Ch 08 - Microbes in Human Welfare12th Biology
Prions
Biologically, what are 'prions', and how do they fundamentally differ from viruses and bacteria?
Biologically, what are 'prions', and how do they fundamentally differ from viruses and bacteria?
- Definition: Prions are abnormally folded, strictly proteinaceous infectious agents.
- Distinction: Unlike viruses, bacteria, or fungi, prions completely lack nucleic acids (no DNA or RNA). Despite this, they are broadly studied under microbial biological systems due to their infectious nature and ability to cause neurodegenerative diseases.
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Lactic Acid Bacteria (LAB) & Curd Formation
Which specific genus of bacteria is primarily responsible for converting milk to curd, what is the chemical mechanism, and what is its nutritional benefit?
Which specific genus of bacteria is primarily responsible for converting milk to curd, what is the chemical mechanism, and what is its nutritional benefit?
- Bacterium: Lactobacillus and other Lactic Acid Bacteria (LAB).
- Mechanism: LAB produce lactic acid that coagulates and partially digests milk proteins (casein).
- Nutritional Benefit: It significantly improves nutritional quality by increasing the concentration of Vitamin .
- Gut Health: In the human stomach, LAB plays a beneficial role by actively checking the growth of disease-causing microbes.
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Dough Fermentation & Baker's Yeast
Which specific microbes are used to ferment dough for bread and traditional foods (like dosa/idli), and what metabolic byproduct causes the dough to puff up?
Which specific microbes are used to ferment dough for bread and traditional foods (like dosa/idli), and what metabolic byproduct causes the dough to puff up?
- Bread Dough: Fermented by Baker's Yeast (Scientific Name: Saccharomyces cerevisiae), which is a single-celled fungus.
- Dosa/Idli Dough: Fermented by naturally occurring bacteria (e.g., Leuconostoc and Streptococcus).
- Mechanism: Both utilize anaerobic respiration (fermentation) to convert sugars into metabolic byproducts. The characteristic puffed-up appearance is caused by the release and trapping of gas.
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Also in this chapter
39 more cards to study in Prism
- 4Traditional Beverage: Toddy
- 5Microbial Action in Swiss Cheese
- 6Fungal Ripening in Roquefort Cheese
- 7Brewer's Yeast in Industry
- 8Discovery of Penicillin
- 9Distilled vs. Non-Distilled Alcoholic Beverages
- 10Industrial Production of Organic Acids
- 11Curative Potential of Penicillin
- 12Commercial Lipases in Detergents
- 13Enzymatic Clarification of Fruit Juices
- 14Streptokinase: The Medical Clot Buster
- 15Cyclosporin A in Organ Transplants
- 16Statins & Cholesterol Reduction
- 17Other Substrates for Traditional Fermentation
- 18Deadly Diseases Treated by Antibiotics
- 19Overview of Sewage Treatment Plant (STP) Workflow
- 20Mechanisms of Primary Sewage Treatment
- 21Products of Primary Sedimentation: Sludge & Effluent
- 22Biochemical Oxygen Demand (BOD)
- 23Microbial 'Flocs' in Secondary Treatment
- 24Anaerobic Sludge Digesters
- 25Sedimentation of Activated Sludge
- 26The 3-Step Biochemical Pathway of Biogas Production
- 27Methanogens
- 28Structural Architecture of a Biogas Plant
- 29Indicative BOD Values and Pollution Scale
- 30Ganga and Yamuna Action Plans
- 31Promotion of Biogas Technology in India
- 32Principles of Biocontrol vs. Chemical Farming
- 33Natural Biocontrol Predators
- 34Biocontrol Mechanism of Bacillus thuringiensis (Bt)
- 35Fungal Biocontrol: Trichoderma
- 36Viral Biocontrol: Baculoviruses & IPM
- 37Biological Concept of Biofertilisers
- 38Symbiotic vs. Free-Living Nitrogen Fixers
- 39Fungal Biofertilisers: Mycorrhiza (Glomus)
- 40Cyanobacteria in Paddy Fields
- 41Single Cell Protein (SCP)
- 42Analytical Ranking of Microbial Products
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