Scribd
Upload
901 views

Notes of CH 2 Microorganisms 20 21

Microorganisms are classified into five major groups: bacteria, fungi, protozoa, some algae, and viruses. They play important roles in food production, medicine, soil fertility, and the environment. However, some microorganisms can cause harmful diseases in humans, animals, and plants. Food can be preserved through methods like using chemicals, heat treatment, and controlled storage and packaging to prevent microbial growth.

Uploaded by

The Learning Ladder
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
901 views

Notes of CH 2 Microorganisms 20 21

Microorganisms are classified into five major groups: bacteria, fungi, protozoa, some algae, and viruses. They play important roles in food production, medicine, soil fertility, and the environment. However, some microorganisms can cause harmful diseases in humans, animals, and plants. Food can be preserved through methods like using chemicals, heat treatment, and controlled storage and packaging to prevent microbial growth.

Uploaded by

The Learning Ladder
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 18

NOTES (NUMBER 2)

Ch 2 Microorganisms: Friend and Foe|

Microorganisms
Organisms which cannot be seen with naked eyes
are called microorganisms or microbes.

Microorganisms are classified into five


major groups.
These groups are bacteria, fungi,
protozoa , some algae and virus.
https://youtu.be/-HUk3CxEjEM
Classification of microorganisms
(i) Bacteria
→ Single-celled organisms
→ Found in wide range of habitats ranging from
glaciers to deserts and hot springs
→ For example: curd bacteria (Lactobacillus)
(ii) Fungi
→ Multicellular(except yeast), heterotrophic
organisms(saprotropic nutrtion)
→ Lack chlorophyll and are generally found in
colonies
→ For example: Penicillium, Aspergillus,Bread
mould
Pencillium Aspergillus

Mushroom

(iii) Protozoa
→ Unicellular microorganisms.
→ Usually found in water.
→ For example: Amoeba and Paramecium
(iv) Algae
→ Unicellular or multicellular autotrophic
organisms.
→ Contain chlorophyll pigment and carry out
photosynthesis
→ For example: Chlamydomonas and Spirogyra

(v) Viruses
→ Viruses are also microscopic which reproduce
only inside the cells of the host organism, which
may be a bacterium,plant or animal.
→ Require host cells to reproduce and complete
their life cycle.
→ For example: Influenza virus, polio virus.

Importance of microorganisms
(i) In food industry
→ Lactobacillus bacteria promote the conversion of
milk into curd.
→ Yeast is used in preparation of breads, pastries
and cakes.
(ii) In beverage industry
→ Yeast is used for commercial production of
alcohol, wine and vinegar (acetic acid).
→ Yeast acts on sugar and converts it into alcohol
by the process of fermentation. Louis Pasteur
discovered fermentation.
(iii) In medicine production
→ Medicines produced by certain microorganisms
to kill or stop the growth of other disease-causing
microorganisms are called antibiotics.
→ Antibiotics are obtained from bacteria and fungi.
→ Commonly used antibiotics are streptomycin,
tetracycline,and erythromycin.
→ First antibiotic penicillin was prepared by
Alexander Fleming
(iv) In vaccine production
→ Protection of the body from the attack of various
disease causing microorganisms through vaccines is
known as vaccination.
→ Vaccine includes dead or weakened microbes
that trigger the production of antibodies in the
body.
→ These antibodies help in preventing the attack
from disease-causing microorganisms.
→ Vaccination helps in controlling diseases such as
Diphtheria,Chickenpox,polio, small pox, hepatitis
etc.
→ Vaccine for small pox was discovered by
Edward Jenner.
(v) In increasing soil fertility
→ Blue green algae and Rhizobium bacteria are
called biological nitrogen fixers.
→ They fix free atmospheric nitrogen to enhance
soil fertility.

(vi) In cleaning the environment


→ Microorganisms (decomposers like bacteria and
fungus) help in converting dead waste of plants and
animals into simpler substances by the process of
decomposition.
Harmful microorganisms
→ Disease-causing microorganisms are called
pathogens.
→ Diseases in humans are caused by
microorganisms
→ Diseases caused by microorganisms that spread
from an infected person to a healthy person
through air, water, or food are called
communicable diseases.
→ For example : cholera, chicken pox, and
tuberculosis.

Cicken pox Tuberculosis

→ The organisms that transmit diseases from one


place to the other are called carriers.
Example of carriers
→ Housefly spreads diseases such as cholera,
dysentery,and typhoid.
→ Female Anopheles mosquito spreads malarial
parasites

.
→ Female Aedes mosquito spreads dengue virus.
• Examples of human diseases caused by bacteria
1)Tuberculosis
2)Cholera
3)Typhoid
• Examples of human diseases caused by virus
1)Measles Polio Measles
2)Chicken pox
3)Polio
4)Hepatitis-B
• Examples of human diseases caused by protozoa
1)Malaria
2)Sleeping Sickness

• Diseases in animals caused by microorganisms


1)Anthrax is caused by bacteria
2)Foot and mouth disease in cattle is caused by virus

Anthrax Foot and mouth disease


• Diseases in plants caused by microorganisms
1)Citrus canker disease is caused by bacteria.
2)Rust of wheat is caused by fungi.
3)Yellow vein mosaic of Bhindi (Okra) is caused by
virus.
1 2

3
Methods of food preservation
(i) Chemical methods
→ The chemicals that controls the growth of
microorganisms on food are called preservatives.
For example: sodium benzoate, sodium
metabisulphite, salts and edible oil.
→ Common salt is used as preservative in pickles.
It is also used to preserve meat, fish.
→ Sugar is used as preservative in jams and
jellies.Sugar inhibits growth of bacteria by reducing
moisture content.

→ Oil and vinegar are used as preservatives in


pickles and vegetables.Oil prevent entry and growth
of microorganisms.Vinegar being acidic prevent
microorganisms growth

.
(ii) Heat
→ Boiling the milk helps in killing microorganisms
present in it.
→ Pasteurization is a technique of preserving milk
in which, it is boiled to about 70°C for 15 to 30
seconds and then suddenly chilled and stored.

(iii) Storage and packing


→ Dry fruits and vegetables are stored in sealed air
tight packets to prevent microbial attack.

Nitrogen cycle
→ It involves circulation of nitrogen through living
and nonliving components of nature.
→ Nitrogen gas comprises 78% of the atmosphere.
→ First process of nitrogen cycle is fixation of
nitrogen gas into nitrogenous compounds caused by
bacterium Rhizobium and lightning.
→ Nitrogen compounds in soil are taken up by the
plants through roots and used up in synthesis of
plant proteins. Animals obtain nitrogen by feeding
on plants.
→ Waste of plants and animals are converted to
nitrogenous compounds by the action of bacteria and
fungi in the soil.
→ Some bacteria convert nitrogenous compounds
back to nitrogen to maintain atmospheric levels of
nitrogen. https://youtu.be/F4if2e-oTVU
-----------DRAW DIAGRAMS OF YOUR BOOK
ONLY----------------------------------------------------

You might also like