Microbiology and Biotechnology
Senior 4 · Biology
Microbiology and Biotechnology
Lesson 4 of 5
25 min
In a warm, rich broth, a single E. coli cell can divide every 20 minutes or so. After one hour there are 8 cells; after ten hours, if every cell kept dividing, there would be , more than a thousand million. A spoonful of milk left on a warm table, or a cut that is not cleaned, gives bacteria exactly this chance. Yet the world is not buried in bacteria. Something always stops the growth, and understanding what, and when, is central to food safety, medicine and every industry that uses microbes.
Definition
Binary fission: asexual reproduction of a prokaryote: the DNA is copied and the cell divides into two identical cells.
Generation time (doubling time), : the time taken for a population of cells to double in number.
Exponential (logarithmic) growth: growth in which the population doubles in each equal time interval, so the number multiplies rather than adds.
Viable count: the number of living cells able to form colonies, given as colony-forming units (CFU) per cm³. Total count: all cells, living and dead, counted under the microscope in a counting chamber (haemocytometer).
Serial dilution: a series of stepwise dilutions, each by the same factor (often 10), used to reduce a dense culture to a countable number of cells.
If a population starts with cells and passes through generations, each doubling the number:
Taking logarithms gives the number of generations from two counts:
Worked example 1: finding the generation time
During the log phase, a culture grew from to cells per cm³ in 2 hours. Calculate (a) the number of generations and (b) the generation time. (c) How many cells per cm³ would there be after another hour, if growth continued at the same rate?
In a closed container (a batch culture) nutrients are not replaced and wastes are not removed, so the population passes through four phases. Because numbers change by many powers of ten, they are plotted on a logarithmic scale, on which exponential growth appears as a straight line.
| Phase | What happens | Why |
|---|---|---|
| Lag | Little or no increase in number | Cells adjust to the new medium: they take up water, make enzymes for the nutrients present and copy their DNA |
| Log (exponential) | Numbers double every generation; a straight line on a log scale | Nutrients plentiful, little waste; division as fast as conditions allow. Cells are most sensitive to antibiotics now |
| Stationary | Number of living cells stays constant | Nutrients run short and toxic wastes (acids, alcohol) build up: new cells are formed only as fast as others die. Some bacteria form spores |
| Death (decline) | Number of living cells falls, often exponentially | Nutrients exhausted and wastes toxic: more cells die than are formed |
A culture may hold millions of cells per cm³, far too many to count. It is diluted step by step, and a known volume of each high dilution is spread on agar. Each living cell grows into one colony, so the colonies can be counted and multiplied back up.
Worked example 2: a viable count
Use Figure 2. Calculate the number of living bacteria per cm³ in the original culture.
| Role | Bacteria and what they do |
|---|---|
| Decomposition and recycling | Saprotrophic bacteria break down dead organisms and wastes, releasing carbon dioxide, ammonium and minerals for plants (S3 Unit 3, nutrient cycles) |
| Nitrogen fixation | Rhizobium in the root nodules of beans, peas and other legumes turns nitrogen gas into ammonium for the plant, in exchange for sugars; this is why beans enrich the soil for the next crop |
| Nitrification | Nitrosomonas oxidises ammonium to nitrite and Nitrobacter oxidises nitrite to nitrate, the form most plants absorb |
| Digestion in animals | Bacteria in the rumen of cattle and goats digest cellulose, which the animals cannot digest themselves; gut bacteria in humans make vitamin K |
| Food production | Lactic acid bacteria (Lactobacillus, Lactococcus) ferment the lactose in milk to lactic acid in ikivuguto, yoghurt and cheese; Acetobacter makes vinegar |
| Biotechnology and medicine | Genetically modified E. coli makes insulin; Streptomyces makes antibiotics such as streptomycin; bacteria make enzymes for industry (Lesson 5) |
| Sewage treatment and clean-up | Bacteria digest organic waste in sewage works and can break down oil and other pollutants (bioremediation) |
| Harmful roles | Disease in people, animals and crops (cholera, TB, bacterial wilt of potato); food spoilage; denitrifying bacteria return soil nitrate to nitrogen gas, lowering soil fertility |
Worked example 3: how long does milk stay safe?
Fresh milk contains bacteria per cm³. It is regarded as spoiled at per cm³. At 30 °C the bacteria double every 30 minutes; in a refrigerator at 5 °C, every 8 hours (illustrative values; ignore the lag phase). How long does the milk last at each temperature?
Bio-Rad Laboratories: "Serial Dilution and Plate Counts". Watch how each tube is mixed before the next transfer, why a fresh sterile pipette tip is used each time, and how the count is multiplied back up by the dilution.
Warning
Common mistakes
Tip
Memory hook. The growth curve is a day in the life of a crowded city: "Late start, Lots of births, Stuck at full, Declining" (Lag, Log, Stationary, Death). For counts: "CFU = colonies ÷ (volume × dilution)".
Practice: bacterial growth and the roles of bacteria
Key points
Sources and credits
Quick check
Put the phases of a batch culture's growth curve in order.
Tap the cards in the right order.