Lactobacillus bulgaricus and E.coli. (Microbiology-SLP5) - Essay Example

Lactobacillus bulgaricus, Escherichia coli, and Non-Pathogenic Microorganisms Teacher               Lactobacillus bulgaricus, Escherichia coli, and Non-Pathogenic Microorganisms
Differences
The Lactobacilli and the Escherichia bacteria differ as to structure, source, function, and pathogenicity. As to these differences, the most prominent are those related to structure. Lactobacillus bulgaricus bacteria are usually straight but can be spiral or coccobacillary in form and under particular conditions. Moreover, they exist in chains of varying lengths. On the other hand, Escherichia coli bacteria exist in colonies and have adhesive fimbriae, and unlike Lactobacillus, the Escherichia bacteria are nonmotile. Another difference between the two species of bacteria is where one can find them. While the Lactobacilli are found in plant herbage especially at temperatures between 30 and 40 degrees Celsius, the Escherichia bacteria are basically anaerobic and are found in the human colonic flora in the intestinal lumen. Thirdly, the Lactobacilli are involved in producing yoghurt and in maintaining healthy intestinal flora but the Escherichia bacteria are mainly used in industrial microbiology as an extremely versatile host of beneficial heterologous proteins, which can be mass produced through E. coli. Lastly, unlike Lactobacilli, E. coli can be pathological and may cause diarrhea, meningitis or urinary tract infection (“Lactobacillus,” 2010; “Escherichia,” 2010).
Similarities
When it comes to the similarities between Lactobacillus bulgaricus and Escherichia coli, only two things need to be noted: they are both rod-shaped and they both have benefits in the field of biotechnology.
Important Uses according to Scientific Research
As to the specialized functions of Lactobacilli, particularly Lactobacillus bulgaricus, based on the results of scientific research, this particular species of bacteria performs an important role in the activation of the aryl hydrocarbon receptor, or AhR, pathway, which in turn inhibits the development of a pathological condition known as “dextran sodium sulfate (DSS)-induced” colitis (Takamura et al., 2011). Moreover, Lactobacillus bulgaricus is also involved in the destruction and elminition of putrefactive or proteolytic bacteria in the bowels, which cause “intestinal auto-intoxication” thus causing a series of arteriosclerotic changes that lead to physical aging (“Lactobacillus,” 2011).
In a similar way, E. coli bacteria have been helpful in the expression of heterologous proteins, as previously mentioned, as well as in studies that help to illustrate and explain in detail complex cellular responses (Lee & Lee, 2003). Moreover, E. coli is used in the conversion of glycerine into ethanol (“E.coli,” 2010).
The aforementioned benefits derived from both L. bulgaricus and E. coli somehow imply that these organisms may be the key to solving the pathological issues that have always confronted people through the ages. For one, L. bulgaricus may be the fountain of youth because of its use in suppressing the factor that leads to physical aging. If further research is conducted regarding this particular effect of L. bulgaricus on the AhR receptor pathway and if efforts are made to find out which other particular organisms can significantly activate such pathway, there is a great possibility that the rate of physical aging can be remarkably reduced. Moreover, with experiments involving the use of E. coli, further studies could be done in order to find out which particular proteins are actually involved in the AhR receptor pathway in order to enhance this anti-aging process.
Benefits of Non-pathogenic Microorganisms
Non-pathogenic microorganisms have numerous benefits. Aside from the previously mentioned benefits of the featured bacterial organisms, some species of fungi are also beneficial. Fungi, particularly mushrooms, serve as food for plants, gnats, insects, arthropods, mollusks and humans (“The Fungus Kingdom,” 1997).
References
“E.coli Has Its Benefits – Rice University Scientist Honored for Research Converting Glycerine into High Value Products.” Retrieved June 13, 2012 from Enhanced Online News: http://eon.businesswire.com/news/eon/20100519006673/en.
“Escherichia.” (2010). Retrieved June 12, 2012 from Kenyon College: http://microbewiki.kenyon.edu/index.php/Escherichia.
“Lactobacillus bulgaricus.” (2011). Retrieved June 12, 2012 from BG Food: http://bacillusbulgaricus.com/lactobacillus-bulgaricus.htm.
“Lactobacillus.” (2010). Retrieved June 12, 2012 from Kenyon College: http://microbewiki.kenyon.edu/index.php/Lactobacillus.
Lee, P. S. & Lee, K. H. (2003). “Escherichia coli – a model system that benefits from and contributes to the evolution of proteomics.” Biotechnology and Bioengineering, 84(7), 801-814. Retrieved June 12, 2012 from the National Institutes of Health: http://www.ncbi.nlm.nih.gov/pubmed/14708121.
Takamura, T., Harama, D., Fukumoto, S., Nakamura, Y., Shimokawa, N., Ishimaru, K., Ikegami, S., Makino, S., Kitamura, M., & Nakao, A. (2011). “Lactobacillus bulgaricus OLL1181 activates the aryl hydrocarbon receptor pathway and inhibits colitis.” The Journal of Immunology and Cell Biology, 89(7), 817-822. Retrieved June 12, 2012 from the National Institutes of Health: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257032/.
“The Fungus Kingdom: Who Likes Fungi?” (1997). Retrieved June 13, 2012 from Natural Perspective: http://www.perspective.com/nature/fungi/wholikes.html. Read More