USEFUL MICROORGANISMS

1. In the Digestion of Food Some bacteria and protozoa help herbivores (e.g: rabbit, goat, cows and etc) and termites digest their food They produce an enzyme called cellulose to help herbivores and termites digest cellulose into glucose cellulose 2. In Decay 2.1 Formation of humus Some of saprophytic bacteria and fungi decompose organic matter into humus 2.2 Production of biogas and fertilizers Some of saprophytic bacteria decompose organic waste (e.g: waste from oil palm, paddy and coconut) and turn it into methane gas 2.3 Disposal of oil spills Some of bacteria break up oil spills and decompose it into less harmful substance. 3. In Medicine 3.1 Antibiotics There are 2 common antibiotics in world, which are: a) Penicillin (prepared from penicillium notatum bacteria) b) Streptomycin (prepared from streptomyces griseus bacteria) Antibiotics can only kill bacteria 3.2 Vaccines Vaccines are prepared from dead or very weak bacteria and viruses. It used to stimulate the body to produce antibodies. Vaccination refers to an injection containing certain vaccines that can prevent a person being infected to a certain disease. Example: BCG injection for dry cough disease. enzyme cellulase glucose

4. In Agriculture 4.1 Maturing of tobacco leaves Bacteria used to make tobacco leaves mature, so that they can emit desirable smell and taste. 4.2 Nitrogen cycle 4.3 Productions of chemicals from algae Some algae used to produce beneficial chemicals for human beings. For the example: a) beta-carotene which has anti cancer properties b) fatty acids which make cholesterol level in humans blood become low 5. In Industry 5.1 Making breads and cakes Yeast is used in the making breads and cakes. It is mixed with flour, sugar and water; and made into dough Yeast will reacts with sugar to produce alcohol (ethanol), carbon dioxide and energy. By the way, this process is known as fermentation. yeast + sugar enzyme zymase carbon dioxide + ethanol + energy

Carbon dioxide released makes the dough rise, so that breads and cakes become very soft. 5.2 Making ethanol Yeast is also used to produce alcohol (ethanol) instead of carbon dioxide 5.3 Production of vinegar, and yoghurt Vinegar (ethanoic acid) is prepared by using bacteria to change ethanol into ethanoic acid. ethanol (alcohol) + oxygen bacteria ethanoic acid (vinegar) + water

Yoghurt (contains lactic acid) is prepared by the action of bacteria on milk. Bacteria will reacts with lactose in milk and turns it into lactic acid. lactose 5.4 Production of soy sauce Soy sauce is produced from the fermentation of a mixture containing mould, yeast, flour and soy beans. Salt is added to make it become salty. bacteria lactic acid