Title MICROBES IN HUMAN WELFARE-(92-122).pdf ✅

CH-10: MICROBES IN HUMAN WELFARE NEET BOTANY VOL- II 92 NARAYANA GROUP 10 C O N T E N T S Microbes in Human Welfare * Introduction · Microbes in household products · Milk Products · Bread · Dosa and idli · Toddy · Sofu and Tofu · Industrial Microbiology · Fermentation Process · Production of Enzymes · Other Bioactive Molecules · Vitamins · Steroids Biotransformation · Microbial production of Organic Acid · Sewage (Waste) Water Treatment · BOD and COD · Sewage Treatment · Microbes in Production of Biogas · Biofertilizers · Biopesticides · Bioinsecticides · Review Points · Exercise NEET SYLLABUS Microbes in human welfare: In household food processing, industrial production, sewage treatment, energy generation and as biocontrol agents and biofertilizers.
NEET BOTANY VOL-II CH-10: MICROBES IN HUMAN WELFARE NARAYANA GROUP 93 INTRODUCTION  Microbe or microorganism is an organism that is microscopic (too small to be seen by the human eye) . Microorganism can be bacteria, fungi, archaea or protist, but not viruses and prions, which are generally classified as non-living. Microorganism are generally single celled or unicellular in nature. Microbes live almost everywhere on earth i.e soil, water and air even they are present deep inside the earth such as deep sea also. * Microbes are diverse–protozoa,bacteria, fungi and microscopic animal and plant viruses,viroids and also prions that are proteinacious infectious agents. * Microbes like bacteria and many fungi can be grown on nutritive media to form colonies, that can be seen with the naked eyes. Such cultures are useful in studies on micro-orgainisms. Fig. : Bacteria: Fig. : Viruses: (a) Rod-shaped, magnified 1500X; (a) A bacteriophage; (b) Spherical shaped, magnified1500X; (b) Adenovirus which causes respiratory (c) A rod-shaped bacterium showing flagella, infections Magnified 50,000X (c)Rod-shaped Tobacco Mosaic Virus(TMV) Magnified about 1,00,000-1,50,000X
CH-10: MICROBES IN HUMAN WELFARE NEET BOTANY VOL- II 94 NARAYANA GROUP (a) (b) Fungal colony (a) Colonies of bacteria growing in a petri dish (b) Fungal colony growing in a petri dish MICROBES IN HOUSEHOLD PRODUCTS Milk Products : A number of milk products viz cheese, yoghurt, curd, milk powder, cream, butter etc. are produced from milk. Milk is prevented from spoilage by Pasteurisation. It is a high temperature treatment followed by rapid cooling. SOME IMPORTANT MILK PRODUCT ARE AS FOLLOWS: * Mirco-organisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd * A small amount of curd added to the fresh milk as incoulum or starter contain millions of LAB which digest the milk proteins  Curd. Indian curd is preapred by inoculating skimmed and cream milk with Lactobacillus Acidophilus at a temperature of about 400C or less * A common example is the production of curd from milk  LAB (Lactic and Bacteria) like lactobacillus are added to milk. It converts lactose sugar of milk into lactic acid. Lactic acid causes coagulation and partial digestion of milk protein casein. Milk is changed into curd, yoghurt and cheese. The starter or inoculum used in preparation of milk products actually contains millions of LAB. * LAB also improves its nutritional quality by increasing vitamin B12 (Cyanocobalamine) * LAB present in curd also checks growth of disease causing microbes in stomach and other parts of digestive tract. This action of LAB is called as Probiotics.  Curd is eaten as such, salted or sweetened. Curd is churned to prepare lassi/ butter milk and butter. YOGHURT  It is fermented milk. It is made from milk, skimmed milk or flavoured milk. The fermentation is carried out by Streptococcus salivarius sub spp thermophilus and Lacto- bacillus dulbruckii sub spp bulgaricus together at a level of 2% by volume. * Swiss cheese has large holes, due to the production of large amount of carbon dioxide by the bacterium Propionibacterium sharmanii * Roquefort cheese or semisoft cheese The Roquefort cheese are ripened by growing a specific fungi on them a particular flavour.  Moisture content about 45% show a characteristic greenish blue mottling due to presence of specific fungi Penicillium roquefortii. It is probably the best known cheese made from sheep’s milk.  Camembert cheese or soft cheese (moisture content more than 50%) is prepared by using the inoculum of Penicillium camembertii.  Cheddar cheese or hard cheese (moisture content less than 40%) . It is also known as swiss cheese characterized by specific flavour and large holes. The large holes are formed due to the amount of CO2 released by a bacterium named Propionibacterium sharmanii. * Probiotics : They are live microorganisms taken as health drink to augment beneficial or
NEET BOTANY VOL-II CH-10: MICROBES IN HUMAN WELFARE NARAYANA GROUP 95 friendly bacterial flora, overcome pathogenic organisms and provide useful substances to the body, e.g., Lactic acid bacteria (Bifidibacteria) . Mother Dairy supplies curd with probiotic culture of Bifidibacterium. Prebiotics : They are nondigestible food ingredients that stimulate the growth of bacteria in the digestive tract. Eg.       , & Fermentation Food obtained Brown flavoured and salty sauce Soyabean Soya sauce Tofu Japanese Tempeh Indonesia Wheat Sofu Chinese          * The dough, which is used for making bread , is fermented using baker’s yeast (Saccharomyces cerevisiae)  Bread is prepared with the help of Baker’s yeast Saccharomyces cerevisiae. The dough which is used for making breads is allowed to ferment for 10 – 12 hours with yeast. The sugar present in dough is rapidly fermented by the yeast with the production of CO2 and alcohol. This process is known as ‘leavening of breads. DOSA AND IDLI * Dosa and idli are the fermented products of rice and black gram, respectively.  The fermentation is carried out with the help of Leuconostoc mesenteroides and Streptococcus faecalis, respectively. TODDY * Toddy, a traditional drink is made by fermenting phloem sap obtained from toddy palm, Borassus  Arrack is obtained by distillation of fermented toddy. SOFU AND TOFU  Sofu (Chinese) and Tofu (japanese) are cheese like products of soyabean obtained after fermen- tation with Mucor spp. INDUSTRIAL MICROBIOLOGY * Mircobes are used to synthesise a number of products valuable to human beings. * Beverages and antibiotics are some examples. Production on an industrial scale, requires growing microbes in very large vessels called fermentors  In industries microorganism are cultured in large fermentors. The fermentor consists of a large cylindrical tank with air introduced at the base via network of perforated pipes. Mechanical impellers are used to increase the rate of mixing and to break and disperse the air bubbles.  The main function of fermenter is to provide a controlled environment for growth of a microor- ganism to obtain a desired product.