Beneficial Microorganisms

📚 Key Concepts

image

🔹 Environmental Cleaners – Decomposers

Role of Decomposer Microorganisms:

Primary Decomposers:

  • Bacteria: Break down proteins and complex molecules
  • Fungi: Decompose cellulose and lignin in plants

Decomposition Process:

  1. Organic Matter: Dead plants and animals
  2. Microbial Action: Enzymes break down complex compounds
  3. Simple Compounds: Released back to environment
  4. Nutrient Cycling: Elements return to soil and atmosphere

Benefits:

  • Waste Management: Natural recycling system
  • Soil Fertility: Nutrients returned to soil
  • Environmental Cleanup: Prevents accumulation of dead matter
  • Carbon Cycle: CO₂ returned to atmosphere

Real-life Applications:

  • Composting: Kitchen waste to manure
  • Sewage Treatment: Bacterial breakdown of waste
  • Bioremediation: Cleaning oil spills and pollution
  • Landfill Management: Waste decomposition

🔹 Nitrogen Fixation – Soil Enrichers

image

Nitrogen-Fixing Bacteria:

Rhizobium Bacteria:

  • Location: Root nodules of legume plants
  • Function: Convert atmospheric nitrogen (N₂) to ammonia (NH₃)
  • Benefit: Plants get nitrogen without fertilizers
  • Examples: In roots of peas, beans, lentils, soybeans

Process:

  1. Atmospheric Nitrogen: Abundant but unusable by plants
  2. Bacterial Conversion: N₂ → NH₃ (ammonia)
  3. Plant Uptake: Ammonia used for protein synthesis
  4. Soil Enrichment: Nitrogen compounds released

Agricultural Benefits:

  • Reduced Fertilizer Use: Natural nitrogen supply
  • Crop Rotation: Legumes improve soil for next crop
  • Sustainable Farming: Environmentally friendly
  • Cost Reduction: Lower input costs for farmers

🔹 Food Production and Processing

image

Microorganisms in Food Industry:

1. Bread and Baking Industry

  • Organism: Saccharomyces cerevisiae (Baker’s yeast)
  • Process: Fermentation of sugars
  • Products: CO₂ (makes dough rise) + Ethanol (evaporates)
  • Applications: Bread, cakes, pastries, pizza dough

Fermentation Reaction: C₆H₁₂O₆ → 2C₂H₅OH + 2CO₂ (Glucose → Ethanol + Carbon dioxide)

2. Dairy Industry

  • Organism: Lactobacillus bacteria
  • Process: Lactic acid fermentation
  • Products: Lactic acid (gives sour taste)
  • Applications: Yogurt, cheese, buttermilk, sour cream

Lactic Acid Fermentation: C₆H₁₂O₆ → 2C₃H₆O₃ (Glucose → Lactic acid)

3. Traditional Fermented Foods

  • Idli/Dosa: Fermented rice and lentil batter
  • Dhokla: Fermented chickpea batter
  • Kimchi: Fermented cabbage
  • Sauerkraut: Fermented cabbage
  • Pickles: Preserved using fermentation

4. Alcoholic Beverages

  • Beer: Fermented grains (barley, wheat)
  • Wine: Fermented grapes
  • Traditional drinks: Rice wine, palm wine

🔹 Medicine and Biotechnology

image

Therapeutic Applications:

1. Antibiotic Production

  • Penicillin: From Penicillium fungi
  • Streptomycin: From Streptomyces bacteria
  • Tetracycline: From Streptomyces species

2. Vaccine Production

  • Bacterial vaccines: Using weakened bacteria
  • Viral vaccines: Using modified viruses
  • Recombinant vaccines: Using genetically modified microbes

3. Probiotic Therapy

  • Good bacteria: Lactobacillus, Bifidobacterium
  • Benefits: Improve digestive health
  • Applications: Treating digestive disorders

4. Industrial Applications

  • Enzyme Production: Industrial enzymes from microbes
  • Biofuel: Ethanol and methane from microbial fermentation
  • Pharmaceuticals: Various medicines from microorganisms