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History of Microbiology

The discovery of the microbial world immediately raised questions regarding the origin of microorganisms. It was by then well recognized that living organisms such as plants and animals do not originate spontaneously. Yet, some believed that these microorganisms arose spontaneously and this theory came to be known as the theory of spontaneous origin or a biogenesis. During the next few years a large number of experiments were done to either support or oppose this theory. Unfortunately, some of these were extremely faulty and, led to wrong conclusions.

One of the first to provide evidence that microorganisms do not arise spontaneously in organic infusions was the Italian, Lazzaro Spallanzani, who in the middle of the 18th century conducted a number of experiments on this problem. He could show repeatedly that the growth of micro organisms infusions can be prevented by beating. However, if such infusions were exposed to air after heating, these underwent spoilage. He concluded that air contained microorganisms and these were carried into the infusions which were kept open after heating and subsequently caused spoilage.

To further prove his point, he hermetically sealed the flasks after heating and when this was done, the infusions remained sterile. He concluded that microorganisms do not appear in the infusions if the infusions are boiled and sealed to prevent the entry of air. Around this time oxygen was discovered and was soon found to be essential for life. In this light, it appeared that the hermetic sealing recommended by Spallanzani prevented the appearance of the microbes because it exc1uced oxygen required for microbial growth.

This controversy continued till around the middle of the 19th century when Louis Pasteur the French organic chemist, showed that growth did not occur in infusions which had been heated but exposed to air provided the incoming air was treated to remove the microorganisms. Louis Pasteur first demonstrated that air contains microscopically observable organized structures.

He aspirated a large quantity of air through a tube that contained a plug of guncotton to serve as a filter. The guncotton was then removed and dissolved in a mixture of alcohol-ether and the sediment was examined microscopically. He found that this sediment contained not only organic matter but also a large number of small round structures which were identical to microorganisms To prove that infusions which are once heated can be kept sterile, if kept away from air containing micro organisms, he sterilized infusions in flasks with open S-shaped tubes .

These flasks containing sterile infusions had free access to air but the air had to pass through the S-shaped tube. The result was that the dust particles and microorganisms in the air settled at the bend and did not reach the infusion, thus keeping the infusion sterile.

Growth was however, possible if the infusions were tipped into the S-shaped tube and allowed to run back. Support to Pasteur's conclusions that air contained microorganisms also came from the English Physicist John Tyndall (1820 1893) who showed the sterile infusions placed in a dust free chamber could remain sterile in definitely even if kept exposed to air. These early experiments of Pasteur, Tyndall arid others however, did not convince many that the microbes did not originate spontaneously.

Although in the early stages of evolution life must have originated spontaneously, the experiment of Pasteur and others only showed that microorganisms did not originate in infusions spontaneously.Tyndall, during his experiments had observed that different types of infusions required different lengths of heating to keep them free of microorganisms. For example, he had obtained satisfactory results when vegetable infusions were sterilized for five minutes in boiling brine However, when he treated hay infusions similarly, the procedure failed to keep the infusions sterile.

He concluded that some microorganisms exist in two forms a heat labile form (vegetative) and heat resistant form (endospore) and the endospores developed, into vegetative cells during cooling and caused spoilage. To prove this he boiled the infusions repeatedly with an interval in between, When this was done, neither growth nor spoilage occurred. This process of intermittent heating and cooling to preserve food materials came to be known "Tyndallization"

 

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