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Tamilnadu Board Class 12 Zoology Chapter 9

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Tamilnadu Board Class 12 Zoology Chapter 9 UNIT - III Microbes in 9 Human Welfare CHAPTER Saccharomyces cerevisiae, a species of yeast used in baking and brewing industry. Chapter outline 9.1 Microbes in household products Microbes such as bacteria, fungi, 9.2 Microbes in industrial products protozoa, certain algae, viruses, viroids and 9.3 Microbes in sewage treatment and prions are some of the major components energy generation of the biological system on Earth. Several microorganisms are beneficial and contribute 9.4 Microbes in the production of biogas to human welfare. Microbes are present 9.5 Microbes as bio-control agents and everywhere – in soil, water, air and within bio-fertilisers bodies of animals and plants. Microbes like 9.6 Bioremediation bacteria and fungi can be grown on nutritive media to form colonies which can be visibly seen. Some of the microbes useful to human welfare are discussed here. Learning objectives 9.1 Microbes in household ➢ Differentiates probiotics from products pathogens. In every day life, microbes and their ➢ Understands the use of microbes in products are used in the preparation of idli, household products. dosa, cheese, curd, yogurt, dough, bread, ➢ Learns about antibiotic vinegar, etc., Bacteria like Lactobacillus production and fermented acidophilus, L. lactis and Streptococcus lactis beverages. commonly called lactic acid bacteria (LAB) ➢ Realizes the importance are probiotics which check the growth of of microbes in sewage pathogenic microbes in the stomach and treatment and energy other parts of the digestive tract. generation. The LAB bacteria grows in milk and ➢ Learns the role of bio-fertilisers convert it into curd, thereby digesting the milk in farming. protein casein. A small amount of curd added ➢ Realizes the applications of microbes in to fresh milk as a starter or inoculum contains bio-remediation. millions of Lactobacilli, which under suitable 155 TN_GOVT_XII_Zoology_chapter 9.indd 155 25-02-2019 18:40:20 o temperature (≤40 C) multiply and convert di-oxide, which is responsible for leavening of milk into curd. Curd is more nutritious than dough. When leavened dough is baked, both milk as it contains a number of organic acids carbon-di-oxide and ethyl alcohol evaporate and vitamins. making the bread porous and soft. Prebiotics are compounds Single cell protein (SCP) in food (fibers) that induce Single cell protein refers to edible the growth or activity of unicellular microorganisms like Spirulina. beneficial microorganisms. Protein extracts from pure or mixed cultures Probiotics are live of algae, yeasts, fungi or bacteria may be used microorganisms intended to provide health as ingredient or as a substitute for protein rich benefits when consumed, generally by foods and is suitable for human consumption improving or restoring the gut flora. or as animal feed. Yogurt is produced by bacterial 9.2 Microbes in industrial fermentation of milk, and lactic acid is products produced as a byproduct. Microorganisms Microbes are used to synthesize a number such as Streptococcus thermophilus and of products valuable to human beings. Products Lactobacillus bulgaricus coagulate the milk like beverages, antibiotics, organic acids, amino protein and convert the lactose in the milk acids, vitamins, biofuels, single cell protein, to lactic acid. The flavour in yogurt is due to enzymes, steroids, vaccines, pharmaceutical acetaldehyde. drugs, etc., are produced in industries. Cheese is a dairy product produced in a Production on a large scale requires growing wide range of flavours, textures and is formed microbes in very large vessels called fermentors. by coagulation of the milk protein, casein. A fermentor (bioreactor) is a closed vessel with During cheese production, milk is usually adequate arrangement for aeration, agitation, acidified and the enzyme rennet is added to temperature, pH control and drain or overflow cause coagulation. The solids are separated and vent to remove the waste biomass of cultured pressed to form cheese. Most cheese are made microorganisms along-with their products. with a starter bacteria, Lactococcus, Lactobacillus or Streptococcus. 9.2.1 Antibiotic production Paneer (cottage cheese) is fresh cheese Antibiotics are chemical substances common in South Asia, especially in India. produced by microorganisms which can kill It is made by curdling milk with lemon juice, or retard the growth of other disease causing vinegar and other edible acids. Large holes in microbes even in low concentration. Antibiotic Swiss cheese is due to the production of large means “against life”. Antibiotics are used to treat amount of carbon-di-oxide by the bacterium diseases such as plague, meningitis, diphtheria, Propionibacterium shermanii. syphilis, leprosy, tuberculosis etc., Selman The dough used in the preparation of idlis and Waksman discovered Streptomycin and was the dosas are fermented by the bacteria Leuconostoc first to use the term “antibiotic” in 1943. mesenteroides whereas the dough used in While working on Staphylococci bacteria, bread making is fermented by Saccharomyces Alexander Fleming observed a green mould cerevisiae (Baker’s Yeast). Fermentation of growing in one of his unwashed culture plates glucose mainly forms ethyl alcohol and carbon- around which Staphylococci could not grow. He Microbes in Human Welfare 156 TN_GOVT_XII_Zoology_chapter 9.indd 156 25-02-2019 18:40:20 TN_GOVT_XII_Zoology_chapter 9.indd 157 discovery of penicillin.discovery of the awarded were penicillin.with II War inWorld soldiers the wounded treated Earnest Chain by later much established was antibiotic of drugs” drugs” of the bacterial of cell wall. the synthesis inhibits kill bacteria) that inactionand (antibiotics and the fungi by produced is in1926 Fleming Alexander by discovered antibiotic thewhich first was penicillin, as it named he and the mould by produced achemical to due was it that found against a selected group of bacterial of types. aselected group against Narrow bacteria. disease-causing of wide range Broad-spectrum antibiotics kill microorganisms. Antibiosis Penicillium chrysogenum Penicillium chrysogenum Alexander Fleming the as also is referred Penicillin Penicillium Fig. 9.1DiscoveryFig. penicillin of - spectrum antibiotics and is the property of antibiotics to to antibiotics of the property is its full potential as an effective effective an full as its potential and Fleming, ChainFleming, Nobel prize Nobel Howard Florey Penicillium notatum (Fig. 9.1) (Fig. O Sta Staphylococcus aureus . It is bactericidal is . It act against a act against p N H in 1945 for the the in1945for O are active active are and when they N . Penicillin . Penicillin O S “queen Florey OH a broad spectrum antibiotic isolated from from isolated spectruma broad antibiotic Streptomyces the cultures from isolated this group, of of synthesis. protein microbial inhibits of bacteria) that growth the limit that (antibiotics antibiotic bacteriostatic the actinomycetes, theactinomycetes, to cause resistance. " resistance. cause to likely less are and organisms specific pathogenic target and accurately They effectively antibiotics. spectrum broad over preferred are antibiotics spectrum Narrow the bacteriaand multiply. them against fight cannot antibiotics resistant, the bacteria When become professional. certifieda health when by prescribed only be used should Antibiotics control. prevention poor as infection well as antibiotics, use of over and the misuse by accelerated is resistance health. Antibiotic public to threat acute most the of one is It their growth. kill inhibit to or the drug designed defeat to the ability develop resistance Antibiotic products. microbial as isolated bacitracin, kenamycin, neomycin, as tuberculosis Mycobacterium bacteria, especiallyagainst negative gram and bothpositive gram bactericidal against before administration of penicillin of apatient. to administration before allergic penicillin.is is important to test This the patient that indication an is the forearm in region red penicillin.weak dose of itchy An a give to the patients of the forearm prick to use aneedle doctors reaction, the sensitivity check To collapse. cardiovascular ultimately erythromycin, chloromycetin, griseofulvin, chloromycetin, erythromycin, Tetracycline Antibiotic resistance occurs when bacteria resistance Antibiotic Chlortetracycline aureofaciens is a broad spectrum a broad is vomiting, wheezing and wheezing and vomiting, innausea, resulting penicillin,the use of with problem amajor is reaction Hypersensitivity Superbug" Streptomyces griseus . Antibiotics, such such . Antibiotics, is the first antibiotic antibiotic the first is Streptomycin is aterm used is to 157 etc., are also are etc., . It is . It is 25-02-2019 18:40:21 Microbes in Human Welfare describe strains of bacteria that are resistant to Alcohol content in various beverages the majority of antibiotics commonly used today. • Beer contains 3 to 5 percent of alcohol. 9.2.2 Fermented beverages • Wine contains 9 to 14 percent alcohol. Microbes especially yeast is being used Wine coolers are made of wine mixed from time immemorial for the production with carbonated water and flavourings. of beverages like wine, beer, whisky, brandy Wine coolers have about 4 to 6 percent and rum. Wine is among the oldest alcoholic alcohol. beverages known and is produced by • Distilled spirits such as whiskey, gin, fermentation of fruit juice by yeast. Zymology scotch and vodka usually contain 35 is an applied science which deals with the to 50 percent alcohol. biochemical process of fermentation and its
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