Introduction to Microbiology 10th class Science 2

Chapter - 7.1                            < Chapter - 6.1

Part - 1

Introduction to Microbiology

Applied Microbiology :-

The study of the enzymes related to some prokaryotes and eukaryotic microbes , proteins , applied genetics, molecular biology etc. Is performed   is called as applied microbiology.

• Various products like food and medicines are produced on large scale with the help of microorganisms.

Industrial Microbiology:-

The science is related to commercial use of microbes in which various economic social and environment related processes and products are included.

Main features :-

A)  Various productions with the help of fermentation process. Ex. bread  and cheese, wine, row material for chemicals enzymes, nutrients, medicines etc.

B)   Use of microbes for garbage management and pollution control.

Products :-

1)   Dairy products :- 

Since ancient days , milk is converted into various products for its preservation purpose . Ex. Cheese ,butter, cream, kefir , yoghurt, etc. water content and acidity of the milk changes during formation of these products and texture, taste and flavour is improved .

• Most of the products of milk are produced by Bacteria in milk itself.
• Only cheese is produced with the help of fungi.
  

    2)   Yoghurt Products :- 

• Yoghurt is a milk product produced with the help of lactobacilli (inoculant).
• Milk is boiled and once it cools to warm temperature bacterial strains of  streptococcus  thermophilus  and lactobacillus delbrueckii are added to in l:l proportion .
• Lactic acid is formed due to streptococcus that make proteins  to get out that gives dense consistency to the yoghurt.Various fruit juices are mixed with yoghurt to impart different flavors Ex. Strawberry yoghurt, banana yoghurt

3)   Butter :-

• Two types of butter like sweet cream and cultured are produced on large scale . Microbes are used for of cultured variety.

4)   Cheese production:-

Cheese is produced on large scale from abundantly available cow milk all over the world.

• Some colours and microbes like lactobacillus cremoris , and  streptococcus  thermophilus are mixed with milk.
• Rennet obtained from alimentary canal of cattle was  traditionally   used before.
• Process of production of cheese is started through steps like cutting the solid yoghurt into pieces ,washing ,rubbing  salting and mixing of essential microbes , pigments and flavours.
• Cheese is pressed and cut in to pieces and stored for ripening.

Probiotics:-

• These are also milk products . but contain active bacteria e.g. Lactobacillus  Acidophilus, Lactobacillus casei, Bifidobacterium  bifidum etc.
• These microbes maintain the balance of intestinal microorganisms  i.e. increase the population of microbes helps the  digestion and decrease harmful microbes (eg.clostridium)
• Probiotic  products are available   in various forms like yoghurt, kefir, sauerkraut (pickle of cabbage) dark chocolate , miso soup , pickles oils , corn syrup, artificial sweeteners , micro algae .
• Nowaday , probiotics are used for treatment of diarrhoea and treatment of poultry also.

Bread:-

• Different types of bread are produced from flour of cereals Dough is formed of baker’s yeast – Saccharomyces , cerevisiae , water , salt ,and other necessary materials with flour. Due to fermentation of carbohydrates by yeast , sugar is converted in to carbondioxide (CO2) and ethanol . Dough rises up due to CO2 and the bread becomes spongy.
• Soya sauce and produced by microbial fermentation of the mixture of flour of wheat or rice and soyabean with the help of the fungus Aspergillus  oryzae

Microbial Enzymes :-

• Instead of chemical catalysts, microbial enzymes are used in chemical industry.
• This enzymes are active at low temperature, pH and pressure due to which energy is saved and erosion –proof instruments are also not necessary.
• Microbial enzymatic  reactions elimination  and decomposition  of waste material is avoided and enzymes can be reused.
• Such enzymes are eco-friendly. microbial are oxido –reductases,  transferases,  hydrolases, lyases, isomerases.

Microbial enzymes are used is various industries like cheese, plant extracts, textile, leather, paper, etc.

to be continued.........

Part - 2