is, after the production of microscopes increased so rapidly that human curiosity about microorganisms began to develop again.
Mechanism of action of anti-microorganisms
- DNA damage
- Protein denaturation
- Disorders of the sulfhydryl groups
- Chemical antagonism damages the cell walls of bacteria
Factors that affect the resistance of microorganisms to anti-microorganisms
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Physical elements
- Hot
- Irradiation by UV rays
- cooling at a standard temperature
- alcohol
- Heavy metal ions
- Detergent
- Oxidizing agent
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