Presentations for aspiring Biology students

1. Microbes
in
Human welfare

2. Branch of biology which deals with study of microbes is
termed as microbiology.
Introduction
Microbiology is useful in the following Medical, Clinical,
Food, Industries, Environment.
House hold production
•In food preparation
•As source of nutrients
Biogas production
•Anaerobic digestion
•Acidogenesis
•Methanogenesis
Bio-control agents
•Herbicides/Pesticides
• Pathogens
Sewage treatment
•Primary
•Secondary
•Tertiary
Industrial production
•Alcoholic beverages
•Organic acids
•Vitamins
•Antibiotics
•Hormones
•Enzymes
•Dairy
Biofertilizers
•Bacterial
•Cyanobacterial
•Fungal

3. In
Household
Production

4. Many microbes are used in home during food processing &
preparation like;
Microbes in Food Preparation
Dhokla, Naan, Jalebi -- Lactobacillus (buttermilk)
Idli, Dosa – Bacillus subtilis, Candida, Saccharomyces
cerevisae
Bread & Cakes -- Saccharomyces sp.
Puffiness in Dhokla, Naan , Idli & Dosa is due to bubbles of
CO2 trapped in glutein of dough during fermentation.
Both Dhokla & Idli Gram flour & Udid dal, Rice flour are
mixed in buter-milk respectively.
Fermentation reactions (due to microorganisms) produces CO2
& various organic acids, alcohols giving typical taste &
flavour.

5. Microbes as source of Nutrients
As a source of nutrients: some of them are essential source
of nutrients directly consumed as food/food supplements.
Dead, dried cells of microbes or their fruiting bodies mainly
is a rich source of proteins.
Types
Single Cell Proteins Mushroom & Truffles
They are dried &
dead cells of
They are group of
fungi belongs to class
Basidiomycetes.
Bacteria – Bacillus subtilis
Algae – Chlorella
Moulds – Candida
Yeast – Saccharomyces cerevisae

6. SINGLE CELL PROTEIN
Cells are cultured on different substrates up to their
saturation levels, separated dried and stored at low
temperatures. They are excellent source of proteins & some
vitamins.
MUSHROOM & TRUFFLES
Some mushrooms bear large fleshy fruiting bodies & are
edible (non poisonous & edible).
Edible mushrooms are rich in proteins, vitamins, minerals
& cooked as delicacy.
They have low calorie (sugar free/fat free good in
diabetics/obesity, High B.P., heart problems), rich in Folic acid
(good in anemic conditions)
Microbes as source of Nutrients

7. Agaricus bisporus – White button mushroom
Volvariella volvaceae – Paddy straw mushroom
Pleurotus florida – Oyster mushroom
Morchella
MUSHROOM & TRUFFLES -- EXAMPLES
Poisonous & non edible
Amanita (Toad stool) ,
Gyromitra, Entoloma,
Inocybe
Microbes as source of Nutrients

8. In
Industrial
Production

9. Fermentation of variety of substrates produce alcohols &
organic acids by using Saccharomyces (Yeast).
Microbes in Alcoholic beverages
Alcoholic beverages are the products of alcoholic
fermentation (Beer, Wine, Whisky, Gin, Rum etc.)
Liquor
Beer
Wine
Whisky
Gin
Rum
Organisms
Saccharomyces
(without distillation)
Wine fermentation
followed by distillation
Substrates
Barley
Grapes & other fruits
Wheat, Barley, Corn
Rye & Juniper berries
Sugar Cane / Molasses
For wine – Saccharomyces ellipsoidus strain
For beer – Saccharomyces cerevisae strain
Steps: Malting, Mashing & Fermentation

10. Many microbes while growing on particular substrates
produce variety of economically important organic acids.
Microbes in Organic acids
Most of the organic acids are produced by fermentation
reactions.
Organic acid
Citric acid
Gluconic acid
Fumaric acid
Acetic acid (Vinegar)
Lactic acid
Butyric acid
Microbes used
Aspergillus niger
Rhizopus arrhizus
Acetobacter aceti
Lactobacillus
Bortyrum

11. Fermentation technology using microbes also produces a
variety of essential vitamins.
Microbes in production of Vitamins
Vitamins are vital organic substances required in very small
quantities for normal growth, development & maintenance
of good health.
They were discovered & named by Dr. Caismir Funk. They
are mainly found in natural foods.
Vitamins
B2
B12
C
Microbes used
Neurospora gossypii
Ermothecium ashbhyi
Pseudomonas denitrificans
Aspergillus niger

12. Microbes in production of Vitamins
Fat soluble vitamins
Soluble in fatty acid
Can get stored easily
Harmful in excess
Not excreted via urine
Essential for metabolism.
Vit A – Retinol
Vit D – Calciferol
Vit E – Tocopherol
Vit K – Phylloquinone
Water soluble vitamins
Can be stored easily
Not harmful
Excreted via urine
Mainly are coenzymes
Vit B complex
Vit B1 – Thiamine
Vit B2 – Riboflavin
Vit B3 – Niacin
Vit B5 – Pentothenic acid
Vit B6 – Pyridoxine
Vit B9 – Folic acid
Vit B12 – Cyanocobalamine
Vit C – Ascorbic acid
Vit H – Biotin
Types of Vitamins

13. Some special properties of Vitamins
Vit.B & K are produced in intestine of the body due
to microbial action.
Vit.D is produced in subcutaneous fat on exposure
to sunlight.
Nightblindness, Xeroderma – Vit. A
Beriberi – Vit. B1
Scurvy – Vit. C
Pellagra – Vit. B3
Vit. C & E are not produced in the body, deficiency
causes several diseases like;
Microbes in production of Vitamins

14. Antibiotics – They are organic substances produced
in small quantity by certain microbes to kill or
inhibit the growth of other organisms (Antibiosis).
Microbes in production of Antibiotics
Discovered -- Alexander Flemming (First antibiotic
PENICILLIN from fungus Penicillium chrysogenum.)
Common Antibiotics and their Microbial Source
Chloromycetin – Streptomyces venezuelae
Erythromycetin – Streptomyces erythreus
Penicillin – Penicillium chrysogenum
Streptomycin – Streptomyces griesus
Zenthamycin & Chloramphenicol

15. Microbes in production of Antibiotics
Production of Antibiotics
Desired microbes usually fungus are allowed to
grow on a culture medium in a fermentor
Microbes are separated from the culture medium.
Extraction is done from the medium .
It is then tested for toxicity, filled & packed for
marketing.
Therapeutic use mainly antibacterial, antifungal,
control & cure in case of Whooping Cough,
Diptheria, Leprosy, T.B, Plague.
Importance

17. Morphogenesis / Organogenesis:
It is the process of development of different organs
from callus.
Clones:
Genetically identical organisms are clones.
Callus Culture:
Nutrient medium is in semi-solid state.
Suspension Culture:
Nutrient medium is in liquid state.
TERMINOLOGIES & REQUIREMENTS contd…

18. Nutrient Medium
Sterilisation
It contains various ratios & concentrations of Organic
& Inorganic nutrients, certain vitamins, sucrose,
hormones.
pH is adjusted at about 5-5.8, agar-agar a
polysaccharide (derived red alga) is added for semi-
solid/solid consistency
Apparatus, medium, explant are sterilized to avoid
contamination
Apparatus is sterilized by dry/wet sterilization, explant
is treated with 1% Sodium hypochloride, 70%
alcohol/10% Hydrogen peroxide

19. Methodology
1. Explant culture
2. Callus formation & culture
3. Organogenesis
4. Formation of cell/suspension culture
Applications
1. Micropropogation
2. Production of disease free plants
3. Production of secondary metabolites
4. Somatic hybridization

20. PTC....VideosAshishPTCPlant
tissue culture_mpeg1video_001.mpg

21. Single Cell Protein
1. It refers to any biomass produced by
uni/multicellular microbes, & can be used as
food/feed additives.
2. Chlorella, Spirulina, Methylophilus methylotoropus
– Yield Proteins.
3. Spirulina grows on waste water frompotato
processing units, straw, molasses, animal manure.
4. It can be done throughout the yearvery effectively
in smaller area
5. A 250 kg cow produces200 gm of proteins per day
whereas Methylophilus methylotropus of same qty
produces 25 tonnes of proteins