An anaerobic organism or anaerobe is any organism that does not require molecular oxygen for its growth. It may react negatively or even die in the presence of free oxygen. Anaerobic organisms do not use oxygen as a terminal electron acceptor in their respiration process to produce energy, but a less powerful oxidizing agent, such as nitrate, ferric ion, Mn(IV), sulfate or bicarbonate anions. In contrast, an aerobic organism (aerobe) is an organism that requires a sufficiently oxygenated environment to respire, produce its energy, and thrive. Because the anaerobic energy production was the first mechanism to be used by living microorganisms in their evolution and is much less efficient than the aerobic pathway, anaerobes are practically, de facto, always unicellular organisms (e.g. bacteria and archaea (prokaryotes), or protozoans (eukaryotes). However, a minuscule multicellular organism, with an exceptionally rare metabolism and surviving in a hypersaline brine pool in the darkness of the bottom of the Mediterranean Sea, has been recently discovered. Meanwhile, it remains a scientific curiosity, as the much higher energy requirements of most multicellular organisms cannot be met by anaerobic respiration. Most fungi (eukaryotes) are obligate aerobes, requiring oxygen to survive and grow; however, some species, such as the Chytridiomycota that reside in the rumen of cattle, are obligate anaerobes; for these species, anaerobic respiration is used because oxygen would disrupt their metabolism or kill them. The deep seafloor and its underlying unconsolidated sediments ranks among the largest potential habitats for anaerobic microorganisms on Earth. Moreover, chemoautotroph microbes also thrive around hydrothermal vents, discharging hot water on the ocean seabed near mid-ocean ridges, where anaerobic conditions prevail. These microbes produce energy in the absence of sunlight or oxygen through a process called anaerobic respiration, whereby inorganic compounds and ions such as protons (H), elemental sulfur and its derivatives (SO2−4, S2O2−3), or ferric ions, are reduced to drive oxidative phosphorylation.
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👉 Anaerobic organism in the context of Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.
- ⭐ Core Definition: Anaerobic organism
- 👉 Anaerobic organism in the context of Pickling
- Anaerobic organism in the context of Hydrogenosomes
- Anaerobic organism in the context of Thioglycolate broth
- Anaerobic organism in the context of Oxygenation (environmental)
- Anaerobic organism in the context of Biogas
- Anaerobic organism in the context of Chlamydia trachomatis
- Anaerobic organism in the context of Ethanol fermentation
- Anaerobic organism in the context of Giardia
Anaerobic organism in the context of Hydrogenosomes
A hydrogenosome is a membrane-enclosed organelle found in some anaerobic ciliates, flagellates, fungi, and three species of loriciferans. Hydrogenosomes are highly variable organelles that have presumably evolved from protomitochondria to produce molecular hydrogen and ATP in anaerobic conditions.
Hydrogenosomes were discovered in 1973 by D. G. Lindmark and M. Müller. Because hydrogenosomes hold evolutionary lineage significance for organisms living in anaerobic or oxygen-stressed environments, many research institutions have since documented their findings on how the organelle differs in various sources.
Anaerobic organism in the context of Thioglycolate broth
Thioglycolate broth is a multipurpose, enrichment, differential medium used primarily to determine the oxygen requirements of microorganisms. Sodium thioglycolate in the medium consumes oxygen and permits the growth of obligate anaerobes. This, combined with the diffusion of oxygen from the top of the broth, produces a range of oxygen concentrations in the medium along its depth. The oxygen concentration at a given level is indicated by a redox-sensitive dye such as resazurin that turns pink in the presence of oxygen.
This allows the differentiation of obligate aerobes, obligate anaerobes, facultative anaerobes, microaerophiles, and aerotolerant organisms. For example, obligately anaerobic Clostridium species will be seen growing only in the bottom of the test tube.
Anaerobic organism in the context of Oxygenation (environmental)
Hypoxia refers to low oxygen conditions. Hypoxia is problematic for air-breathing organisms, yet it is essential for many anaerobic organisms. Hypoxia applies to many situations, but usually refers to the atmosphere and natural waters.
Anaerobic organism in the context of Biogas
Biogas is a gaseous renewable energy source produced from raw materials such as agricultural waste, manure, municipal waste, plant material, sewage, green waste, wastewater, and food waste. Biogas is produced by anaerobic digestion with anaerobic organisms or methanogens inside an anaerobic digester, biodigester or a bioreactor. The gas composition is primarily methane (CH
4) and carbon dioxide (CO
2) and may have small amounts of hydrogen sulfide (H
2S), moisture and siloxanes. The methane can be combusted or oxidized with oxygen. This energy release allows biogas to be used as a fuel; it can be used in fuel cells and for heating purposes, such as in cooking. It can also be used in a gas engine to convert the energy in the gas into electricity and heat.
Biogas can be upgraded to natural gas quality specifications by stripping carbon dioxide and other contaminants. Biogas that has been upgraded to interchangeability with natural gas is called Renewable Natural Gas (RNG). RNG can be used a drop-in fuel in the gas grid or to produce compressed natural gas as a vehicle fuel.
Anaerobic organism in the context of Chlamydia trachomatis
Chlamydia trachomatis (/kləˈmɪdiə trəˈkoʊmətɪs/) is a Gram-negative, anaerobic bacterium responsible for chlamydia and trachoma. C. trachomatis exists in two forms, an extracellular infectious elementary body (EB) and an intracellular non-infectious reticulate body (RB). The EB attaches to host cells and enter the cell using effector proteins, where it transforms into the metabolically active RB. Inside the cell, RBs rapidly replicate before transitioning back to EBs, which are then released to infect new host cells.
The earliest description of C. trachomatis was in 1907 by Stanislaus von Prowazek and Ludwig Halberstädter as a protozoan. It was later thought to be a virus due to its small size and inability to grow in laboratories. It was not until 1966 when it was discovered as a bacterium by electron microscopy after its internal structures were visually observed.
Anaerobic organism in the context of Ethanol fermentation
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish (including goldfish and carp) where (along with lactic acid fermentation) it provides energy when oxygen is scarce.
Ethanol fermentation is the basis for alcoholic beverages, ethanol fuel and bread dough rising.
Anaerobic organism in the context of Giardia
Giardia (/dʒiːˈɑːrdiə/ or /ˈdʒɑːrdiə/) is a genus of anaerobic flagellated protozoan parasites of the phylum Metamonada that colonise and reproduce in the small intestines of several vertebrates, causing the disease giardiasis. Their life cycle alternates between a binucleated motile trophozoite and an infective, metabolically inert, environmentally resistant tetranucleate cyst. Cysts are transmitted between hosts through the fecal-oral route, contaminated water and/or food. Giardia were first seen by the Dutch microscopist Antonie van Leeuwenhoek in 1681 under the light microscope. The genus is named after French zoologist Alfred Mathieu Giard.