Microbiology is the study
of living organisms of microscopic size. Which include bacteria, fungi, algae,
protozoa and infectious agents at the borderline of life that are called
viruses. Microorganisms are closely associated with the health and welfare of
human beings, some microorganisms are beneficial and others are detrimental. For
example, microorganisms are involved in the making of yogurt, cheese and wine. Microorganism
can cause disease, spoil food and deteriorate materials like iron pipes, glass
lenses and wood pilings.
Antony Van
Leeuwenhoek’s report on the ubiquity of microbes enabled Louis Pasteur to
discover the involvement of these creatures in fermentation reaction and
allowed Robert Koch, Theobald smith, and
many others to discover the association of microbes with disease. Koch is
remembered for his isolation of the bacteria that cause anthrax and
tuberculosis and for the rigid criteria he demanded before a specific bacterium
be held as the cause of a disease. His important contributions to the creation
of the science of microbiology won him the 1905 Nobel prize.
As new laboratory
techniques and experimental procedures were developed our knowledge of the
characteristics of microorganisms accumulates rapidly extensive information
about the biochemical activities of microorganisms became available. An
analysis of the data suggested that there was much in common among different
microorganisms. The differences were likely to be variations on a major central
biochemical pathway. At about the same time there was a growing recognition of
the unity of the biochemical life processes in microorganisms and higher forms
of life, including human beings. The significance of these discoveries in
microbiology to all biology is underscored by the fact that numerous Nobel prizes
have been awarded to researchers for their work in this field.
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