Microorganisms are used to make food and drink:
There are many different types of microorganism's.
Bacteria
Bacteria are very small single celled organisms. There is no nucleus. The single circular chromosome is effectively 'naked' in the cytoplasm. There are often many smaller circular pieces of DNA in the cytoplasm known as plasmids. They often contain genes for antibiotic resistance.
Not all bacteria are harmful. Some are actually useful.
This process relies on the growth of bacteria - usually mixed cultures including Lactobacillus species - on milk, and the conversion is due to anaerobic respiration by the bacteria. The milk is usually skimmed milk - "low fat"- often concentrated with extra "milk solids".
As the bacteria respire anaerobically, they produce lactic acid:
lactose ÂÂÂ(milk sugar) = lactic acid + energy
The acidic conditions (pH 3.7-4.3) cause milk proteins to be coagulated, which provides the thickened texture of yoghurt. Other chemical products from the bacterial growth, e.g. ethanol (acetaldehyde) contribute to the flavour.Keeping qualities
As the yoghurt is cooled, the bacterial growth rate is reduced and the product can keep for about 10 days at 5 °C. The normal numbers of bacteria are about 108 (100,000,000) per gram. After some time, acid slowly released by the bacteria gradually kills them and causes the proteins to separate into curds and whey.
Bacteria can multiply very quickly under the right conditions, often doubling in number every 20 minutes.
Yeast
When yeast respires it produces ethanol (alcohol) and carbon dioxide.Glucose = Carbon Dioxide + Ethanol + energy
A build up of ethanol can be toxic. Yeast is used to make alcoholic drinks. The process is called fermentation.
For making beer:
In wine-making the yeast uses the natural sugars in the grapes as its energy source.
Yeast is also used in bread making as it gives off carbon dioxide gas which makes the bread rise, giving it a light and fluffy texture and the ethanol evaporates.
Bread making
When yeast respires it makes carbon dioxide gas. When the gas is made in the dough, it gets trapped and so tiny bubbles form inside the dough. This makes the bread rise. 'Knocking back' gets rid of large bubbles which can develop. When the dough is baked the bubbles expand. The yeast dies in the baking process and ethanol is evaporated.
Microorganisms are used in brewing,winemaking,baking,pickling and other food making processes.
fermentation of beer, wine, etc.
yes
Micro-organisms are in and on him.
Depends what you mean by "useful." UV light can cause chemical reactions to occur very rapidly, and is thus used in highly precise photo-engraving, such as in the making of micro-chips. It is also useful in killing micro-organisms.
no not all micro organisms feed on dead organisms only
Micro-organisms affect every facet of our lives. From disease to digestion, nothing we do remains unaffected by micro-organisms.
yes
HOW BACTERIA useful to people
Micro-organisms can be useful in fighting back other illnesses that can kill you.
the microorganism are used for digestion in our body
Perhaps you mean micro organisms used in alcohol production. Yeasts are used to convert sugar to alcohol in a process called fermentation.
Micro-organisms are in and on him.
Micro-organisms are in and on him.
Depends what you mean by "useful." UV light can cause chemical reactions to occur very rapidly, and is thus used in highly precise photo-engraving, such as in the making of micro-chips. It is also useful in killing micro-organisms.
micro organisms can kill you by causing diseases
no not all micro organisms feed on dead organisms only
micro organisms are very tiny, invisible to the naked eye
Micro-organisms affect every facet of our lives. From disease to digestion, nothing we do remains unaffected by micro-organisms.