what are ECONOMIC IMPORTANCE OF MICROBES

ECONOMIC IMPORTANCE OF MICROBES

Microbes are both useful and harmful for the human beings. A number of microbes are pathogenic in nature and cause diseases not only in the human Beings but also their useful plants and animals.

  1. MICROBES IN INDUSTRIAL PRODUCYION

A number of microbes play important role in producing a number of valuable Products for the human welfare. Industrial production requires the formation of large quantities of the produce which generally involves the microbial reactions to proceed in a specialized vessel called fermenter or bioreactor. A Fermenter is a large-sized vessel in which biological reactions take inside the Microbial cells inoculated in it. It is designed for large scale industrial production of products. Basic mechanism involved is of fermentation which involves anaerobic degradation of organic compounds.

PRODUCTION OF FERMENTED BEVERAGES

Production of fermented beverages especially alcoholic drinks like wine, beer, Whisky, brandy, gin, rum, etc. in the brewing industry is based on the alcoholic Fermentation of malted cereals and fruit juices.

PRODUCTION OF ANTIBIOTICS

Antibiotics are substances, primarily produced by certain harmless micro-organisms which in low concentrations are antagonistic to the growth of other Micro-organisms such as pathogenic bacteria.

Properties of antibiotics for medicinal use

  1. Antibiotic should have quick and broad spectrum therapeutic effect should Kill variety of microorganisms.
  2. It should not cause side effects in the host e.g. nervous disorders, allergies, Indigestion etc.

OTHER INDUSTRIAL PRODUCTS

Bioactive molecules are those organic compounds which are produced on Commercial scale by the microbes and are useful in the human welfare. These Include organic acids, enzymes, alcohols, etc.

Other Bioactive Molecules

  1. Cyclosporine.
  2. Vitamins.

MICROBES IN PRODUCTION OF HOUSEHOLD PRODUCTS

  1. Production of curd, yoghurt and butter milk.

Curd. It is produced by the bacterial fermentation of milk. Bacteria involved in curd formation are Lactic acid bacteria (LAB) which include Lactobacillus acidophilus. Lactis and streptococcus lactis.

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