IX Science & Technology -2 Project Presentation.pdf

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1. SCIENCE & TECHNOLOGY
PART –II
PROJECT
USEFUL & HARMFUL MICROBES

2. NAME:-
STD:-IX DIV:-
ROLL NO:-

3. INDEX
•LACTOBACILLI
•RHIZOBIUM : SYMBIOTIC BACTERIA
•YEAST
•ANTIBIOTICS
•FUNGI
•CLOSTRIDIUM
•OTHERS
•THE SPREAD AND PREVENTATIONOF DISEASES

4. LACTOBACILLI
LACTOBACILLI ARE ANAEROBIC
BACTERIA THAT CONVERT LACTOSE IN
MILK INTO LACTIC ACID THROUGH
FERMENTATION. THIS LOWERS THE
MILK’S PH, CAUSING PROTEINS TO
COAGULATE AND FORM YOGURT. THE
LACTIC ACID GIVES YOGURT ITS SOUR
TASTE AND HELPS DESTROY HARMFUL
MICROBES.
EXAMPLES OF LACTOBACILLI USED IN
FERMENTATION INCLUDE:
1. LACTOBACILLUS BULGARICUS
2. LACTOBACILLUS ACIDOPHILUS
3. LACTOBACILLUS CASEI
4. LACTOBACILLUS REUTERI
5. LACTOBACILLUS PLANTARUM

5. RHIZOBIUM: SYMBIOTIC BACTERIA
RHIZOBIUM IS A SOIL BACTERIA THAT
FORMS A SYMBIOTIC RELATIONSHIP
WITH LEGUMINOUS PLANTS. IT HELPS
CONVERT ATMOSPHERIC NITROGEN
INTO A FORM THE PLANTS CAN USE
FOR GROWTH, WHILE THE PLANTS
PROVIDE THE BACTERIA WITH
NUTRIENTS AND SHELTER. THIS
PROCESS SUPPORTS NATURAL
NITROGEN FIXATION IN AGRICULTURE.
EXAMPLES OF PLANTS THAT FORM SYMBIOTIC
RELATIONSHIPS WITH RHIZOBIUM BACTERIA
INCLUDE:
1. PEAS
2. BEANS
3. LENTILS
4. CHICKPEAS
5. CLOVER
6. ALFALFA
7. SOYBEANS

6. ROLE & IMPORTANCE OF
RHIZOBIUM
RHIZOBIA, WHICH LIVE IN ROOT NODULES, PROVIDE NITRATES, NITRITES, AND
AMINO ACIDS TO THE PLANT. IN RETURN, THEY RECEIVE CARBOHYDRATES FOR
ENERGY FROM THE PLANT. THIS MUTUALLY BENEFICIAL RELATIONSHIP IS CALLED
SYMBIOSIS. RHIZOBIA HELP CONVERT NITROGEN FROM THE ATMOSPHERE INTO
NITROGENOUS COMPOUNDS. HOWEVER, TO CARRY OUT THIS NITROGEN
FIXATION PROCESS, THEY NEED LEGUMINOUS PLANTS SUCH AS BEANS, PEAS,
AND SOYBEANS AS HOSTS. AS A RESULT OF THIS PROCESS, BEANS AND PULSES
BECOME RICH IN PROTEINS DUE TO THE NITROGENOUS COMPOUNDS SUPPLIED
BY RHIZOBIA.

7. YEAST
HERE ARE SOME EXAMPLES OF YEAST APPLICATIONS:
1. BREAD MAKING: YEAST FERMENTS THE SUGARS IN
DOUGH, PRODUCING CARBON DIOXIDE THAT MAKES THE
BREAD RISE AND BECOME FLUFFY.
2. BEER BREWING: YEAST CONVERTS SUGARS IN MALTED
GRAINS INTO ALCOHOL AND CARBON DIOXIDE,
CREATING BEER.
3. WINE PRODUCTION: YEAST FERMENTS THE SUGARS IN
GRAPE JUICE TO PRODUCE WINE.
4. BIOFUEL PRODUCTION: YEAST IS USED TO FERMENT
PLANT SUGARS INTO ETHANOL FOR BIOFUELS.
5. NUTRITIONAL SUPPLEMENTS: YEAST, PARTICULARLY
NUTRITIONAL YEAST, IS USED AS A SOURCE OF VITAMINS
AND PROTEINS IN DIETARY SUPPLEMENTS.
YEAST, A UNICELLULAR FUNGUS,
REPRODUCES ASEXUALLY VIA
BUDDING. IT THRIVES IN SUGAR
SOLUTIONS, WHERE IT CONVERTS
CARBOHYDRATES INTO ALCOHOL AND
CARBON DIOXIDE THROUGH
FERMENTATION. THIS PROCESS IS
VITAL FOR BAKING AND BREWING,
MAKING YEAST ESSENTIAL IN
PRODUCING BREAD AND ALCOHOLIC
BEVERAGES. ITS RAPID GROWTH AND
FERMENTATION ARE KEY INDUSTRIAL
BENEFITS.

8. THANKS