MICROBES IN HOUSEHOLD PRODUCT

A PROJECT REPORT IN BIOLOGY (044)SUBMITTED IN PARTIAL FULFILMENT OF THE REQIUREMENT FOR

THE COMPLETION OF

AISSCE 2022-2023 EXAMINATION

SUBMITTED BY:VAISHNAVI .G

AISSCE ROLL number:..............

UNDER THE GUIDANCE OF :

MR DILIP SIR, MR MAHESH SIR , DR SRINU SIR , MR NAVEEN SIR

Lecturer in biology

Sri Chaitanya Techno School

M.s playa / Vidyaranyapura
Bangalore
Karnataka
ACKNOWLEDGEMENT

I am over helmed in all humbleness and gratef ul ness to acknowl edge my depth to a l l those who ha ve hel ped me
to put these ideas, well above the level of si mpl i ci ty and i nto somethi ng. concrete

I would like to express my special thanks of grati tude to my teachers Mr. Dileep sir and Mr. Mahesh sir, our
H.O.D Dr. Srinu sir as well as our principal…………………………… who gave me the gol den opportuni ty to do thi s
wonderful project on the topic "_____________" , whi ch al so hel ped me i n doi ng a l ot of Resea rc h a nd I c a me to
know about so many new things. I am real l y thankf ul to them.

Any attempt at any level can’t be satisfactori l y compl eted wi thout the support a nd gui da nc e of MY pa rents a nd
friends.

I would like to thank my parents who hel ped me a l ot i n gatheri ng di f f erent i nforma ti on, c ol l ec ti ng da ta a nd
guiding me from time to time in making thi s project, despi te of thei r busy schedul es, they ga ve me di fferent
ideas in making this project unique.

THANK YOU ,

VAISHNAVI .G
 CONTEXT

1 INTRODUCTION 4

MIRCROBES IN
2 5
HOUSEHOLD

CURD
3 6
USES OF CURD

YOGURT
4 7
USES OF YOGURT

BUTTERMILK
5 USES OF 8
BUTTERMILK

SOUR CREAM
6 USES OF SOUR 9
CREAM

CHEESE
7 10
USES OF CHEESE

BREAD
8 11
USES OF BREAD

IDLI DOSA UPMA

9 USES OF IDLE 12
DOSA UPMA

TODDY
10 13
USES OF TODDY

11 CONCLUSION 14

12 BIBILOGRAPHY 15
INTRODUCTION

"A m i c r o o r g a n i s m , o r m i c r o b e , i s a n o r g a n i s m o f m i c r o s c o p i c s i z e , w h i c h m a y e x i s t i n i t s s i n g l e - c e l l e d f o r m o r
a s a c o l o n y o f c e l l s.

T h e p o s s i b l e e x i s t e n c e o f u n s e e n mi c r o b i a l l i f e w a s s u s pe c t e d f r o m a n ci e n t t i me s , s u ch a s i n J a i n s c r i p t u r e s
f r o m s i x t h c e n t u r y B C I n d i a . T h e s c i e n t i f i c s t u d y o f mi c r o o r g a n i s ms b e g a n w i t h t he i r o b s e rva t i o n u n d e r t he
m i c r o s c o p e i n t h e 1 6 7 0 s b y A n t o n v a n L e e u w e n h o e k. I n t h e 1 8 5 0 s , L o u i s P a s t e u r f o u n d t h a t m i c r o o r g a n i s m s
c a u s e d f o o d s p o i l a g e, d e b u n k i n g t h e t h e o r y o f s p o n t a n e o u s g e n e r a t i o n. I n t h e 1 8 8 0 s , R o b e r t K o c h d i s c o v e r e d
t h a t m i c r o o r g a n i s m s c a u s e d t h e d i s e a s e s t u b e r c u l o s i s, c h o l e r a, d i p h t h e r i a, a n d a n t h r a x.

B e c a u s e m i c r o o r g a n i s m s i n c l u d e mo s t u n i c e l l u l a r o r g a n i s m s f r o m a l l t h r e e d o m a i n s o f l i f e t h e y c a n b e
e x t r e m e l y d i v e r s e . T w o o f t h e t h r e e d o ma i n s , A r c h a e a a n d B a c t e r i a, o n l y c o n t a i n m i c r o o r g a n i s m s . T h e t h i r d
domain Eukaryota includes all multicellular organisms as well as many unicellular protists and protozoans that
a r e m i c r o b e s . S o m e p r o t i s t s a r e r e l a t e d t o a n i m a l s a n d s o m e t o g r e e n p l a n t s. T h e r e a r e a l s o m a n y m u l t i c e l l u l a r
o r g a n i s m s t h a t a r e m i c r o s c o p i c , n a me l y m i c r o - a n i m a l s, s o m e f u n g i, a n d s o m e a l g a e, b u t t h e s e a r e g e n e r a l l y
not considered microorganisms.

M i c r o o r g a n i s m s c a n h a v e v e r y d i f f e r e n t h a b i t a t s, a n d l i v e e v e r y w h e r e f r o m t h e p o l e s t o t h e e q u a t o r, d e s e r t s,
g e y s e r s, r o c k s, a n d t h e d e e p s e a. S o m e a r e a d a p t e d t o e x t r e m e s s u c h a s v e r y h o t o r v e r y c o l d c o n d i t i o n s,
o t h e r s t o h i g h p r e s s u r e, a n d a f e w , s u c h a s D e i n o c o c c u s r a d i o d u r a n s, t o h i g h r a d i a t i o n e n v i r o n m e n t s .
M i c r o o r g a n i s m s a l s o m a k e u p t h e m i c r o b i o t a f o u n d i n a n d o n a l l m u l t i c e l l u l a r o r g a n i s ms . T h e r e i s e v i d e n c e
t h a t 3 . 4 5 - b i l l i o n - y e a r - o l d A u s t r a l i a n r o c k s o n c e c o n t a i n e d m i c r o o r g a n i s ms , t h e e a r l i e s t d i r e c t e v i d e n c e o f l i f e
on Earth.

M i c r o b e s a r e i m p o r t a n t i n h u m a n c u l t u r e a n d h e a l t h i n m a n y w a y s , s e r v i n g t o f e r m e n t f o o d s a n d t r e a t s e w a g e,
a n d t o p r o d u c e f u e l, e n z y m e s, a n d o t h e r b i o a c t i v e c o m p o u n d s. M i c r o b e s a r e e s s e n t i a l t o o l s i n b i o l o g y a s m o d e l
o r g a n i s m s a n d h a v e b e e n p u t t o u s e i n b i o l o g i c a l w a r f a r e a n d b i o t e r r o r i s m. M i c r o b e s a r e a v i t a l c o m p o n e n t o f
f e r t i l e s o i l. I n t h e h u m a n b o d y, m i c r o o r g a n i s m s m a k e u p t h e h u m a n m i c r o b i o t a, i n c l u d i n g t h e e s s e n t i a l g u t
f l o r a. T h e p a t h o g e n s r e s p o n s i b l e f o r m a n y i n f e c t i o u s d i s e a s e s a r e m i c r o b e s a n d , a s s u c h , a r e t h e t a r g e t o f
h y g i e n e m e a s u r e s.
MICROBES IN HOUSEHOLD

Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation
process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) fermentation helps to preserve perishable
foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch). As of 1995, fermented food
represented between one quarter and one third of food consumed in Central Europe.

More than 260 different species of microbial food culture are identified and described for their beneficial use in fermented food products
globally, showing the importance of their use.

The scientific rationale of the function of microbes in fermentation started to be built with the discoveries of Louis Pasteur in the second
half of the 19th century.

Extensive scientific study continues to characterize microbial food cultures traditionally used in food fermentation taxonomically,
physiologically, biochemically and genetically. This allows better understanding and improvement of traditional food processing and
opens up new fields of applications.
CURD

Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or
the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic
substance such as lemon juice or vinegar, and then allowing it to coagulate. The i ncreased aci di ty causes the
milk proteins (casein) to tangle into solid masses, or curds. Mi l k that has been l ef t to sour (raw milk alone or
pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are
produced this way. Producing cheese curds i s one of the f i rst steps i n cheesemaki ng; the c urds a re pressed a nd
drained to varying amounts for different styl es of cheese and di f f erent secondary a gents ( mol ds for bl ue
cheeses, etc.) are introduced before the desi red agi ng f i ni shes the cheese. The rema i ni ng l i qui d, whi c h c onta i ns
only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are casei ns. Curds can be used i n
baking or may be consumed as a snack.

USES OF CURD:

Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and
sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a
non-dairy substance of similar appearance or consi stency, though i n these cases a modi fi er or the word
curdled is generally used.

In England, curds produced using rennet are referred to as junket; true curds and whey are produced from
the natural separation of milk due to its envi ronment (temperature, aci di ty). Curds a re used to ma k e
pudding as well, with semolina, raisins, chopped nuts and other ingredi ents. Thi s can be baked, or the curd
pudding can be used to bake thin custard pancakes.

Cheese curds, drained of the whey and served without f urther processi ng or agi ng, are popul ar i n some
French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic Canada. These are often
sold in snack-sized packaging and seen as a typi cal l y Canadi an f ood i tem. Throughout Ca na da c heese c urds
are served with french fries and gravy in a popular snack called poutine. Curds are also typical of some
Germanic-descent regions such as histori c Waterloo County in Ontario.
YOGHURT:

Yogurt is a food produced by bacterial fermentation of milk.The bacteria used to make yogurt are known as
yogurt cultures.

Fermentation of sugars in the milk by these bacteri a produces lactic acid, which acts on milk protein to give
yogurt its texture and characteristic tart flavor.Cow's milk i s the mi l k most commonl y used to make yogurt.
Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The mil k used
may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantiall y di f f erent
results.

Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus
thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after
culturing yogurt. Some countries require yogurt to contai n a speci f i c amount of colony-forming units (CFU)
of bacteria; in China, for example, the requi rement f or the number of l actobaci l l u s ba c teri a i s a t l ea st 1
million CFU per milliliter.

To produce yogurt, milk is first heated, usual l y to about 85 °C (185 °F), to denature the milk proteins so
that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F).The bacteri al
culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) i s mai nta i ned for 4 to 12 hours to
allow fermentation to occur, with the higher temperatures worki ng f aster but ri sk i ng a l umpy tex ture or whey
separation.

USES OF YOGURT:

With fruit and granola.

Fill a bowl with homemade yogurt. Add granol a, wi th heal thy oats and nuts. Top wi th fresh frui t, l i k e
strawberries and bananas. To sweeten it up, dri zzl e mapl e syrup or honey on top. Smoothies. Yogurt elevates
any smoothie from a simple, thin fruit blend to a thi ck and creamy cal ci um- and protei n- ri c h sha k e. Bl end
with fresh fruits and orange or apple juice.

Dip.
Yogurt can put a healthy twist on a delici ous di p. Combi ne Greek yogurt, mayonna i se, sa l t, dri ed oni on a nd
garlic, and fresh dill. Serve with carrots, cel ery sl i ces, and bel l pepper sl i ces.

Marinades and sauces

Yogurt is a great marinade and sauce for meat. A mi nt yogurt sauce i s perf ect dri zzl ed over a tender ra c k of
lamb. For an Indian-inspired dish, use curry leaves to make tadka and combine with yogurt to mari nate
chicken legs and thighs before baking them i n the oven.

Frozen yogurt.
Once you start making your own yogurt, i t’s easy to take i t one step f urther to ma k e thi s hea l thy, del i c i ous
dessert. Combine whole-milk yogurt with honey and your f avori te f l avori ngs, l i ke pea nut butter a nd ba na na s
or frozen fruit. Blend together and place i n the f reezer
BUTTERMILK :

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured
cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most
modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk
sours quickly.

Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts
with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also
used in marination, especially of chicken and pork.

Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally,
before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate.
During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter
churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic
environment also helps prevent potentially harmful microorganisms from growing, increasing shelf life.

USES OF BUTTER MILK

Natural Coolant for the Body

Buttermilk is amazingly refreshing and quickly cools down our bodies. A glass of buttermilk topped with cumin seeds, mint
and salt, is well suited to quench our thirst and cool our bodies in the hot summer months from April to July.

Prevents Dehydration
Buttermilk is made using curd and water. It contains around 90 per cent of water and electrolyte like potassium.
Thus, buttermilk is effective in maintaining water balance in the body and prevents dehydration.

Good for Our Digestive System

Healthy bacteria and lactic acid in buttermilk help digestion and improve our metabolism.
It also helps maintain regular bowel movements and helps people who suffer from constipation.
Buttermilk is also helpful to treat Irritable Bowel Syndrome (IBS).
It also helps to prevent stomach infections, lactose intolerance and colon cancer.

Good for Bones & Teeth

Buttermilk is a good source of calcium. 100 ml of buttermilk contains around 116 mg of calcium.
Calcium is essential for a healthy skeletal system. It makes our bones and teeth strong. Calcium helps to prevent
degenerative bone diseases like osteoporosis.

Good for Our Skin

Probiotics in buttermilk keep our digestion proper and thus help in removing toxins from our bodies.
The lactic acid in buttermilk is good for our skin.
Buttermilk keeps our skin glowing and is an excellent skin cleanser and toner.
It also helps to remove tan, acne spots and blemishes.
It moisturizes and brightens our skin, thus delaying ageing.

Loaded with Vitamins

Buttermilk is rich in B complex vitamins and vitamin D.
Vitamins are very important and help our body in numerous ways.

Helps in Weight Loss

Buttermilk is rich in proteins, vitamins and several minerals but low in calories and fats.
Drinking buttermilk keeps us hydrated and energetic.
It also makes us feel full, thus reducing the unnecessary consumption of junk food.
It is an ideal drink for people who want to lose weight.

Helps in Detoxification
Buttermilk contains riboflavin that helps in converting food into energy which can be used by the body to perform various
functions.
It also helps in the secretion of certain hormones, improves liver function and facilitates detoxification of the body.
SOUR CREAM :

Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives
the milk a tart taste, is achieved either through bacteri al fermentation or through the addition of an acid, such
as lemon juice or vinegar. The acid causes milk to coagulate and thi cken, i nhi bi ti ng the growth of harmf ul
bacteria and improving the product's shel f l i f e.

Soured milk that is produced by bacterial f ermentati on i s more speci f i cal l y cal l ed fermented milk or cultured
milk.Traditionally, soured milk was simply fresh mi l k that was l ef t to f erment and so ur by k eepi ng i t i n a wa rm
place for a day, often near a stove. Modern commerci al soured mi l k may di f f er f rom mi l k tha t ha s bec ome sour
naturally.

Soured milk that is produced by the addi ti on of an aci d, wi th or wi thout the addi ti on of mi c robi a l orga ni sms, i s
more specifically called acidified milk.In the Uni ted States, aci ds used to manuf a c ture a c i di fi ed mi l k i nc l ude
acetic acid (commonly found in vinegar), adipic acid, citric acid (commonly found in lemon juice), fumaric acid,
glucono-delta-lactone, hydrochloric acid, lactic acid, malic acid, phosphoric acid, succinic acid, and tartaric
acid.

USES OF SOUR MILK

Baked goods.
Substitute spoiled milk for regular milk, buttermi l k, yogurt, or sour cream in recipes like biscuits, pancakes,
scones, and cornbread.

Soups and stews.

A splash of spoiled milk can help thicken and add ri chness to soups, stews, and c a sserol es.

Salad dressing.
Use sour milk to make creamy dressings l i ke ranch, Caesar, or bl ue cheese.

Cheesemaking.
Use sour milk to make homemade cottage or f armer’s cheese.

Tenderize.
Use sour milk to marinate and tenderize meat or fish. You can also soak uncooked, whole grai ns i n i t to sof ten
them.
CHEESE :

One of the oldest microbial dairy products. Depending on the moisture content, there are three types of
cheese:
(1) soft (50-80% moisture).
(2) semi-hard (about 45% moisture).
(3) hard (less than 40% moisture).

Several types of cheese differ in texture, aroma and taste.Coagul ati on i s carri ed out wi th the hel p of lactic
acid bacteria and the enzyme renin, rennet or fruit extracts of Wi thani a coagul ans. When prepa ri ng ra w
cheese milk, the milk is coagulated with the hel p of l actobaci l l i . Gentl y heat the curd to sepa ra te the c heese
from the whey.
It takes 116 months to mature.

Swiss cheese with large holes is aged by a bacteri um cal l ed Propionibacterium shamani to produce CO2.
Roquefort cheese is aged using Penicillium roqueforti.
camembert cheese is aged using Penicillium camemberti.

USES OF CHEESE

Cheese Can Prevent Osteoporosis

Our parents always instructed us to drink our mi l k as chi l dren, tel l i ng us that the c a l c i um a nd vi ta mi n D
would help us to build strong bones. The truth i s our bone mass conti nues to grow throughout c hi l dhood a nd
adolescence, reaching its peak density around age 30.

Cheese Can Have a Positive Effect on Your Dental Health

A study done by dental professionals showed that eati ng cheese mi ght hel p to pre vent denta l c a vi ti es. Four
groups were tested, consuming milk, sugar-f ree yogurt, paraf f i n, and cheese, and the pH ba l a nc e i n va ri ous
areas of their mouths were tested before and af ter consumpti on. A pH l evel l ower tha n 5.5 c a n l ea ve your
teeth at risk for erosion due to acids created i n your mouth.

Cheese Consumption Can Help You Gain Weight in a Healthy Way

To most people, the idea of gaining weight i s not somethi ng to be l ooked at f avora bl y. For some, wei ght ga i n
is a necessity for various reasons. Actors and athl etes may need to bul k up f or an upc omi ng rol e or ga me
season, or a child may be underweight for thei r age, accordi ng to thei r pedi atri cia n.
Cheese is a great choice for gaining weight i n a heal thy manner.

Cheese is High in Vitamin B12

Vitamin B-12 (also known as Cobalamin) i s the l argest and most compl ex vi tami n di sc overed to thi s da y. It
aids in the production of red blood cells, protei n, and DNA, as wel l as promotes ma ny menta l hea l th
functions. Vitamin B-12 anemia, or perni ci ous anemi a, i s the resul t of a def i ci enc y whi c h c a n l ea d to
lethargy, muscles weakness, and, in long-ter
We all know how difficult it can be to lose wei ght, but f or some peopl e, i t can be just a s ha rd to put on
muscle. Adding certain foods to your diet, however, can hel p you gai n wei ght and bul k up. Cheese c a n
effectively help you build muscle, due to i ts f at and protei n content Cottage cheese i s ea si l y the c hea pest
addition to your diet that can help you bui l d muscl e.It i s a popul ar choi ce amongst ma ny a thl etes a nd body
builders, as the whey and casein protein keeps thei r muscl es l ean and ai ds i n post- work out rec overy
BREAD :

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout
recorded history and around the world, it has been an important part of many cul tures' di et. It i s one of the
oldest human-made foods, having been of si gni f i cance si nce the dawn of agriculture, and plays an essential role
in both religious rituals and secular culture.

Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemi cal s (e.g. baki ng soda),
industrially produced yeast (saccharomyces cerevisiae ) , or high-pressure aerati on, whi ch creates the gas
bubbles that fluff up bread. In many countri es, commerci al bread of ten contai ns addi ti ves to i mprove fl a vor,
texture, color, shelf life, nutrition, and ease of producti on.

USES OF BREAD:

Breakfast Casseroles
Start your day off right with this Easy Sausage Breakfast Casserole. Dried, cubed bread crumbs make the base
of this delicious breakfast. Each serving i s packed wi th 21 grams of protei n, who l e gra i ns a nd vegeta bl es,
keeping you full until lunchtime. Alternati vel y, use sl i ces of bread i n thi s Ham & Swiss Breakfast Casserole.
Or, try French Toast Casserole. We have three di f f erent versi ons to pl ease any pa l a te.

Panzanella Salad
Panzanella Salad is a great way to use leftover bread and f resh produce l i ke cucumbers, tomatoes a nd red
onions.

Breadcrumb Topping
To make breadcrumb topping, pulse together i n a f ood processor several sl i ces of brea d wi th a ta bl espoon of
butter. Then sprinkle on casseroles, roasted veggi es or mashed potatoes just bef ore they go i n the oven for a
rich, crispy finish.

Breadcrumbs as a Thickener
Breadcrumbs may used as a thickener in meatbal l s and sl oppy joe mi xture. Try substi tuti ng brea d c rumbs for
the bulgur in these Sloppy Joes. Or, make these Four-Way Baked Mini Meatballs and use them for meatball
pizzas, Meatball Subs, meatballs and pasta, or meatball soup.

French Bread Pizza

Toasted bread makes a delicious pizza crust. Top bread wi th pi zza toppi ngs and ba k e unti l edges a re brown a nd
the cheese is bubbly and melted. French Bread Pizza can even be prepared ahead and stored int he f reezer unti l
ready to bake.

Appetizer Pinwheels
For appetizer pinwheels: remove crusts f rom bread sl i ces then spread on herb-f l avored c rea m c heese, spri nk l e
on shredded carrots or other finely diced veggi es, rol l up and cut i nto 1” sl i ces.

Oven-Baked Cheeseburgers
This Oven-Baked Cheeseburgers recipe is a great way to use up day-old bread. Easy and del i ci ous, thi s reci pe
will be a family favorite!

Bread Pudding Dessert

With the addition of a few simple ingredi ents, cubed or torn bread can be made i nto a sc rumpti ous Apple Bread
Pudding dessert.
IDLI, DOSA AND UPMA :

Idli or idly is a type of savoury rice cake, ori gi nati ng f rom the South India, popular as a breakfast food in
Southern India and in Sri Lanka. The cakes are made by steaming a batter consi sti ng of fermented black lentils
(de-husked) and rice. The fermentation process breaks down the starches so that they a re more rea di l y
metabolised by the body.

A dosa, also called dosai, dosey, or dosha, i s a thi n pancake in South Indian cuisine made from a fermented
batter of ground black lentils and rice. Dosas are popular in South Asia as well as around the world. Dosas are
served hot, often with chutney and sambar.

Upma, uppumavu, or uppittu is a dish ori gi nati ng f rom the Indian subcontinent, most common in Kerala,
Andhra Pradesh, Tamil Nadu, Telangana,Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked
as a thick porridge from dry-roasted semolina or coarse rice flour.Various seasonings and vegetabl es are of ten
added during the cooking, depending on i ndi vi dual pref erences.

USES OF IDLI ,DOSA AND UPMA

Rich In Vitamins And Encourages Healthy Gut Flora

Since Idli is a fermented food, and fermentati on i ncreases bi o-avai l abi l i ty of mi nera l s i n food, hel pi ng the body
assimilate more nutrition. The bio availabi l i ty of protei ns and vi tami n-B content i n the food i nc rea ses.

Light And Easy To Digest

The reason why Idli's and dosa's are one of the most pref erred breakf asts i s because i t i s l i ght a nd fi l l s you
with energy. They don't make you lethargi c. Si nce i dl i i s f ermented, i t i s easy to di gest. Ea ti ng fermented food
enables better breakdown of minerals and vitamins in our body, which helps in digestion. Accordi ng to
macrobiotic nutritionist and health practi ti oner, "Apart f rom ai di ng digestion, the lactic acid bacteria present
in fermented foods also alter the PH balance i n the i ntesti nes, whi ch i s associ ate d wi th a l ong l i fe a nd good
health"(Also Read: 5 Home-Made Digestives to Bring Relief f rom Indi gesti on)

The nutrition in upma includes proteins, vi tami ns, mi neral s, zi nc, phosphorus, i ro n, a nd c a rbs whi c h ma k es
it a healthy choice for every age group. Upma keeps your tummy f ul l f or a l onger dura ti on. T he nutri ents
present in upma keep your heart, bones, ki dneys, and i mmune system heal thy and enha nc e thei r func ti oni ng.
TODDY :
In South Asian countries such as Bangladesh, India, and Sri Lanka, coconut palms and Palmyra palms such as the Arecaceae
and Borassus are preferred. It is mainly produced from the lala palm (Hyphaene coriacea) by cutting the stem and collecting
the sap. In some areas of India, palm wine is evaporated to produce the unrefined sugar called jaggery.

In parts of India, the unfermented sap is called neera (patanīr in Tamil Nadu) and is refrigerated, stored and distributed by
semi-government agencies. A little lime (calcium hydroxide) is added to the sap to prevent it from fermenting. Neera, similar
to fruit-juice products, is relatively rich in potassium.

In India, palm wine or toddy is served as either neera or patanīr (a sweet, non-alcoholic beverage derived from fresh sap) or
kallu (a sour beverage made from fermented sap, but not as strong as wine).Palm sap contains natural yeasts, which perform
the fermentation of glucose to alcohol, as well as acetobacter, which subsequently converts the alcohol to acetic acid
(vinegar).

Optimal consumption time is one day after tapping when the vinegar content is minimal; beyond this time, it becomes
increasingly sour. Some palm wine drinkers prefer their beverage more sour than usual, but fermenting for too long will
result in vinegar rather than wine. Refrigeration extends beverage life, as do a variety of spices, which also contribute
flavor.

USES OF TODDY:

Drinking fresh toddy is not just a tradition in Telangana, but is also considered to be very healthy when consumed in
limited quantities. While there's no medical data to corroborate these claims, here's the surprise element: “Fresh toddy is
sweet and won't leave you intoxicated.
CONCLUSION
Humans manipulate microbes to do work for them in house industry, medicine, and caring for the
environment. Microbiology is a complex discipline that includes many branches studying different aspects
of microbes. There are many microbes that help humans in the household products like the formation of
curd, yoghurt, cheese, paneer, traditional drink toddy, etc., that are rich in calcium and good for young
children’s growth. Infectious diseases are caused by microbes acting as parasites. There are differences
in infectious diseases affecting developing and industrialized countries.
 BIBILOGRAPHY

(1)Internet resource
https://en.wikipedia.org/wiki/Curd
https://en.wikipedia.org/wiki/Yogurt
https://en.wikipedia.org/wiki/Buttermilk
https://en.wikipedia.org/wiki/Sour_cream
https://en.wikipedia.org/wiki/Cheese
https://en.wikipedia.org/wiki/Bread
https://en.wikipedia.org/wiki/Toddy
https://en.wikipedia.org/wiki/Upma,idli,dosa#:~:text=recommendati ons%20f or%20a dul ts.- ,Ingredi ents%20a
nd%20preparation,the%20pan%20and%20mi xed%20thoroughl y.

(2)NCERT Biology book of class 12 Chapter Mi crobes i n Human Wel f are

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