Microbiology History
10
Year Scientist name Around 1658 Athanasius Kircher 1664 Robert Hooke 1676-1683 Leeuwenhoek 1838 Ehrenberg 1875 Ferdinand Cohn 1940 Leeuwenhoek 1665 Redi 1749 Turbevill Needham 1765 Lazzaro Spallanzani Antoine Laurent Lavoisier
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Transcript of Microbiology History
Sheet1Chapter #1 Discovery of MicroorganismsYearScientist
nameWorkingAround 1658Athanasius KircherHe had seen minute living
worms in putrid meat and milk by using the microscope.
Magnification power of this microscope was so low that he could not
have seen bacteria.1664Robert HookeDescribe the Structer of molds.
1676-1683LeeuwenhoekHowever, probably the first person to see
different types of microorganisms. Especially bacteria, under a
microscope that probably did not have a magnification power above
300x. He observed bacteria in saliva, rainwater, vinegar, and other
materials; sketched the three morphological groups (spheroids or
cocci, cylindrical rods or bacilli, and spiral or spirilla); and
also described some to be motile. He called them animalcules.He
reported his observations to the newly formed scientific
organization, The Royal Society of London, where his observations
were read with fascination. As reasonably good microscopes were not
easily available at the time, other interested individuals and
scientists during the next 100 year only conformed his
observations.1838Ehrenberg Introduced the term bacteria and had
proposed at least 16 species in four genera.1875Ferdinand CohnHe
had developed the preliminary classification system of bacteria.
Coln also was the first to discover that some bacteria produced
spores.1940Although, like bacteria the existence of submicroscopic
viruses was recognized in the mid 19th century, they were observed
only after the invention of the electron microscope.Where are they
from?LeeuwenhoekThere were no bursts of activity, some scientific
minds were curious to determine from where the animalcules,
observed to be present in many different objects, were emanating.
Society had just emerged from Renaissance period, and science,
known as experimental philosophy, was in its infancy.The theory of
spontaneous generation, i.e., the generation of some from of life
from nonliving objects, had may powerful followers among the
educated and elite classes. Since the time of the Greeks, the
emergence of maggots from dead bodies and spoiled flesh was thought
to be due to spontaneous generation.1665RediHe disproved that
theory by showing that the maggots in spoiled meat and fish could
only appear if flies were allowed to contaminate them. The
advocates of the spontaneous generation theory argued that the
animalcules could not regenerate by themselves (biogenesis), but
they were present in different things only through abiogenesis
(Spontaneous generation). 1749Turbevill Needham He showed that
boiled meat and meat broth, following storage in covered flasks,
could have the presence of these animalcules by spontaneous
generation.1765Lazzaro Spallanzani Showed that boiling the meat
infusion in broth in a flask and sealing the flask immediately
prevented the appearance of these microscopic organisms, thereby
disproving Needham's theory.Antoine Laurent LavoisierThis was the
first time when Antoine and his coworkers showed the need of oxygen
for life. The believers of abiogenesis rejected Spallanzani's
observation, suggesting that was not enough vital force (oxygen)
present in the sealed flask for animalcules to appear through
spontaneous generation1830SchulzeBy passing air through acid,
showed that bacteria failed to appear in boiled meat infusion even
in the presence of air.1838Theodore SchwannBy passing air through
red hot tubes, showed that bacteria failed to appear in boiled meat
infusion even in the presence of air.1854SchroederBy passing air
through cotton, showed that bacteria failed to appear in boiled
meat infusion even in the presence of air.1895Harry RussellShowed
that gaseous swelling with bad odors in canned peas was due to
growth of heat resistant bacteria (Spores)Food borne
Diseases1820Justin Kerner He described food poisoning from eating
blood sausage (due to botulism). Fatal disease form eating blood
sausage was recognized as early as A.D 900.1849John SnowHe suggesed
the spread of cholera through drining water contaminated with
sewage. 1854Filoppo FaciniHe named the cholera bacilli as Vibrio
cholera, which was isolated in pure from Robert Koch in
1884.1856William BuddHe suggested that water contamination with
feces from infected person spread typhoid fever and advocated the
use of chlorine in water supply to overcome the problem.1800G.de
Morveau & W.CruikshankThey advocated the use of chlorine to
sanitize potable water.1885Theodor EscherichHe isolated Baacterium
coli (later named Escherichia Coli) from the feces and suggested
that some strains were associated with infant diarrhea.1888A.A.
Gartner He isolated Bacterium enteritidis (later Salmonella)from
the organs of a diseased man as well as from the meat the man
ate.1896Marie von ErmengemHe proved that Salmonella caused a fatal
disease in humans who consumed contaminated sausage.1894J. DenysHe
associated pathogenic Staphylococcus with death of a person who ate
meat prepared from a diseased cow.1895Marie von ErmengemHe isolated
Bacillus botulinus (Clostridium botulinum) from contaminated meat
and proved that it caused botulism.Microbiology
Techniques1854Heinrich Schroder & theodore con duschThey used
cotton to close tubes and flasks to prevent microbial contamination
in heated culture broths.1876Car WeigertHe used methylene blue (A
synthetic dye) to stain bacteria in aqueous suspensions.
1877Fredinand CohnHe showed heat resistance of bacillus subtilis
endospores.1878Joseph ListerHe Isolate Streptococcus lactis (Now
Lactococcus) in pure culture by serial dilution from sour
milk.1880Robert KochHe & his associates introduced many
important methods that are used in all branches of microbiology,
such as solid media (First Gelatin then agar) to purify and
enumerate bacteria, petri dish, flagellar staining,steam
sterilization of media above 100 and photography of cells and
spores.1884Hans Christian GramHe developed gram staining of
bacteria cells.
Sheet3Louis PasteurFinally, demonstrated that, in boiled
infusion, bacteria could grow only if the infusions were
contaminated with bacteria carried by dust particles in air. His
careful and controlled studies proved that bacteria were able to
reproduce (biogenesis) and life could not originate by spontaneous
generation. Louis PasteurShowed that wine fermentation from grapes
and souring of wine caused by microorganisms. He also proved that
spoilage of meat and milk was associated with the growth of
microorganisms . Later, he showed the association of microorganisms
with several diseases in humans, cattle and sheep, and he also
developed vaccines against a few diseases and animal diseases
caused by microorganisms, including rabies.Louis PasteurThe major
developments of ideas on the possible roles of microorganisms in
foods and their scientific proof were initiated Louis PasteurHe
proved that the organism which was present on surface of wine,
during vinegar production that was associated with the alcohol to
acetic acid and named it Mycoderma aceti.Louis PasteurHe showed
that fermentation of lactic acid and alochol from sugar was the
result of growth of specific bacteria and yeasts,
respectively.Louis PasteurHe recommended heating of wine at 62.7 OC
for 30 min to destroy souring bacteria. F.Soxhlet advanced boiling
of milk for 35 min to kill contaminated bacteria. Later, this
method was modified and named pasteuization and used to kill mainly
vegetative pathogens and many spoilage bacteria.
Sheet2Ehrenberg Introduced the term bacteria and had proposed
at least 16 species in four genera.Charles He suggested that growth
of yeasts was associated with alcohol fermentation C.J. Named the
microscopic organisms found on the surface of wine during vinegar
production as Mycoderma mesentericum.Emil Christian He used pure
cultures of yeasts of ferment beer.Ferdinand CohnHe had developed
the preliminary classification system of bacteria. Coln also was
the first to discover that some bacteria produced spores.Filoppo
FaciniHe named the cholera bacilli as Vibrio cholera, which was
isolated in pure from Robert Koch in 1884.Fredinand CohnHe showed
heat resistance of bacillus subtilis endospores.G.de Morveau &
W.CruikshankThey advocated the use of chlorine to sanitize potable
water.Hans Christian GramHe developed gram staining of bacteria
cells.Harry RussellShowed that gaseous swelling with bad odors in
canned peas was due to growth of heat resistant bacteria
(Spores)Heinrich Schroder & theodore con duschThey used cotton
to close tubes and flasks to prevent microbial contamination in
heated culture broths.Hermann HelmholtzThey proposed that
putrefaction and fermentation were connected with the presence of
the organisms derived from air.J. DenysHe associated pathogenic
Staphylococcus with death of a person who ate meat prepared from a
diseased cow.Joh TyndallShowed that boiled infusion could be stored
in dust free air in a box without microbial growth.John SnowHe
suggesed the spread of cholera through drining water contaminated
with sewage. Joseph ListerHe Isolate Streptococcus lactis (Now
Lactococcus) in pure culture by serial dilution from sour
milk.Lazzaro Spallanzani Showed that boiling the meat infusion in
broth in a flask and sealing the flask immediately prevented the
appearance of these microscopic organisms, thereby disproving
Needham's theory.