Microbes 1

Microbes in human welfare
◦ Microbes are microscopic, single-celled, minute organisms that

individually aer too small to be seen with naked eyes, i.e. can be seen only under
a microscope.
◦ Microbes are diverse group of organisms including protozoans, bacteria,
fungi, microscopic plants, viruses, viroids and prions
◦ Microbes are ubiquitous in nature. Microbes are found in soil , water
and inside humans, plants and animals.
◦ Microbes are found in places where no other life form could possible
exist eg in geysers (thermal vents) where the temperature may be as high as 1000C,
deep in the soil, under the layers of snow several metres thick, and in highly
acidic environments.
◦ Microbes are easily cultured in the lab and can be grown on a nutritive
media to form colonies.
◦ Colonies-a group of microbes that spring from a single individual, or a
group of microbes from the same species that live together.
◦ There are two types of microbes harmful and useful to humans
Microbes in household products
Fermentation is a metabolic process in which an organism converts a carbohydrate,

such as starch or a sugar, into an alcohol or an acid. Without using oxygen.
1. Curd
Curd is obtained by coagulating milk in a sequential process called curdling.
Curd is made by bacterial fermentation of milk. A small amount of curd added to
the fresh milk as inoculum or starter contains millions of LAB, which at suitable
temperature multiply and produce acids.
In this process, lactose in milk is converted into lactic acid by LAB a probiotic
micro organisms
During the process of fermentation bacteria majorly use the enzymes so that they
could produce energy from the lactose.
The lactobacillus bacteria utilize their enzymes to produce ATP from lactose.
During this process, lactic acid is generated as a by-product.
Now, the lactic acid reacts with the casein protein of milk and denatures the
protein. As a result, the tertiary and quaternary structures of the globular
protein are broken and the globular protein is converted into a fibrous protein
(simple chain protein).
This fibrous protein starts providing a thick texture to the milk and coagulation
of the protein occurs as well. As a result, the milk is converted into curd.
Curd is rich in vitamin B12
2. IDLI and DOSA

microorganisms produce lactic acid and carbon dioxide that make the batter
anaerobic and leaven the product.
3. Bread
It is fermented by bakers yeast
Saccharomyces cerevisiae
4. Toddy
A traditional drink of Southern India called 'toddy' is also made by fermenting sap
from palms.
5. Cheese
Cheese, which is produced by concentrating and changing the proteins (caseins) and
fats in milk.
Swiss cheese- large holes due to

Production of CO2 by propionibacterium sharmanii
Roquefort cheese- its a blue cheese ripped by Penicillium roqueforti which gives
them a particular flavour.
Casu marzu- contains maggots
Microbes in industrial products
1. Beverages
An alcoholic beverage is a drink that contains ethanol, a type of alcohol and is
produced by fermentation of grains, fruits, or other sources of sugar.
Saccharomyces cerevesiae is used in this fermentation and is called as brewers
yeast.
Beer- The raw materials for beer production generally include cereal (barley malt,
rice or maize), hops, water, and yeast.
Wine- grapes
Whisky- wheat and barley
Rum-sugar cane.
Brandy-fruit-based wine
Different types of alcoholic drink like wine and beer are produced without
distillation. Whisky, brandy and rum produced by distillation of the fermented
broth.
Antibiotics
These are the chemical substances which are produced by some microbes to kill or
retard the growth of other disease causing microbes.
Penicillin was the first antibiotic ot be discovered by Alexander Fleming.
In 1928 Dr Alexander Fleming returned from a holiday to find mould growing on a Petri
dish of Staphylococcus bacteria. He noticed the mould seemed to
be preventing the bacteria around it from growing. He soon identified that the mould
produced a self-defence chemical that could kill bacteria. He named the
substance penicillin.

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Microbes in human welfare

◦ Microbes are microscopic, single-celled, minute organisms that

Microbes in household products

Fermentation is a metabolic process in which an organism converts a carbohydrate,

2. IDLI and DOSA

Swiss cheese- large holes due to

Casu marzu- contains maggots

Microbes in industrial products

Penicillin was the first antibiotic ot be discovered by Alexander Fleming.

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