This document summarizes the various uses of microorganisms. It discusses how microorganisms are used commercially in industries like dairy, beverages, baking, and processing. It also discusses their medicinal uses in producing antibiotics and vaccines. Microorganisms are used agriculturally for nitrogen fixation and in environmental applications like sewage treatment and oil spill cleanup. The document also covers how some microorganisms can cause diseases in humans, animals and plants by acting as pathogens or through transmission by carriers. Food spoilage and various food preservation methods using microorganisms are also summarized.
An Introduction To Food Microbiology-Scope of food microbiology,Microorganisms important in food Microbiology,Factors affecting the growth and survival of microbes in food
An Introduction To Food Microbiology-Scope of food microbiology,Microorganisms important in food Microbiology,Factors affecting the growth and survival of microbes in food
This presentation is a revision for biology class 8 prepared by myself, CHITHRAPOURNAMi, an 8th standard student. It contains 2 chapters. Hope it will will be helpful for all students.
Current Issues in Foodborne Illness Caused by Staphylococcus aureusdedmark
Presented at 2013 Arkansas Association for Food Protection annual conference.
Mark E. Hart, Ph.D.
Division of Microbiology
National Center for Toxicological Research
Food and Drug Administration
This presentation is a revision for biology class 8 prepared by myself, CHITHRAPOURNAMi, an 8th standard student. It contains 2 chapters. Hope it will will be helpful for all students.
Current Issues in Foodborne Illness Caused by Staphylococcus aureusdedmark
Presented at 2013 Arkansas Association for Food Protection annual conference.
Mark E. Hart, Ph.D.
Division of Microbiology
National Center for Toxicological Research
Food and Drug Administration
CBSE Class 8 / VIII General Ccience Power Point Presentation
Prepared By
Praveen M Jigajinni
DCSc & Engg,PGDCA,ADCA,MCA,MSc(IT),MTech(IT), M.Phil (Comp Sci)
For Any Queries Please feel free to contact:
Email Id : praveenkumarjigajinni@gmail.com
Cell No: 9431453730
These are the notes of an important chapter of class 12 biology , microbes in human welfare . These are absolutely sufficient for your preparation for board examinations .
The human microbiome comprises of collective genome of all the microbes residing at various sites in the human body and consisting of communities of a variety of microorganisms, including Eukaryotes, Archaea, Bacteria and the virus that reside in the different body habitat including the skin, the oral cavity, respiratory tract, gastrointestinal tract, urinary tract, reproductive tract etc. We acquire these bacteria during birth and the first year of life, and they live with us throughout our lives.
The human microbiota helps us to keep healthy, but sometimes these bacteria can also be harmful. We need to take good care of our microbiota to avoid the development of some diseases, such as obesity and asthma. We should eat healthy foods that contribute to the development of a healthy microbiota. The study of the human microbiome is important, and it gives an in-depth understanding of the interplay between humans and its indigenous microbiota. This gives valuable insight into further research studies in optimizing these organisms to combating life-threatening diseases.
Class VIII Science: Chapter 2: Microorganisms; Friend and FoeAngel Alina Varghese
Class 8th NCERT science book's Chapter 2, titled "Microorganisms; Friend and Foe" deals with microorganisms. Major groups of microorganisms, friendly and harmful microorganisms and their uses in our daily life.
about bacteria and virus, diseases harmful microbes and useful microbes , microbes in sewage treatment, structure of bacteria and virus, classification of bacteria and viruses
Deep Behavioral Phenotyping in Systems Neuroscience for Functional Atlasing a...Ana Luísa Pinho
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Toxic effects of heavy metals : Lead and Arsenicsanjana502982
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This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
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Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
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Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
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The Indian Statistical Institute (ISI) has extended its application deadline for 2024 admissions to April 2. Known for its excellence in statistics and related fields, ISI offers a range of programs from Bachelor's to Junior Research Fellowships. The admission test is scheduled for May 12, 2024. Eligibility varies by program, generally requiring a background in Mathematics and English for undergraduate courses and specific degrees for postgraduate and research positions. Application fees are ₹1500 for male general category applicants and ₹1000 for females. Applications are open to Indian and OCI candidates.
3. COMMERCIAL USES
1.DAIRY
INDUSTRY
•Used in making curd and cheese.
•Bacteria causes curdling of the milk.
•Milk contain Lactose sugar & casein protein.
Lactose Bacteria Lactic Acid Acidic Milk Casein Low pH Coagulation
Commonly used bacteria:
Lactobacillus & Streptococcus
Commercially
RENNET is used for
curdling, obtained
from calf stomach
2.
PROCESSING
INDUSTRY
Bacteria are used for
processing of Tea, coffee and
Tobacco. Where fermentation
is a part of whole process
4. 3. BEVERAGE
INDUSTRY
Yeast helps to convert Natural sugars in cereals,
fruits into Alcohol through Fermentation.
Similarly Acetic Acid (Vinegar) is also manufactured..
4. BAKING
INDUSTRY
DRY YEAST
Yeast uses the sugar in the flour as food and converts it
into Carbon dioxide and Alcohol. This CO2 creates the
bubbles and hence the sponginess.
5.
6. MEDICINAL USE
1. ANTIBIOTICS
Anti= against
Biotic= related
to life
•Used to treat bacterial infection.
•They are chemicals that either stop or kill the growth of
bacteria.
•These chemicals are obtained from fungus or bacteria in the
form of toxins to kill other bacteria.
Eg: Streptomycin & Tetracycline – Streptomyces griseus
Erythromycin- Saccharopolyspora erythraea
Pencillin- Penicillium notatum
First antibiotic to
be discovered
•Antibiotics also kill the good &
helpful bacteria in gut
•Superbugs- The Bacteria which
have developed resistance against
large range of antibiotics.
Sir Alexander Fleming:
Discovered Antibiotics in
1928.
7. 2. VACCINES
Terms to Know
1. Immunity: Body’s mechanism to fight against any foreign body like pathogen that
enters inside.
2. Antibodies: Bio molecules (Proteins) produced WBCs which fight against the
pathogen. They retain some memory cells to produce antibodies any time later.
3. Antigen: Antibody generating- the part of the pathogen or whole pathogen that
causes the infection and production of Antibodies in the body.
It is a biological preparation of killed or weakened
pathogen which generates antibody against itself in the
healthy body.
Sir Edward
Jenner, invented
Vaccine. First
vaccine was against
SMALLPOX
eg: BCG- T.B, DPT- Diptheria, Pertussis & Tetanus
Polio, Hepatitis, Chickenpox etc.
8. Pathogen enters the
body= ANTIGEN
The immune system
WBC become active.
WBC produce
ANTIBODIES &
Memory cells
Antibodies fight
the antigen.
WHAT MAKES UP OUR IMMUNITY???
ANTIBODY
9. 3. FOOD SUPPLEMENTS
Certain macro & micro algae are rich in minerals ,proteins &
other nutrients, so they are commercially sold as food
supplements.
Chlorella, Spirulina
4. HUMAN BODY
•Human body contain trillions of microorganisms. They make
the normal flora of human body.
•Some are helpful while some are harmful.
•Some common microbes are: Staphylococcus. aureus, E. coli,
Candida.albicans etc.
USEFUL
•Bacillus.subtilis on
skin - produces
Bacitracin, a toxin.
toxic to other M.O
•L. acidophillus, E. coli
found in intestine and
help in digestion
Probiotics- preparation of viable microorganism
which increases the number of good bacteria in our
intestine.
A natural probiotic is yogurt.
10. AGRICULTURAL
USE
Nitrogen fixation- conversion of
atmospheric N2 into NH3 (ammonia) by
nitrogen fixing bacteria viz Rhizobium,
Cynobacteria, Pseudomonas.
Ammonification-conversion of
protein into ammonia after
decomposition of dead organic
matter.
Nitrification- conversion of NH3
(ammonia) into nitrites (NO2
-) & then to
Nitrates NO3
- by nitrifying bacteria like
Nitrosomonas, Nitrobacter, Nitrococcus
Denitrification- conversion of
Nitrates back to atmospheric
Nitrogen.
11. ENVIRONMENTAL USES
AEROBIC BACTERIA
are used in sewage
treatment.
Bacteria have been used
to clean up oil spills in
sea & oceans.
ANEROBIC BACTERIA
are used to produce
methane and manure.
12. DISEASE CAUSING MICROBES
The microbes which infect & cause disease in animals and plants are called
PATHOGENS.
These microbes can enter the body through various ways viz food, water, air,
insects, direct contact with infected person.
The pathogens after entering the body starts multiplying inside the host body
and produces some toxins.
These toxins affect different parts of the body.
The body’s immune system fights against these microbes and toxins, but some
still remain these cause the disease.
A body with inefficient (low) immune system catches the disease more quickly
than others.
The diseases which spread from an infected person to a healthy person by any
means are called COMMUNICABLE DISEASES
13.
14. Example of Malaria
The female
Anopheles mosquito
carrying Plasmodium
Parasite bites a
healthy person
It injects the parasite
in to the body, which
infects the Liver. The
plasmodium
multiplies .
These plasmodium
now flow in the
bloodstream and
infect RBC.
Symptoms of malaria
are shown.
Example of Carriers
Malaria (Protozoa) -Anopheles mosquito
Dengue (Virus)- Aedes aegypti Mosquito
Plague (Bacteria: Yersinia pestis)- Rodent flea
15. Communicable
Diseases
Mode of
Transmission
Causative Agent
Common Cold Air Virus
Influenza (Flu) Air Virus
Chicken pox Air, Physical contact with
infected person
Virus- Varicella zoster
Polio myelitis Air & Water Polio Virus
Typhoid Contaminated food Bacteria
Tuberculosis Air Bacteria
Cholera Contaminated food &
water
Bacteria
Ringworm Physical contact with
infected Person
Fungi & Protozoan
Swine Flu infected person H1N1 Virus
Bird Flu Infected bird droplets
in Air
H5N1, H7N9
16. Diseases in Animals
Disease Animal
Affected
Causative
Agent
Anthrax Cattle, sheep,
horses
Bacillus anthracis
Botulism Same As above Clostridium
botulinum
Rinderpest Cattle Virus
Foot & Mouth
disease
Cows, pig, sheep,
Deer
Picornavirus
Diseases in Plants
Early blight in Tomatoes-
Alternaria solani
Citrus canker in citrus fruit-
Xanthomonas axonopodis
17. FOOD SPOILAGE
Presence of microbes in food leads to infection and indigestion in the body.
Examples: Clostridium, Staphylococcus, Aspergillus.
Signs of Food Spoilage-
1. Change in color of the food
2. Change in odour
3. Sour taste
4. Slimy layer
5. Gas formation
FOOD PRESERVATION
The process of treating food to stop or slow down their spoilage while
maintaining their nutritional value, texture and flavour.
Examples: Canning, Dehydration, Boiling, Cold Storage, Freezing, salt
sugar, vinegar or oil curing, Food Irradiation Technology.
18. • Pasteurisation is a mild heat treatment in which food is
heated to below 100 °C.
• It is used to minimise health hazards from pathogenic
micro-organisms in low-acid foods.
• It extend the shelf-life of acidic foods such as fruit juices for
sever
Pasteurisation
Louis Pasteur