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BY…
SHARIYAM ALI
Microbes??A microorganism, especially a bacterium causing
disease or fermentation
1) Lactobacilli
2) Rhizobium
3) Yeast
Useful:
Lactobacilli
 Milk
 Sugar Lactose-- Lactic Acid
pH decreases
Coagulation of milk
Formation of yoghurt
Yoghurt- Sour taste,low pH therefore
harmful microbes destroyed
Probiotic”
Yakult, Yoghurt etc
Lactobacilli are added to them
Rhizobium : Symbiotic bacteria
Role and importance of rhizobium
 Rhizobia living in root nodules
 supply nitrates, nitrites and amino acids to that plant
and in exchange get energy in the form of
carbohydrates from it.
 Symbiosis
 Host
 Beans and pulses are rich in proteins due to the
nitrogenous compounds made available by rhizobia.
Yeast
 Bring ‘active dry yeast’ from the market.
 Mix a spoonful of yeast, two spoonfuls sugar with a
sufficient quantity of lukewarm water in a bottle.
 Fix a colourless, transparent balloon on the mouth of
that bottle.
 After 10 minutes the balloon inflates
 Mix limewater with the gas accumulated in the balloon.
 Collect that limewater in a beaker and observe it.
 Limewater turns milky
 Presence of CO2 is Confirmed
Buudding
Budding
unicellular fungus
heterotrophic
Sugar to CO2
Fermentation
How is bread made ?
 Find out how to use the solution prepared in the above
experiment, to make bread.
 Follow the recipe and make the bread.
 Find out and note down the reasons why the dough
rises and makes the bread spongy.
THANK YOU 

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Useful micro organisms ||8. Useful and Harmful Microbes

  • 2. Microbes??A microorganism, especially a bacterium causing disease or fermentation 1) Lactobacilli 2) Rhizobium 3) Yeast Useful:
  • 3. Lactobacilli  Milk  Sugar Lactose-- Lactic Acid pH decreases Coagulation of milk Formation of yoghurt Yoghurt- Sour taste,low pH therefore harmful microbes destroyed Probiotic” Yakult, Yoghurt etc Lactobacilli are added to them
  • 5. Role and importance of rhizobium  Rhizobia living in root nodules  supply nitrates, nitrites and amino acids to that plant and in exchange get energy in the form of carbohydrates from it.  Symbiosis  Host  Beans and pulses are rich in proteins due to the nitrogenous compounds made available by rhizobia.
  • 6. Yeast  Bring ‘active dry yeast’ from the market.  Mix a spoonful of yeast, two spoonfuls sugar with a sufficient quantity of lukewarm water in a bottle.  Fix a colourless, transparent balloon on the mouth of that bottle.  After 10 minutes the balloon inflates  Mix limewater with the gas accumulated in the balloon.  Collect that limewater in a beaker and observe it.  Limewater turns milky  Presence of CO2 is Confirmed
  • 8. How is bread made ?  Find out how to use the solution prepared in the above experiment, to make bread.  Follow the recipe and make the bread.  Find out and note down the reasons why the dough rises and makes the bread spongy.