YOUNG PHOENIX PUBLIC SCHOOL

GOPINATHPUR, DHAULI, BHUBANESWAR, Dist.-KHURDHA

BIOLOGY PROJECT
TOPIC: MICROBES IN HUMAN WELFARE

SUBMITTED TO:
SUBMITTED BY: RITU PARNA SAHOO
CLASS: XII
ROLL NO:
 ACKNOWLEDGMENT
PRIMARILY I WOULD THANK GOD FOR BEING ABLE TO
COMPLETE THE PROJECT WITH SUCCESS. THEN I WOULD LIKE TO THANK MY
BIOLOGY TEACHER MISS ALIVA DAS WHO’S VALUABLE GUIDANCE HAS
BEEN THE ONES WHICH HELPED ME TI PATCH THIS PROJECT AND MKE IT
FULL PROOF SUCCESS. HER SUGGESTIONS AND HER INTRUCTIONS HAS
SERVED AS THE MAJOR CONTRIBUTOR TOWARDS THE COMPLETION OF THE
PROJECT.

THEN I WOULD LIKE TO THANK MY PARENTS AND MY FRIENDS WHO

HAVE HELPED ME WITH THEIR VALUABLE SUGGESTIONSS AND GUIDANCE
HAS BEEN HELPFUL IN VARIOUS PHASES OF THE COMPLETION OF THE
PROJECT.

LAST BUT NOT THE LEAST I WOULD LIKE TO THANK MY CLASSMATES

WHO HAVE HELPED ME A LOT.

RITU PARNA SAHOO

 CERTIFICATE
This is certify that the biology project is titled as “
microbes in human welfare” has been successfully completed by
Ritu Parna Sahoo roll no- of class – XII in partial fulfillment
of curriculum of CENTRAL BOARD OF SECONDARY EDUCATION
(CBSE) leading to the award of annual examination of the year
2022-2023

Signature Of internal Examiner signature of External

Examiner

Signature of principal
 MICROBES IN HUMAN WELFARE
ABSTRACT:
A microorganism is a microscopic living organism, which may be
single celled or multicellular microorganism was discovered in 1674 by
Antoine van Leeuwenhoek, using a microscope of his own design. They are
very diverse and include all the bacteria and archaea and almost all the
protozoa. They also include some fungi, algae, and certain animals, such as
rotifers, microbes are present everywhere- in soil, water, air, inside our
bodies and that of other animals and plants and even in hot springs and
oceans some are even observed in vacuum under certain test conditions.
Microorganisms are crucial to nutrient recycling in ecosystems as they act
as decomposers. As some microorganisms can fix nitrogen, they are a vital
part of the nitrogen cycle. Microorganism are also exploited in
biotechnology, both in traditional food and beverage preparation, and in
modern technologies based on genetic engineering. Microbes are vital to
humans and the environment as they participate in the carbon and nitrogen
cycle as well as fulfilling other vital role in virtually all ecosystem such as
recycling other organism’s dead remains and waste products through
decomposition.
Use in food:
Microorganisms are used in brewing, wine making, baking and
other food-making processes. They are also used to control the
fermentation process in the production of cultured dairy products such as
yogurt and cheese. The cultures also provide flavor and aroma and inhibit
undesirable organisms.

Cheese making process:

Milk is often pasteurized to destroy pathogenic microorganisms
and to eliminate spoilage and effects induced by bacteria. The milk is then
inoculated with fermenting microorganisms and rennet, which promote
curdling.
The fermenting microorganisms carry out the anaerobic conversion
of lactose to lactic in the presence of lactic acid, rennet, or both, the milk
protein casein clumps together and precipitates out of solution this is the
process known as curdling, or coagulation. Coagulated casein assumes a
solid or gel like structure (the curd), which traps most of the fat, bacterial,
calcium, phosphate, and other par enticulates. The remaining liquid (the
whey) contains water, proteins resistant to acidic and enzymatic
denaturation (e.g, antibodies), carbohydrates (lactose) and minerals.
Enzymes released by the bacterial cells also influence flavor development
during ripening. The curd is then gently heated, causing is to shrink. The
degree of shrinkage determines the moisture content and the final
consistency of the cheese. Whey is removed by draining or dipping.
Most cheese is ripened for varying amount of time in order to bring
about the chemical changes necessary for transforming fresh curd into a
distinctive aged cheese. The ripening of cheese is influenced by the
interaction of bacteria, enzymes and physical condition in the curing room.
 The speed of the reaction is determined by temperature and humidity
conditioned in the room as well as the moisture content by the cheese.

WINE MAKING PROCESS:

The process of winemaking involves numerous stages starting with
the grapes being harvested taken into a winery and then prepared for
fermentation. At this stage, red wine is created during the fermentation of
the pulp (or “most”) and skins of the red or black grapes, which gives the
wine its colour. White wine, on the other hand, does not include the grape
skins in the fermentation process; only the juices are extracted. To start
primary fermentation, a process that typically takes between one to two
weeks, yeast is added which converts the sugar in the grape juice into
alcohol and carbon dioxide, which then evaporates into the atmosphere.

The produced liquid, which is known as ‘’free wine’’ is the pumped into
tanks and the skins are pressed in order to the free wine to bring more
character and longevity to the wine. Secondary fermentation is the next
step, which is the bacterial fermentation involving the conversion of malic
acid to lactic acid. This decreases the amount of acid in the wine and softens
the taste. The wine can then be transferred to oak barrels for maturation,
with further adjustments to taste and colour being made prior to filtering
and bottling.

Curd making process:

Curds are a diary product obtained by coagulating milk in a process
called curding. The coagulation can be caused by adding rennet or any
edible acidic substance such as lemon juice or vinegar, and then allowing is
to sit. The increased acidity causes the milk proteins to tangle into solid
masses. Lactobacillus is a genus of bacteria which can convent sugar into
lactid lactic acid by means of fermentation. Milk contain a sugar called
lactose, a disaccharide (compound sugar) made by the glycosidic bonding
between glucose and galactose (monasarccharide). When pasterurized milk
is heated to a temperature at 30-40oc, or even at room temperature or
refrigerator temperature, and a small amount of old curd or why added to
it, he lactobacillius in that curd or whey sample start to grow. These convert
the lactose into lactic acid, which imparts the sour taste to curd. Raw milk
naturally contains lactobacillus. And in this way curd is mode.

Treatments:
Microbes play a major role in trending treating millions of Gallons
Gallons of waste water everyday across the globe. Water pollution is due to
presence of particular particulate matter or presence of inorganic or organic
compound or because of too many of non-native microorganisms. Sewage
treatment consist of three stages called primary, secondary and tertiary
treatment.
Primary Treatment:
‘’In the primary sedimentation stage, sewage flows through large
tanks, commonly called “pre-setting basins”. “Primary sedimentation
tanks” or “primary clarities”. The tanks are used to settle sludge while
grease and oils rise to the surface and are skimmed off. Primary setting
tanks are usually equipped with mechanically driven scrapers that
continually drive the collected sludge toward a hopper in the base of the
tank where it is pumped to sludge treatment facilities.

Use in water treatment:

Secondary treatment:
Secondary treatment is designed to substantially degrade the
biological content of the sewage which are derived from human waste, food
waste, soap and detergent. The majority of municipal plants treat the
settled sewage liquor using aerobic biological processes. To be effective, the
biota requires both oxygen and food to live. The bacteria and protozoa
consume biodegradable soluble organic contaminants (e.g. sugars, fats,
organic, short chain carbon molecules, etc.) and bind much of the less
soluble fraction into floc. Secondary treatment systems are classified as
fixed- film or suspended growth systems.

Tertiary treatment:
The purpose of tertiary treatment is to provide a final treatment
stage to further improve the effluent quality before it is discharge to the
receiving environment (sea, river, lake, wet land, ground, etc.) more than or
one tertiary treatment plant. If disinfection is practiced, it is always the final
process. It is also called “effluent polishing”.
Biogas plant:
 The biogas plant consists of a source to supply the feedstock, a
digestion tank for biogas production, a biogas recovery unit to
isolate the produced biogas, and heat exchanger to maintain the
temperature of the digester.
 The bio waste and the slurry of dung are fed into an anaerobic
digester.
 The slurry is covered with a floating cover. The gas produced due to
microbial activity makes the cover rise upwards.
 The produced biogas is supplied to the respective places through
connected and can be used for cooking and lighting.
  The used slurry is removed through an outlet and can be used as
fertilizer later.

Biogas production in landfill:

Apart from the biogas plant, the biogas is also produced in the
landfill.
 The organic matter naturally decomposes inside the land fill, i.e. inside
a pit in the land, and biogas is produced by the activity of the microbes.
 The methanobacteria present in the organic waste decompose the
waste and produce the mixture of gases known as the biogas.
 There is a network of interconnected pipes in the landfill to collect the
gas produced.
 The composition of the gas varies after a certain time interval after
year, the composition of methane and carbon dioxide is 60% and 40%
respectively.
 This method is gaining acceptance due to the fact that it prevents the
explosion caused by the collection of methane inside the landfill and
also prevent the loss of methane in the atmosphere.
 The biogas thus produced is used to create electricity.

Advantage of biogas:
1. Biogas is a safe, cheap, renewable source of energy.
2. Biogas can be burnt in stoves to provide heat.
3. It is used for domestic and street lighting and cooking.
4. It is eco-friendly and does not cause any pollution.
5. It is also used for driving engines.
6. It is easy to generate, transport and store.
7. It improves the sanitation of the surroundings.
8. The residue left after the production of biogas can be used as
manufacture.
Microbes as Bio control agents:
 Microbes or microorganisms are tiny single-called creatures. They are
small enough not to be seen by our naked eyes. Some microbes are
useful in human welfare while others are harmful and toxic and make
us ill. Let’s take a glance at the role of microbes as bio control agents.

What Is Bio Control?

The natural method of eliminating and controlling the insects, pests
and other disease-causing agents using their natural, biological enemies is
called bio control or biological control. The agents which are employed for
this are called bio control agents. Microbes are one of them.
Bio control work on the principle of predation and parasitism. It is
much reliable and healthier than killing insects and pest using insecticides
and pesticides. Thus, this prevents soil pollution and health issues related
to insecticide poisoning etc.

Bio control agents:

Bio control agents are an integral part of organic farming. In organic
farming, farmers believe in mutualism. In other words, organic farmers keep
a balance of useful and harmful agents within the system. The chemicals
used for eradicating pest and parasite might not be always successful and
also harm useful agents too instead, farmers used bio control agents which
predate the insects and pests that cause diseases to crops. This approach of
pest management needs knowledge about the life cycle and feeding habits
of different life forms.

Microbial bio control agents:

Ladybird and dragonflies are two common insects which are
employed to eradicate aphids and mosquitoes respectively. Other than
insects, microbes are also used as bio control agents. These microbes
include bacteria, fungi, viruses, and protozoans. Microbes act as bio control
agents in three ways either they cause diseases in the pests or compete with
them or kill them.
Biotechnology has extended widely and has developed many bio
control agents. For example, bacillus thuringiensis which is often referred
to as Bt is a microbial bio control agent. Spraying the solution of Bt made of
spores on plants will kill the butterfly caterpillars. The spores that are
ingested release toxins in the guts of the larvae and kill them.
Biotechnology has developed disease-resistant and pest-resistant
plants by injecting the toxic genes of B. thuringiensis into plants for e.g. Bt
cotton fungus-like trichoderma and basculoviruses of genus
Nucleopolyhedrovirus are some other microbial bio control agents. These
agents are specific in nature, this along with the cost limits their use.

Microbes as biofertilizers:
The following microorganisms are used as biofertilizers
 Rhizobium: They form root nodules in leguminous plants and fix the
atmospheric nitrogen into an organic form. Rhizobium also has no
negative effect on soil quality and improves the quality, nutrient
content, and growth of the plant.
 Azotobacter: These are free-living nitrogen fixers found in all types of
upland crops. These not only fix nitrogen but also provide certain
antibiotics and growth substances to the plant.
 Azospirillum: unlike Azotobacter, these can be used in wetland area.
They are found inside the roots of the plant (non-free-living) where
they fix the atmospheric nitrogen.
 Blue-green algae: These are free-living nitrogen-fixing Cyanobacteria
that are present only in wet and marshy lands. However, they do not
survive in acidic soil.
  Mycorrhiza: it is a symbiotic association between the fungi and the
roots of a plant. The mycorrhizal fungi play an important role in
binding the soil together and improves the activity of the microbes.
The fungi draw water and nutrients from the soil thereby increasing
the plant productivity. It also helps the plant to survive under various
environmental stresses.

How are bio fertilizers important?

 Bio fertilizers are eco-friendly and are not harmful to the environment.
 These improve the soil quality thereby increasing plant productivity.
 The farmers can prepare the inoculum of these microbes and inject
them into the plants when required.
 They produce growth-promoting substances in the soil.
Bio fertilizers can be used in semi-and areas also.
 Conclusion:
Microbes are very important component of life on earth. Not all microbes
are pathogenic. Many microbes are very useful to human beings. We use
microbes and microbial derived products almost every da. Microbes are
essential processes like wine making and cheese making. Bacteria called
lactic acid bacteria (LAB) grow in milk to convert it into curd. The dough,
which is used to make bread, is fermented by yeast called saccharomyces
cerevisiac. Certain ishes such as idli and dosa, are made from dough
fermented by microbes. Bacteria and fungi are used to impost particular
texture, tatste and flavor to cheese.
Many microbes are used for commercial and industrial production of
chemical, enzymes and other bioactive molecules. Biogas produced by
microbes is used as a source of energy in rural areas. It is clear from the
diverse uses human beings have put microbes to that they play an
important role in the welfare of human society.
 BIBLIOGRAPHY

1. CLASS XII NCRT BIOLOGY

2.WIKIPEDIA.PDF