BACTERIA AND FUNGI

Toxins

________ are poisonous proteins released by pathogenic bacteria during their growth or upon their breakdown after they die.

Bioweapons

________ are germ bombs which some countries and preparing which wehn exploded may release disease germs which may take epidemic shape and cause deaths for generations.

Antibiotics

________ are chemical substance produced by a living organism which can stop the growth of some disease producing bacteria and fungi.

Serums

________ are blood plasma from which fibrinogen has been removed.

Toxoids

________ are inactivated toxins of particular bacteria, which can still stimulate the production of the respective antibodies such as those for producing immunity against diphtheria and tetanus.

Antitoxin

________ is a substance produced in animal bodies which reacts with poison produced by invading germs.

Penicillin

________ discovered by alexander fleming in 1929 known as ________ chrysongenum used for tetanus, diphtheria.

Streptomycin

________- streptomyces griseus- tuberculosis.

Vaxcination

________ is introduction of weakened germs or dead germ substances into the body for developing resistance to a particular disease.

Vaccine

________ is a preparation consisting of weakened germs or dead germ substances.

CO2

Baking- it ferments sugar and produces ________ and dough rises 3 times its original volume.

Curd

________ is processed- remove moisture.

Free living bacteria

________ in soil- azotobacter and clostridium.

Alcohol

________ when produced is great for commercial importance.

Penicillium

________ are used in processing flavors of cheese.

Free living bacteria in soil

azotobacter and clostridium

Bacteria

nitrosomonas

Bacteria

nitrobacter

Moulds

penicillium and aspergillus

Wine

fermented

Baking

it ferments sugar and produces CO2 and dough rises 3 times its original volume

Cheese

steps

Curdling of milk

lactic acid bacteria is added

Curd is processed

remove moisture

Salting

remove moisture, prevents growth of undesirable microorganisms

Ripening

curd is kept at suitable temp. and humidity