BACTERIA AND FUNGI

What are Antibiotics?

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

1. Penicillin discovered by alexander fleming in 1929 known as penicillin chrysongenum used for tetanus, diphtheria

2. Streptomycin- streptomyces griseus - tuberculosis

3. Chlortetracycline - aureofaciens - typhoid

4. Erythromycin - saccharopolyspora erythraea - rickettisial fever

• Serums-

  Serums are blood plasma from which fibrinogen has been removed. It may contain numerous chemical substances including anti bodies/antitoxins.

• Toxins-

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

• Antitoxin-

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

• Vaccine-

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

• Vaccination-

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

• Toxoids-

  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.

Free living bacteria in soil - azotobacter and clostridium

1. Nitrification

2. Ammonia

3. Ammonium compounds

4. Nitrites

5. Bacteria- nitrosomonas

6. Nitrate

7. Bacteria- nitrobacter

Spoilage of food can be done by-

1. Boiling

2. Salting

3. Dehydration

4. Irradiation

5. Pasteurization

6. Refrigeration

7. Strong concentration and chemicals

Bioweapons-

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.

Fungi-

YEAST

Yeast economic importance-

Used for alcoholic fermentation. Alcohol when produced is great for commercial importance. And beverages alcohol percentage varies.

Useful fungi-

penicillium are used in processing flavors of cheese.

Harmful-

they soil food. Damage to forest trees. Moulds- penicillium and aspergillus

WINE

Role in industry-

Wine- fermented

Fermentation is a process in which the microorganisms break down carbohydrates into simpler products in absence of oxygen

C6H12O6 gives 2C2H5OH + 2CO2

Characteristics of wine-

1. Quickly absorbed in body

2. Very mild quantities it may be stimulant but when consumed in large quantities it is harmful

3. May develop body ailments, particularly liver cirrhosis

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. It is now cottage cheese

Salting- remove moisture, prevents growth of undesirable microorganisms

Ripening- curd is kept at suitable temp. and humidity. Microorganisms added at step 1 adds flavors to cheese.

Mushroom cultivation-

At present two types of Mushroom are widely cultivated in India

1. white button mushroom

2.Paddy straw mushroom

3. oyster mushroom

there are five major steps of mushroom cultivation

1. composting

2. spawning

3. casing

4. cropping and harvesting

5. reservation

nutritive value of Mushroom-  there excellent source of vitamins and minerals they contain a good amount of niacin pantothenic  acid and biotin.  fresh mushrooms contain about 85 to 95% of Monster 3% protein, 4% carbohydrate and 0.3 to 0.4 % fat and 1% Minerals and vitamins.