MICROORGANISMS:FRIENDS AND FOE
Microorganisms
• Microorganisms are microscopic organisms that cannot be seen with the naked eye.
• These organisms are usually unicellular in nature.
Bacteria
• Bacteria are unicellular prokaryotic microorganisms.
• Some bacteria are useful for humans while some can be harmful.
• They are of four major types: Bacillus, Vibrio, Cocci and Spirilla
Probiotics
• Probiotics are live bacteria and yeasts that are good for your health, especially the
digestive system.
Fungi
• Fungi are saprophytic or parasitic organisms.
• They are mostly multicellular and not microscopic.
• However, yeast is a unicellular and microscopic organism.
Fermentation
• Fermentation is a metabolic process that converts sugar to acids, gases or alcohol.
• Fermentation is used in the preparation of curd and alcohol.
Protozoa
• Protozoa are single-celled microscopic animals which include flagellates, ciliates,
sporozoans and many other forms.
• A few examples of protozoa are amoeba, paramecium, euglena, plasmodium, etc.
Viruses
• Viruses are organisms that possess nucleic acid but lack replicating machinery.
• Thus, a virus cannot survive without a living cell.
• Viruses are also considered to be on the borderline between living and nonliving
entities.
• A few examples of viruses are influenza virus, HIV, Rabies virus, poliovirus, tobacco
mosaic virus, etc.
Vaccines
A vaccine is a biological preparation that provides active acquired immunity to a disease.
• Vaccines are usually made for viral diseases.
• A few examples of vaccines are Salk vaccine for Polio, Influenza vaccine, Rabies
vaccine, etc.
Antibiotics
Antibiotics is an inorganic or organic compound that inhibits and kills microorganisms.
• Antibiotics usually target bacteria.
• Thus, most bacterial diseases are treated with antibiotics.
Pathogens
• A pathogen is any organism that causes disease.
• In this context, pathogens are microorganisms.
• Bacteria, protozoa and viruses can be pathogenic.
Carrier
• A carrier is a person or organism infected with an infectious disease agent but
displays no symptoms of it.
• They can spread the infection since they already have the pathogen in their bodies.
Vector
• A vector is an organism, which is a biting insect or tick, that can transmit disease or
parasite from one animal or plant to another.
• Common examples are mosquitoes.
• Aedes mosquito spreads dengue virus, Anopheles mosquito spreads the malarial
parasite.
Airborne diseases
• Certain diseases can spread by air.
• These diseases are called airborne diseases.
• Influenza is the best example of this type of disease.
Waterborne diseases
• The diseases that spread through water are called waterborne diseases.
• Contaminated water is host to several pathogens.
• Typhoid is the best example of a waterborne disease.
Examples of Diseases
Human diseases Causative Organism Mode of Transmission
Tuberculosis Bacteria Air
Measles Virus Air
Chickenpox Virus Air/Contact
Polio Virus Air/Contact
Cholera Bacteria Water/Food
Typhoid Bacteria Water
Hepatitis B Virus Water
Malaria Protozoa Mosquito bite
Sleeping sickness Protozoa Tsetse fly
Plant diseases
• Certain pathogens can cause diseases in plants. Just like humans, plants can be
attacked by bacteria or viruses.
• Several micro-organisms cause diseases in plants like rice, potato, wheat,
sugarcane, orange, apple and others.
Disease Pathogen Mode of Transmission
Citrus canker Bacteria Air
Rust of Wheat Fungi Air/Seed
Yellow vein mosaic of bhindi Virus Insect
Food poisoning
• When food contaminated with pathogens or toxins is consumed, it causes food
poisoning.
• The most common symptom is a pain in the stomach.
• In severe cases, food poisoning can also cause death.
Food preservation
• Food preservation is the most vital part of the food industry.
• Certain chemicals inhibit the growth of bacteria and increase the life of the cooked
food.
• Certain simple preservation methods can be carried out at our home.
Chemical methods
• Chemical preservatives are used in food preservation by major food industries as
they are harmless to humans.
• Sodium meta-bisulphate and sodium benzoate are commonly used chemical
preservatives.
Uses of common salt
• Common salt also known as sodium chloride, is used as a preservative at home.
• Vegetables are pickled using salt as the salt removes water and kills bacteria and
fungus cells.
Preservation by Sugar
• Sugar is used for the preservation of jams, jellies and squashes.
• The growth of microbes is restricted by the use of sugar as it reduces the moisture
content.
Preservation by oil and Vinegar
• Many food preparations, like pickles, are preserved by adding either oil or vinegar to
them.
• Bacteria cannot grow in such medium.
Pasteurization
• Pasteurization is a process of superheating and cooling beverages to kill pathogenic
microbes.
• Pasteurization ensures the taste of the beverage, such as milk does not get
destroyed.
Storage and Packing
• Dry fruits and many vegetables are preserved in airtight/air-sealed containers.
• The absence of air prevents the growth of bacteria or fungi.
Nitrogen Cycle
The nitrogen cycle is a biogeochemical cycle by which nitrogen is converted into various
chemical forms as it circulates among the atmosphere and terrestrial and marine
ecosystems.
• Nitrogen fixation
The conversion of nitrogen gas into nitrates and nitrites through atmospheric, industrial,
and biological processes. Most fixation is done by bacteria called diazotrophs, which have
the nitrogenase enzyme that combines gaseous nitrogen with hydrogen to produce
ammonia. A small amount of nitrogen is also fixed by lightning interacting with the air.
• Ammonification
The decomposition of nitrogenous waste into ammonium compounds by putrefying
bacteria and fungi.
• Nitrification
The conversion of ammonia into nitrate by bacteria in the soil.
• Denitrification
The reduction of nitrate ions of soil into gaseous nitrogen which enters the atmosphere by
denitrifying bacteria.
