8. Viruses. Nature and properties. Methods for cultivation. Classification. Rickettsia. Nature and properties. Methods for cultivation. Classification.
Topic 8 of 50 in the MU Plovdiv syllabus for Microbiology (Medicine, Years 2 and 3). The free AceMed note covers it in 22 sections, about 907 words (8 min of reading), with 31 flashcards.
In this note
Viruses – Nature and Properties
I. Definition and General Nature
II. Viral Structure
III. Classification of Viruses
IV. Essential Properties
V. Viral Replication Cycle
VI. Effects of Viruses on Host Cells
VII. Laboratory Cultivation
VIII. Detection and Diagnosis
IX. Resistance and Inactivation
X. Prevention and Control
Genus Rickettsia, Genus Caxiella.
I. General Characteristics
II. Morphology & Life Cycle
III. Virulence Factors
IV. Epidemiology
V. Clinical Manifestations
VI. Diagnosis
VII. Treatment
VIII. Prevention
Genus Coxiella
II. Morphology and Pathogenesis
I. Definition and General Nature
Viruses are obligate intracellular parasites — they can only replicate inside living host cells.
Composed of nucleic acid (DNA or RNA) enclosed in a protein coat (capsid); some have a lipid envelope.
Do not have cellular structures (no ribosomes, mitochondria, or nucleus).
Acellular, non-living outside the host — no metabolism or independent replication.
Measured in nanometers (20–300 nm range).
Specificity: infect specific hosts and often specific tissues (tropism) within the host.
II. Viral Structure
Nucleic Acid Core:
Either DNA or RNA, never both.
DNA: single-stranded (ss) or double-stranded (ds); RNA: ss or ds; positive-sense (+) or negative-sense (−).
Can be linear or circular, segmented (e.g., influenza) or non-segmented.
Capsid:
Protein coat that encloses the genome.
Made of capsomeres.
Shapes: icosahedral, helical, or complex (e.g., poxviruses).
Function: protection and attachment.
Envelope (in some viruses):
Lipid bilayer derived from the host cell membrane.
Embedded with viral glycoproteins (spikes) important for host cell entry and immune evasion.
Enveloped viruses are more sensitive to drying, heat, and detergents.
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