- Micro-organisms are ideal for industries due to their fast growth, high metabolic activity, and enzyme diversity.
- They are grown in large vessels called fermenters for large-scale production.
- Microbes are used to produce medicines like steroids, vaccines, human insulin, and immunosuppressive drugs.
- Many important antibiotics such as penicillin, streptomycin, tetracycline, and erythromycin are obtained from microbes.
- Microbial fermentation is used to produce vitamins (B₁₂, riboflavin) and human proteins using recombinant DNA technology.
- Several organic acids (citric, lactic, acetic) and amino acids (lysine, glutamic acid) are industrially produced by microbes.
- Microbes produce enzymes used in detergents, food processing, textiles, medicines, and plastic industries.
- Yeasts are widely used for producing ethanol and fermented beverages like beer, wine, whisky, and rum.
Definitions [4]
Define the following term
Zymology
Zymology is an applied science which deals with the biochemical process of fermentation and its practical uses.
Define the following term
Antibiotics
Antibiotics are chemical substances produced by microorganisms which can kill or retard the growth of other disease causing microbes even in low concentration. Antibiotic means “against life”.
Define the following terms
Superbug
"Superbug" is a term used to describe strains of bacteria that are resistant to the majority of antibiotics commonly used today.
Define bioherbicides.
Bioherbicides are living creatures such as microbes, fungi, insects, or other pathogens that are employed to restrict the population of undesired plants in agricultural fields, ponds, lakes, and so on.
Key Points
Key Points: Microbes in Household Products
| Product | Micro-organisms Used | Function |
|---|---|---|
| Curd | Lactobacillus (LAB) | Converts milk into curd, increases vitamin B₁₂ |
| Butter | Streptococcus cremoris, Leuconostoc dextranicum | Gives flavour and aroma |
| Yogurt | Lactobacillus bulgaricus, Streptococcus thermophilus | Ferments milk at 40°C |
| Cheese | Streptococcus lactis, Leuconostoc, fungi | Curdling and ripening of cheese |
| Swiss Cheese | Propionibacterium shermanii | Produces CO₂, forms holes |
| Roquefort Cheese | Penicillium roqueforti | Ripening and flavour |
| Camembert Cheese | Penicillium camemberti | Soft texture and taste |
Key Points: Microbes in Industries
Key Points: Types of Biocontrol Agents
| Category | Biocontrol Agent | Target / Use |
|---|---|---|
| Insects | Ladybird beetle | Controls aphids |
| Insects | Dragonfly | Controls mosquitoes |
| Viruses | Baculoviruses (NPV) | Control insect pests like bollworm |
| Bacteria | Bacillus thuringiensis | Controls insect pests and mosquito larvae |
| Bacteria | Agrobacterium radiobacter (K-84) | Controls crown gall disease |
| Bacteria | Pseudomonas sp. | Controls fungal disease (damping off) |
| Fungi | Trichoderma sp. | Controls many plant diseases |
| Fungi | Beauveria, Metarhizium, Verticillium | Control insect pests |
| Fungi | Aschersonia aleyrodis | Controls whiteflies |
Key Points: Microbes as Biofertilizers
- Biofertilizers are living micro-organisms that improve soil fertility by increasing the availability of nutrients to plants.
- They are eco-friendly alternatives to chemical fertilizers, which degrade soil quality and reduce microbial life.
- Nitrogen-fixing microbes such as Rhizobium, Azotobacter, Azospirillum, and Frankia convert atmospheric nitrogen into usable forms.
- Legume–Rhizobium symbiosis forms root nodules that fix large amounts of nitrogen and enrich the soil for subsequent crops.
- Azolla–Anabaena symbiosis and cyanobacteria are widely used in paddy fields and significantly increase rice yield.
- Mycorrhiza (fungus–root association) enhances absorption of phosphorus and other minerals and protects plants from pathogens.
- Phosphate-solubilizing bacteria and fungi convert insoluble phosphates into forms available to plants.
- Biofertilizers improve crop yield, reduce fertilizer requirement, and help in sustainable agriculture and soil conservation.
