Living organism (such as a bacteria, fungi, viruses) too small to be seen with naked

eye but visible under a microscope. Also called microbe.

Bacteria

Bacteria cells are very different from the cells of all other
organisms: they do not have a nucleus.
Some bacteria can carry out photosynthesis. The oldest fossils
belong to this kingdom, so we think that they were the first
kinds of organisms to be lived on earth.

Bacterial cell structure

Role of Bacteria in decomposition
Most of the bacteria are saprophytes. They feed on dead decaying organic
matter. They secrete digestive enzymes on dead decaying organic matter. The
enzymes convert carbohydrates into glucose which is absorbed into the
cytoplasm of the bacteria. The glucose is broken down in respiration to release
energy. The carbon dioxide released in respiration is used by plants for
photosynthesis. At the same time nitrogenous compounds in dead organism
are decomposed into Ammonia by the same bacteria which is further
converted into nitrates by nitrifying bacteria. Plants use these nitrates to
synthesize proteins. So decomposition helps in the recycling of mineral
nutrients.

Bacteria are used in yoghurt & cheese production.

Yoghurt production
 Milk is homogenized and
pasteurized. At 45°C the
correct species of
bacterium (e.g.
Lactobacillus bulgaricus)
is added and the milk is
kept at this temperature
for 24-36 hours. Over this
time the bacteria convert
milk sugar lactose into
lactic acid by anaerobic
respiration. The acid
coagulates the milk
protein casein into a thick
creamy consistency of
yoghurt. When the
fermentation is over the yoghurt is cooled to 5oC to stop the bacterial
action.

Cheese production

Milk is homogenized and pasteurized. At 40oC

species of Streptococcus or Lactobacillus is added
to the milk. At this point a mixture of enzymes,
called rennet is added. Rennet contains the
enzyme chymosin, and it coagulates the milk
protein casein and form semi solid ‘curds’. The
liquid ‘whey’ is drained from the curds which are
partially dried and compressed and left for ripening
to get the cheese.

The bacteria convert milk sugar lactose into lactic acid which provide suitable
pH for the enzyme chymosin to work.
The bacterial enzymes act on proteins and fats in the curd, partly digesting
them to amino acids and fatty acids which give the cheese its flavour and
aroma.

Viruses

Viruses are not true living things. They are not considered to bealive, beca
use on their own they can do nothing until they enter aliving cell.Viruses are
complicated assemblies of
moleculesincludingproteins, nucleic acids, lipids, carbohydrates…

When viruses encounter a

cell, theytake over cell’s
machinery. A series of
chemical reactions occur t
hat
lead tothe production of n
ew
viruses. Thesesnew viruse
s burst out of the cell and
invade others, where the
process isrepeated. The h
ost
cell is usuallykilled when t
his happens.

These steps are completely

passive, that is, they are predefined by the nature of the molecules tha
t comprisethe virus particle. Viruses don’t actually ‘do’ anything.

Without cells, viruses would not be able to multiply.

Scientists do not classify a

virus
 as aliving thing. This is be
cause:

→ it does not show all sev

enprocesses for life
→ when it enters a cell it
changes theway a cell
works so it can makecopi
es of the virus.

Fungi

For a very long time, fungi were classified as pl

ants.
However, they are very different from plants a
nd belong totheir own kingdom. Fungi do not
have
chlorophyll and do not photosynthesise.
 They feed saprophytically, or parasitically, o
n organic
material like faeces, human foods and dead p
lants or animals.

A fungus is made of hyphae, which are long tubes, collectivel

y they are
called mycellium and form branches that can cover many acr
es.
The hypha is a long tube and effectively one cell with many nuclei. It could
be dividedinto comparments by septa; The tip is tapered, this is where it
is growing outwards andis known as the extension zone.

Fungi grow specialised areas for reproduction called fruiting bodies. These
can growvery large and be visible to the naked eye where they are known
as mushrooms. It isfrom these that spores are produced.

YEAST
Yeast (Saccharomyces) grows abundantly in sugar solutions such as in the
nectar of flower s or on the surface of fruits.
Economic importance of yeast

1.Bread making

- yeast is mixed with water to activa

te it thenadded to flour to make dou
gh

- mixture -----> warm place ------> rise

- yeast releases CO2 ------> dough rises

* a warm to is important because
fermentation is controlled by enzy
mes

- when dough is
cooked, high to kills yeast and
evaporates any formed ethanol
- air spaces are left where CO2 was trapped

2.Alcohol Production

Brewing
- yeast is added to a source of s
ugar (fruit juice) and kept
in warm conditions

- fermentation (yeast respires

the sugar)occurs ------
> ethanol is formed making
the drink alcoholic

- CO2 makes the drink fizzy +

sharp flavour

3. Used to make single cell protein

Yeast is rich in protein and fat and it helps to produce single cell protein.

Economic importance of fungi in general

 They are decomposers
 They are source of food for human for example mushrooms.
 Fungi Penicillium produces antibiotic penicillin.
 Used in sewage disposal
 Used for cheese ripening.
 Fungi may be agents of disease like athlete’s foot and ring worm in human. In plants
diseases like blight, mildew or rust cause considerable loss to farmers.

Biotechnology
Biotechnology is the method of using biological process, organisms and
systems in manufacturing and service industries.
Examples:
 Cheese production
 Yoghurt production
 Bread making
 Antibiotic production
 alcohol production
 Single cell protein production
Single cell protein (SCP) production.
Single cell protein is the protein, which is produced by unicellular organisms.
The major constituent of the cytoplasm of bacteria and fungus is protein. The
protein produced from bacteria is called pruteen and it is used as animal feed.
The protein produced from fungus is called mycoprotein, which is used as a
human food.
The single cell protein is produced in a large container called Fermenter or
Bioreactor. The medium such as Molasses, liquid whey etc can be used to
grow the fungus. The fermenter and the medium are sterilized to kill the other
microbes, which may contaminate the products. The starter culture such
fungus Fusarium is reactivated and added to the medium. This is
called inoculation. The medium must contain glucose as a source of energy,
ammonium or nitrate or both as a source of nitrogen. Air is admitted into the
medium for the aerobic respiration of the fungus. The pH of the medium must
be 6 to 7 and the temperature of the medium is 27 to 30 oC. The paddles of
the fermenter rotate to prevent the clogging of the fungal filaments. Under
these conditions the fungus multiplies in large scale, which is removed from
the fermenter, filtered purified and used as protein rich food material.

Advantages of Single cell protein production.

 Large amount of protein can be produced in a short period of time.
 SCP production requires less space compared to the traditional
farming methods.
 SCP production is independent of climatic changes.
 The food produced by this method is rich in protein, contains less fat
and more dietary fibre.
Disadvantages of Single cell protein.
 The food produced by this method is tasteless.
 People are reluctant to eat the food produced by this method, because
it is either a bacterium or a fungus.
 The cell wall of fungus is not digested in human so that all protein is
not released.