Chapter 2

Microorganisms: Friends and Foe

Introduction: Organisms that are so small that they can only be seen through a microscope are
called microorganisms or microbes.

Microbiologist: The scientist who study microorganisms are called Microbiologist.

Microbiology: The science of study microorganism is called microbiology.

Microbiology is divided into number of fields:  Malaria is caused by a protozoan

Plasmodium which lives as a parasite in the
 Bacteriology: The study of Bacteria blood of human beings.
 Virology: The study of Viruses
 Protozoology: The study of protozoans
 Phycology: The study of Algae.
 Mycology: the study of Fungi

Types of microorganisms:

There are five major groups of microorganism. These are as follows:

1. Bacteria
2. Algae
3. Protozoa
4. Fungi
5. Viruses
Bacteria:
 They are simple living organisms which are found all around us. They are mostly single- celled
tiny organisms, but they live together in colonies of millions.
 Bacteria are found in three different shapes:

1. Rod shaped, called bacilli.

2. Spherical shaped, called cocci.
3. Spiral called spirilla.

Algae:
 Algae are simple plant- like organisms which are usually aquatic in nature.
 They contain a cell wall and chlorophyll and can make their own food by photosynthesis.
 Algae can be unicellular or multicellular.
 Some of the common examples are diatoms, chlamydomonas, and seaweed.

Protozoa:
 These are unicellular microscopic organisms similar to animals that can move about to capture
food and are heterotrophic in nature.
 They are mostly aquatic in nature.
 Amoeba, paramecium are some examples of protozoa.

Fungi:
 Plant -like organisms that do not contain chlorophyll are called Fungi.
 Fungi may be unicellular (Yeast) or multicellular (Bread mould) and are found in warm and moist
places.
 Fungi can be heterotrophic, saprophytic or parasitic in nutrition.
 Examples: Yeast, Rhizopus (Bread mould), mushrooms, puffballs.

Viruses:
 Viruses are smaller than any known cell.
 Viruses can only be seen with electron microscope.
 Viruses can reproduce only inside the bodies of other organisms, which mean they need a host.
 A virus is like a non- living thing outside the body of other organisms. Therefore, it is a
borderline between a living and a non- living thing.

Where Do Microorganism Live

 Microorganisms live in all places which we know – in air, water soil etc.
 Microorganisms may be single celled (Bacteria , some algae and protozoan ) or multi cellular
(Algae and fungi ) can survive in extreme conditions where we can’t live ranging from hot
springs to ice cold climate and from marshy lands to deserts.
 They are found inside the body of other organisms including humans.
 Microorganism like Amoeba live alone while others like Bacteria and Fungi may live in colonies
Useful Microorganisms
Formation of Curd: Making of Curd is the process in which the Lactose (milk Sugar) of milk is converted
into Lactic Acid by the action of certain bacteria called Lactobacillus.

First of all boil milk up to a temperature of 30-40 degrees centigrade and then allowed
to warm it for some time and then add a small amount of curd to warm milk to make fresh curd and
keep the vessel containing milk in a warm place for the formation of milk.

Now what happened when warm milk is mixed with curd Lactobacillus starts
growing and convert milk sugar (Lactose) of the milk to Lactic Acid this make the milk thicker and finally
curd is made. Once the curd is made it should be transferred to a cooler place to reduce further growth
of bacteria, if not the bacteria would make it sour by excessive production of Lactic Acid.

Making of Bread: For the preparation of Bread Yeast is added to uncooked dough to make the dough
rises. The dough rises due to the production of carbon dioxide (Because of Yeast respiration in the
dough. The bread is now baked which removes carbon dioxide and makes the bread porous and light.

Day to Day Household (Idli and Dosa): Food items like Dosa and in Idli too yeast has its use. For making
Idli and Dosa the mixture of rice and dal (Pulses) is first allowed to stand for a few hours. The mixture
then rises and becomes sour due to the growth of Yeast cells.

Cheese: Fungi named Aspergillus and Penicillium is added to give cheese a special flavor.

Increasing Soil Fertility: Microorganisms like Bacteria and Blue Green Algae are the only organisms
that can take Nitrogen from the air and are also called Biological Nitrogen Fixers. These micro
organisms take the atmospheric nitrogen and convert it into the compounds of Nitrogen which can be
absorbed by the plant roots from the soil and increases fertility of soil.

Nitrogen Fixation is the process of converting Nitrogen into compounds of Nitrogen is called Nitrogen
Fixation.

The Roots of leguminous plants like those of beans and peas. These roots bear certain swollen structure
called root nodules. The bacterium Rhizobium lives in the root nodules

Production of Alcohol, Wine and Vinegar: Yeast is used for the production of Alcohol, wine and
vinegar. Yeast is grown on natural sugar (weak Sugar) present in fruit juices and grains like barley. This
Yeast helps in conversion of sugar into alcohol and carbon dioxide. The weak sugar solution is exposed
to air for several days due to which a frothy scum (layer form on the surface of liquid) appears on the
surface and the liquid smell of alcohol. It is because the tiny yeast cells have settled from the air into the
liquid.
Fermentation: It is the process of conversion of Sugar into alcohol. Louis Pasteur discovered
fermentation in 1857.

Aerobic Bacteria Acetobacter is used for production of Vinegar (Acetic Acid) from Alcohol

The fungus Aspergillus is used for producing large quantities of citric acid which is used in soft drink
industry.

Production of Antibiotics:

Meaning of Antibiotics: The name Antibiotic comes from two Greek word meaning “Against Life”
Antibiotics are a group of medicines that are used to treat infections caused by bacteria and certain
parasites. Antibiotics are produced by the uses of Bacteria or Fungi

The First Antibiotic was the discovery of Penicillin by Alexander Fleming in 1928

Some of the commonly known antibiotics which are made from Fungi and Bacteria are streptomycin
and tetracycline

Precautions to be taken while using Antibiotics:

a) Should be taken only on the advice of a qualified doctor.

b) Must complete the entire course as prescribed by the doctor.
c) Excess dose must not be taken

Vaccines

Every day, our body takes so many bacteria, viruses and other germs. When a person takes or infected
with a disease causing germ called pathogen. Our body relies on the immune system to fight this
invading organism. In the process, the body produces specific proteins known as antibodies against that
specific infectious germ. The antibodies eliminate the germ from the body. The next time the person
encounters the germ; the circulating antibodies quickly recognize it and eliminate it before signs of
disease develop. Here we give vaccines to get prior activate the immune system.

A vaccine is a part of weaken or killed pathogen that is injected into the body in order to produce
antibodies to fight against the virus or disease which might occur in future. Vaccines stimulate the
immune system

Pathogen: A pathogen is a tiny living organism, such as a bacterium or virus that makes people sick.

Or

The disease causing microorganism are called pathogens

Washing your hands frequently helps you avoid the pathogens that can make you sick .
 Antibodies: Antibodies are Y-shaped proteins that are produced by the immune system to stop growth
of pathogens from harming the body. When pathogens enter the body, the immune system comes into

action.
Edward Thesedeveloped
Jenner pathogensthe
canfirst
be Vaccine
viruses, bacteria, or other
of Smallpox chemicals.
in 1798. He is also known as Father of Immunology.

Louis Pasteur gives the “Germ Theory of Disease”.

Communicable Disease: Those diseases which are passed on from an infected person to a healthy person via
air, water, food, insects and physical contact.

Examples of Communicable diseases are -: like Cholera, Tuberculosis, Chicken pox, Common Cold
Measles, Anthrax, Malaria etc.

Cleaning the Environment: Microorganisms such as bacteria and fungi decomposes dead organic
matter in the environment into simpler substance. This process helps in cleaning the environment as
matter is recycled to simpler forms that can easily be reused by the ecosystem. The process cleans up
the environment by bio-degradation of dead organic matter that would otherwise just pollute the
environment.

Sources of Food:

 Yeast rich in amino-acids and proteins is an important source of food for humans and the farm
animals.
 An Algae is the first stage in the food chain of all water bodies.
 Algae like Chlorella and Porphyra are used as food
 See weeds are used as food in China and Japan
 Some Fungi such as Mushroom are eaten raw or cooked.

Harmful Microorganisms: Microorganism is harmful to the human beings as it may cause diseases
(Communicable Diseases) to human beings like Cholera, Tuberculosis, Chicken pox, Common Cold
Measles, Anthrax, Malaria etc.

The disease through Microorganisms is spread through air we breathe, through water we drink, through
food we eat and through carriers etc.

How Microorganisms spread through air: Diseases like Common

cold spreads through air. It is caused when an infected person
sneezes or coughs or spits the little droplets of moisture carrying the
microbes (Virus) are spread in the air. When a healthy person comes
in contact with these droplets becomes infected.
How Microorganisms spread through carriers: Some insects and animals acts as a carriers of
disease carrying microbes. Houseflies, mosquitoes, cockroaches and rats are carriers of diseases.
Houseflies among them are the most common among all the carriers. They carry germs of diseases from
an infected person’s excreta or garbage to the food and drinking waster of a healthy person. When a
healthy person eats this contaminated food or drinks such water he/she may fall ill. Other diseases like
cholera and typhoid are spread through houseflies.

Control Measures of Houseflies:

 Food must be kept covered.

 Proper sanitation should be maintained in kitchen.
 Garbage should be properly discharged.
 Insecticides should be sprayed

Mosquitoes like Female Anopheles is also an example of carrier causes a disease name Malaria.

Female Aedes mosquito acts as a carrier causes a disease named Dengue Virus

Control Measures of Mosquitoes:

 Water must not be allowed to collect anywhere.

 Keep the surroundings clean and dry

S No. Diseases Microorganisms

1 Common Cold
2 Chickenpox
3 Smallpox
Virus
4 Measles
5 Polio
6 Rabies
1 Cholera
2 Typhoid
3 Tuberculosis
Bacteria
4 Diphtheria
5 Anthrax
6 Plague
1 Malaria
2 Dysentery Protozoa
3 Sleeping Sickness
1 Ringworm Fungi
Food Poisoning: Food poisoning is the poisoning of food due to consumption of food spoilt by
microorganisms. Microorganisms like bacteria and fungi are responsible for food poisoning.

When these microorganisms grow on our food substance they produce toxic substance which makes the
food poisonous. It leads to vomiting, illness and even death.

Bacteria Causing Food Poisoning: Salmonella and Clostridium

Fungi Causing Food Poisoning: Moulds like Aspergillus and penicillium

Food Preservation:

How is Spoilt Food Affected?

I. Emits bad smell

II. Taste is Changed
III. Nutritional value is affected
IV. Colour changes

Advantages of Food Preservation:

I. Reduces food wastage by avoiding spoilage

II. Increases the storage period of foodstuff
III. Nutritional value of food can be maintained for a longer period
IV. Availability of food at distant places and during off season.

Methods of Food Preservation:

1. Sun Drying: This is a traditional method of food preservation. Sun-drying helps in removing
moisture from food. Grains are dried in sun before being stored. Many vegetables are also sun-
dried so that they can be used in off season

2. Chemical Method: Some chemicals prevent the growth of microorganisms in food. These
chemicals are used in pickles and jams to preserve them. Salt, acids and oil are also used as food
preservatives. Examples: sodium benzoate

3. Preservation by common salt: When a food item is kept in plenty of salt, water from food
comes out because of osmosis. It results in dehydration of the food item. Absence of moisture
helps to prevent the growth of microbes. Fish, meat and pickles are preserved by adding salt.

4. Preservation by Sugar: Sugar preserves food by reducing moisture in food. Jam, jelly and squash
are preserved by adding sugar.
 5. Preservation by Oil and Vinegar: The layer of oil on top of food prevents oxygen from entering
the food. Some microbes do not survive in absence of oxygen. Some microbes cannot survive in
acidic environment and thus vinegar is an effective food preservative.

6. Storage and Packing: Some food items are stored in air-tight packets so that oxygen is not
available for proliferation of microbes. Some food items are packed in cans; along with some
preservatives. Oily food; such as potato chips; is packed in air-tight packets which are filled with
nitrogen gas. Nitrogen gas prevents the oily food from becoming rancid.

7. Refrigeration and Freezing : Cooling by refrigeration and Freezing stops microorganisms from
growing and multiplying but it does not kill them

A refrigerator keeps food at about 5O C which makes food fresh for a few days.
A freezer preserves food at below -18O C. At this temperature all microbial activity stops and
food can be preserved for many months.

8. By Pasteurization: Milk is preserved by this method. First milk is prepared for 70O C for 15 to 30
seconds to prevent bacteria. Then it is cooled very fast to prevent bacteria from growing and
then it is finally stored at low temperature. This method of preservative is called pasteurization.
This method is used to kill bacteria in milk and does not affect its flavor
This method of preserving milk is given by Lois Pasteur

Nitrogen Cycle

Nitrogen cycle is all about the movement of nitrogen between various elements on Earth (like air, soil,
living organisms etc.) The amount of nitrogen in the atmosphere remains constant.

o Atmosphere has approx. 78% nitrogen.

o Atmospheric Nitrogen is fixed into the soil
o N2 fixing microbes convert atmospheric N2 into nitrogen compounds like NH3
o Plants utilize nitrogen from soil through their roots
o Animals utilize nitrogen, feeding on plants
o When Plants & animals die, Nitrogenous wastes are returned to soil
o Decomposers convert some part to nitrogen compounds to be used by plants
o Denitrifying bacteria convert into atm. N2