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This section covers the basics of microbiology, the chemicals of life — lipids, sugars and polysaccharides, nucleotides through to RNA and DNA, amino acids, peptides and proteins, and hybrid biochemicals — together with the kinetics of enzyme-catalysed reactions, metabolic stoichiometry and energetics, and molecular genetics and control systems.
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Basics of Microbiology Group Cell type Key features Industrial relevance Bacteria Prokaryotic No nucleus or membrane-bound organelles;
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0.5-5 μm; rapid growth; binary fission Amino acids, antibiotics, enzymes, recombinant proteins (E. coli) Yeasts Eukaryotic Single-celled fungi, 5-10 μm; budding; facultative anaerobes Ethanol, baking, brewing, heterologous protein expression Moulds (filamentous fungi) Eukaryotic Grow as hyphae forming a mycelium; aerobic Penicillin, citric acid, industrial enzymes Algae Eukaryotic Photosynthetic; need light and CO₂ Biofuels, pigments, food supplements Viruses Acellular Obligate intracellular parasites; a nucleic acid in a protein coat Vaccines, gene-therapy vectors, bacteriophage contamination • Prokaryotic versus eukaryotic is the central distinction: prokaryotes lack a membrane-bound nucleus and organelles and carry a single circular chromosome; eukaryotes have a true nucleus, mitochondria and linear chromosomes.
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Bacteria are prokaryotic; yeasts, moulds, algae, plant and animal cells are eukaryotic. • Gram staining divides bacteria by cell-wall structure:
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Gram-positive cells have a thick peptidoglycan layer and stain purple;
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Gram-negative cells have a thin layer plus an outer lipopolysaccharide membrane and stain pink. • Sterilisation is essential for most fermentations, usually by steam at 121 °C for 15-20 minutes for media and equipment, and by filtration through 0.2 μm membranes for heat-sensitive liquids and for air.
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The Chemicals of Life • Carbohydrates: monosaccharides (glucose, fructose, galactose — all C₆H₁₂O₆ and isomers of one another), disaccharides (sucrose = glucose + fructose, lactose = glucose + galactose, maltose = glucose + glucose) and polysaccharides (starch and glycogen as energy stores, cellulose and chitin as structural materials).
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Starch and cellulose are both glucose polymers and differ only in the linkage — α-1,4 in starch, β-1,4 in cellulose — which is why humans can digest starch but not cellulose. • Lipids are defined by solubility rather than structure: fats and oils (triglycerides), phospholipids, steroids and waxes.
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Phospholipids, being amphipathic, form the bilayer of every cell membrane.
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Lipids are the most energy dense of the food groups, at about 38 kJ/g against 17 kJ/g for carbohydrate and protein. • Amino acids, peptides and proteins: there are 20 standard amino acids, each with an amino group, a carboxyl group, a hydrogen and a distinguishing side chain (R) on the same α-carbon.
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They join by peptide (amide) bonds formed with the loss of water.
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Protein structure is described at four levels — primary (the sequence), secondary (α-helix and β-sheet, held by hydrogen bonds), tertiary (the overall three-dimensional fold) and quaternary (the assembly of several subunits).
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Denaturation by heat, extreme pH or solvents destroys the higher-order structure while leaving the primary sequence intact, and it is why enzymes lose activity above a modest temperature. • Nucleotides, RNA and DNA: a nucleotide comprises a phosphate group, a five-carbon sugar and a nitrogenous base.
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DNA has deoxyribose and the bases A, T, G and C, and is double-stranded in a helix;
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RNA has ribose, uses U in place of T, and is normally single-stranded.
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Base pairing is A with T (two hydrogen bonds) and G with C (three), which is why GC-rich DNA has a higher melting temperature.
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ATP is the universal energy currency of the cell. • Hybrid biochemicals combine classes: glycoproteins and proteoglycans (sugar plus protein, important in cell recognition and in the quality of therapeutic proteins), lipoproteins (lipid transport in blood, LDL and HDL) and glycolipids (membrane surface markers).
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Enzyme Kinetics in the Biochemical Context • Enzymes are classified into six principal groups: oxidoreductases (electron transfer), transferases (group transfer), hydrolases (hydrolysis), lyases (non-hydrolytic bond cleavage), isomerases (rearrangement) and ligases (bond formation with ATP). • Activity depends sharply on temperature and pH: the rate rises with temperature until denaturation sets in, giving a distinct optimum, typically 30-45 °C for most industrial enzymes, and each enzyme has a characteristic optimum pH — about 2 for pepsin and 8 for trypsin. • Immobilised enzymes, attached by adsorption, covalent bonding, entrapment, encapsulation or cross-linking, allow reuse, continuous operation and easy separation from the product, and often improve stability — but introduce diffusion resistance, so the observed kinetics are affected in exactly the way described for heterogeneous catalysts in 4.5, with an effectiveness factor below one and an apparent KM that is higher than the intrinsic value. • The Michaelis-Menten equation, its parameters and the inhibition patterns set out in 4.4 apply unchanged here, and are examined in either context.
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Metabolic Stoichiometry and Energetics • Catabolism breaks substrates down and releases energy, captured as ATP; anabolism builds cell material and consumes energy.
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Together they make up metabolism. • Glycolysis converts one mole of glucose to two of pyruvate with a net gain of 2 ATP and 2 NADH, and occurs in the cytoplasm without oxygen. • Aerobic respiration continues through the tricarboxylic acid (Krebs) cycle and the electron transport chain, yielding in total about 30-32 ATP per glucose — the figure formerly quoted as 36-38. • Anaerobic fermentation yields only the 2 ATP of glycolysis, the pyruvate being reduced to ethanol and CO₂ by yeast, or to lactic acid by lactic acid bacteria and by muscle.
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Ethanol fermentation from glucose:
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C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO₂, with a theoretical yield of 51.1 per cent ethanol by mass — a figure worth remembering. • The Pasteur effect is the suppression of fermentation by oxygen; the Crabtree effect is the opposite phenomenon, in which high glucose concentration causes yeast to ferment even when oxygen is present, which is a real constraint in baker's yeast production and is handled by fed-batch operation with controlled glucose feeding. • Elemental balances on C, H, O and N, together with a degree-of-reduction balance, are the standard tools for writing a stoichiometric equation for growth.
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The respiratory quotient, RQ = moles CO₂ produced / moles O₂ consumed, is measured on-line and is widely used to infer the metabolic state of a fermentation.
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Molecular Genetics and Control • The central dogma:
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DNA → (transcription) → RNA → (translation) → protein, with replication copying DNA.
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Reverse transcription, from RNA to DNA, is the exception exploited by retroviruses and by laboratory cDNA synthesis. • The genetic code is read in triplets (codons); it is degenerate, since most amino acids have several codons, but unambiguous.
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AUG is the start codon and also codes for methionine;
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UAA, UAG and UGA are stop codons.
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Three types of RNA participate: mRNA carries the message, tRNA brings the amino acids, and rRNA forms the ribosome. • Gene regulation in bacteria is classically described by the operon model of Jacob and Monod.
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The lac operon is inducible — normally off, and switched on by lactose, which inactivates the repressor; the trp operon is repressible — normally on, and switched off when tryptophan accumulates.
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This inducible-versus-repressible contrast is a standard examination question. • Recombinant DNA technology: a gene is cut with restriction endonucleases, joined into a plasmid vector with DNA ligase, and transformed into a host such as E. coli or yeast, which then expresses the protein.
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Selection markers, usually antibiotic resistance, identify successful transformants.
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Industrially important products made this way include insulin, human growth hormone, interferons and a wide range of enzymes. • Plasmid instability — segregational loss of the plasmid, or the slower growth of plasmid-bearing cells — is the central engineering problem of recombinant fermentation, since unproductive cells eventually outgrow productive ones; it is countered by selection pressure and by using tightly regulated, inducible promoters so that the product is made only after growth is complete.