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- 2. Members of theGroup Menchie Bagos Allyza Jean Diaz Jan Lenard Salvador Wahren Beltran Ma. Patricia Sanchez Jhonaline Doria
- 3. Characteristics of Bacilli -rod-shaped - first called Bacterium by Christian Gottfried Ehrenberg, but later called as Bacillus - have a cell wall made of peptidoglycan - Gram positive bacteria have thicker cell wall; gram negative have thinner - Gram positive bacteria may turn into gram negative with age - can be obligate aerobes (oxygen dependent) or facultatively anaerobic (oxygen independent) - have 16S ribosome diversity - endospore-forming
- 4. Characteristics of Bacilli -their physiologic abilities allow them to live in any natural environment - only one endospore is formed per cell - spores are resistant to cold, heat , radiation, desiccation and disinfectants - widely found in soil and water - mostly occur in chains - both free-living (non-parasitic) and parasitic pathogenic species
- 5. Arrangement of Bacilli Examples: SingleRod: Bacillus cereus Diplobacilli: Coxiella burnetii, Moraxella bovis, Klebsiella rhinoscleromatis, etc. Diplobacilli - Most bacilli appear as single rods. Diplobacilli appear in pairs after division.
- 6. Streptobacilli The bacilli arearranged in chains, as the cells divide in one plane. Examples: Streptobacillus moniliformis Arrangement of Bacilli
- 7. Coccobacilli These are soshort and stumpy that they appear ovoid. They look like coccus and bacillus. Examples: Haemophilus influenzae, Gardnerella vaginalis, and Chlamydia trachomatis Arrangement of Bacilli
- 8. Palisades The bacilli bendat the points of division following the cell divisions, resulting in a palisade arrangement resembling a picket fence and angular patterns that look like Chinese letters. Example: Corynebacterium diphtheriae Arrangement of Bacilli
- 9. Metabolism All Bacillus spp.metabolize organic substrates, such as amino acids, organic acids, and sugars, by aerobic respiration, anaerobic respiration, or fermentation, depending on species and environment.
- 11. - causes anthraxthat affects humans and animals Humans contract the disease in three different ways: 1. Cutaneous anthrax 2. Gastrointestinal anthrax 3. Pulmonary anthrax 1. Bacillus anthracis
- 12. - Food poisoning(acute diarrhea with vomiting; often associated with cooked foods held at a warm temperature for a long time) 2. Bacillus cereus
- 13. - Infections attributedto Bacillus subtilis include bacteremia, endocarditis, pneumonia, and septicemia. 3. Bacillus subtilis
- 14. - produces atoxin that causes diseases in insects 4. Bacillus thuringiensis
- 15. - Foodborne illnessproduces fever, muscle aches, and, in many people, diarrhea. Severe infections can cause headaches, meningitis, convulsions, and death. 5. Listeria monocytogenes
- 16. - most frequentcauses of many common bacterial infections, including cholecystitis, bacteremia, cholangitis, urinary tract infection (UTI), and traveler's diarrhea, and other clinical infections such as neonatal meningitis and pneumonia. 6. Escherichia coli
- 17. - H. influenzaemost often cause pneumonia but can also cause severe illnesses like meningitis and bloodstream infections. 7. Haemophilus influenzae
- 18. Common types ofBacilli 1 3 4 2 5 Bacillus anthracis Bacillus subtilis Bacillus cereus Bacillus thuringiensis Bacillus coagulans 1 2 3 4 5
- 19. Bacillus anthracis Characteristics • Foundin the soil, water, and vegetation and infects cows, sheep, and horses • It grows optimally at 36° C • Colonies may appear 15 to 24 hours after the inoculation of sheep blood agar • Virulence factors - Poly - D Glutammate capsule - Spores- Dipicolinic acid • Toxin - Anthrax toxin- two components - Lethal factor- cleaves MAPK, zinc, metalloproteinase. Leads to apoptosis. - Edema factor- Adenylyl cyclase, inactive cells especially macrophages - can be carried by animals
- 20. • Spore forming -(forms) Central/ Subterminal - (shape of pores) Elliptical/ Oval • Aerobic • Non - motile • Non - acid fast • Found in single, in pairs, or in short chains Bacillus anthracis Morphology
- 21. Bacillus subtilis Characteristics • Foundin soil and the gastrointestinal tract of ruminants and humans. • Growth best at 37 °C • Contain forespore membranes • Have an inner and outer coat membrane • Heterotrophic. • Form’s endospores. • Facultative anaerobe.
- 22. Bacillus subtilis Morphology • Rod-shapedbacterium that forms small clumps or chains, stays by itself. • Stain: Pink or Purple • Has a single circular chromosome that is located in the nucleoid region of the cytoplasm. • acid-fast negative
- 23. Bacillus cereus Characteristics • Foundin soil, on vegetables, and in many raw and processed foods. • Grows in a range of 10 to 50 °C • Beta hemolytic • Two toxins - Emetic Toxin - Diarrheal Toxin • Motile, Non capsulated • B. Cereus does produce the enzyme Gelatinase.
- 24. Bacillus cereus Morphology • Rod-shapedbacilli with square end • Rods arranged in singles or pairs (cars) • Spores are visible creating a clear area • Obligate aerobe • Spore forming • produce toxins, causing two types of gastrointestinal illness: the emetic (vomiting) syndrome and the diarrhoeal syndrome.
- 25. Bacillus thuringiensis Characteristics • Containsgenes for several protein toxic to insects • Entomopathogenic • Found usually in soil, grain dusts, dead insects and water • 30°C is the proper incubation temperature • Found in soil, water, plants, stored cereals and dead insects. • Use as a biopesticide against insects and especially lepidopteran larvae also.
- 26. Bacillus thuringiensis • Rodshaped • Spore-forming • Aerobic bacterium • Thick cell wall that is comprised of Peptidoglycan (amino acid polypeptide and sugar) • found between the cell wall and plasma membrane. Morphology
- 27. Bacillus coagulans Characteristics • Foundnaturally in your intestines • Grows optimally at 37°C • Probiotic bacteria • Marketed as Lactobacillus sporogenes or a 'sporeforming lactic acid bacterium' probiotic • Nonpathogenic / non toxicogenic • Produces lactic acid and is often misclassified as lactobacillus. • Relief from bloating or digestive discomfort
- 28. Bacillus coagulans Morphology • Facultativeanaerobic • Endospore-forming • Can survive in both aerobic and anaerobic conditions. • Found in fermented foods such as sauerkraut, kimchi, and yogurt. • It produces lactic acid, but isn't the same thing as Lactobacillus • This is unlike Lactobacillus and many other probiotics.
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