Microorganisms Overview and Types

Microorganisms Overview

• Microorganisms, or microbes, are tiny organisms not visible to the naked eye, found in water and soil.
• They include bacteria, fungi, protozoa, and some algae; viruses are also microscopic but behave differently.

Types of Microorganisms

• Bacteria: Involved in beneficial processes like nitrogen fixation in agriculture and can also cause diseases.
• Fungi: Includes common types like bread mould and species used in bread and medical applications (e.g., Penicillium).
• Protozoa: Microscopic, single-celled organisms responsible for diseases like dysentery and malaria.
• Viruses: Not classified with other microbes as they require host cells for reproduction; causes diseases such as polio and chickenpox.

Friendly Microorganisms

• Used in food production: Microbes help transform milk into curd and are essential in baking processes.
• Environmental cleanup: Bacteria decompose organic matter, turning waste into useful substances.
• Medical applications: Bacteria are used to produce antibiotics and vaccines to prevent various diseases.

Vaccination

• Vaccines are designed to provoke an immune response, enabling the body to remember and combat specific disease-causing microbes.
• Vaccinations have led to the eradication of diseases like smallpox and control of others through worldwide health campaigns.

Harmful Microorganisms

• Pathogens: Microorganisms causing diseases in humans, animals, and plants.
• Spoiling: Microbes can spoil food, clothing, and other materials, leading to economic loss.

Disease Transmission

• Pathogens can enter the body through food, water, air, or contact with infected individuals or animals.
• Communicable diseases can spread rapidly via droplets from coughs or sneezes and through carriers like mosquitoes or houseflies.

Disease Prevention

• Food Safety: Always keep food covered to prevent contamination by pathogens carried by insects.
• Disinfection: Regular cleaning and proper waste management help reduce pathogen-associated diseases.

Preservation Techniques

• Common Salt: Used to inhibit microbial growth in foods like meat and fish.
• Sugar: Reduces moisture content in jams and jellies to prevent spoilage.
• Oil and Vinegar: Prevent spoilage of pickles due to the unfavorable environment created for microbes.
• Heat Treatment: Boiling milk kills microorganisms, ensuring safety for consumption.

Nitrogen Fixation

• Rhizobium: Bacteria that fix atmospheric nitrogen in the roots of leguminous plants, enriching soil fertility for agricultural purposes.
• Nitrogen must be transformed into a usable form for plants, as it's not directly accessible from the atmosphere.