Microbes in Human Welfare is a major topic in NEET Biology. Here in this blog, we are sharing special video lecture sessions on the topic along with summary notes and Previous Year Questions with detailed solutions.
Microbes can be found in soil, water, air, our bodies, and the bodies of other animals and plants. They can be found in places where no other life-form could possibly exist, such as deep inside geysers, deep in the soil, under layers of snow several metres thick, and in highly acidic environments. Protozoa, bacteria, fungi, microscopic plant viruses, viroids, and prions, which are proteinaceous infectious agents, are all examples of microbes.
Microbes in Household Products
Microbes have played a significant role in the production of household goods.
Lactobacillus bacteria produce lactic acid, which partially coagulates milk protein. It also boosts vitamin B12 levels. These bacteria are also found in the intestine and inhibit the growth of other microbes.
The fermented dough is used in the preparation of foods such as idli and dosa. The dough ferments as a result of CO2 production by bacteria. Yeast is used in the production of bread. Saccharomyces cerevisiae.
Toddy is produced through fermentation. Arrack is made by distilling fermented toddy. Toddy becomes unpalatable after more than 24 hours of fermentation because the alcohol is converted to vinegar. Microbes are also used in the fermentation of foods such as fish, soybean, and bamboo shoots.
Cheese is a partially degraded concentrate of milk fat and casein produced by microbe activity. Different types of cheese are distinguished by their distinct texture, flavour, and taste, as well as the microbes used.
Microbes in Industrial Products
Microorganisms are grown in fermenters for industrial-scale production. Many alcoholic beverages, antibiotics, and chemicals are manufactured for profit. Industrial production necessitates the formation of large quantities of the product, which typically requires microbial reactions to take place in a specialised vessel known as a fermentor or bioreactor.
Louis Pasteur demonstrated in the mid-nineteenth century that beer and buttermilk are byproducts of yeast fermentation. Saccharomyces cerevisiae is a microscopic single-celled organism. However, yeast for human and animal consumption is currently produced on a commercial scale. Yeasts are classified into two types: Baker’s yeast, Alcohol yeast, and Brewer’s yeast.
The first lecture is conducted by Dr Stuti Agarwal. She discusses the topic of Microbes in Human Welfare in detail. She is a NEET coach and a subject matter expert in NEET Biology.
The next three sessions are from Ms Aishwarya Gurung. She discusses the topic of Microbes in Human Welfare in brief. She is a subject matter specialist and a NEET expert.
[Coming Soon] Microbes in Human Welfare: Previous year questions with detailed solution
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