Chapter 2: Microorganisms – Friend and Foe

Class 8 - Science

1 2.1 Introduction to Microorganisms

Microorganisms are tiny living organisms that cannot be seen with the naked
eye. They are found everywhere: in air, water, soil, and even inside other living
organisms, including humans. Some microbes are helpful, while others can cause
harm.
Types of Microorganisms:

• Bacteria: Single-celled organisms. Some bacteria are beneficial (e.g.,

those in yogurt), while others can cause diseases (e.g., Salmonella).
• Fungi: Can be single-celled (yeast) or multicellular (molds, mushrooms).
Some fungi are useful, while others cause infections or spoil food.

• Protozoa: Single-celled organisms that live in water or as parasites. Some

protozoa cause diseases like malaria.
• Algae: Simple organisms that use photosynthesis, often found in water.
Some algae are beneficial (e.g., producing oxygen), while others may cause
harm (e.g., algal blooms).

• Viruses: Non-living particles that need a host to reproduce. They can

infect animals, plants, and even bacteria (bacteriophages).

Key Concept: Microorganisms play essential roles in various processes in

nature and human life. Some are beneficial, while others can be harmful, causing
diseases and food spoilage.

2 2.2 Beneficial Microorganisms (Friends)

Microorganisms contribute positively to many natural and industrial processes.
Let’s look at how they help in different fields:

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2.1 2.2.1 Agriculture: Microbes Helping Plants

Nitrogen-fixing bacteria like Rhizobium live in the roots of leguminous plants

(e.g., beans, peas) in small nodules. These bacteria convert atmospheric nitro-
gen (which plants cannot use) into a form like nitrates and ammonia, which
plants can absorb and use for growth.
Importance of Nitrogen Fixation:

• Nitrogen is an essential nutrient for plant growth, but plants cannot use
the nitrogen gas from the atmosphere directly.
• Nitrogen-fixing bacteria help improve soil fertility by providing plants with
nitrogen in a usable form, reducing the need for chemical fertilizers.

Key Concept: Microorganisms like Rhizobium play a vital role in sustain-

able agriculture by naturally enriching the soil with nitrogen, promoting plant
growth.

2.2 2.2.2 Food Production: Microbes in Making Food

Lactobacillus bacteria convert milk into curd by converting lactose (the sugar
in milk) into lactic acid, which thickens and sours the milk. These bacteria also
improve the nutritional value of curd by increasing the content of Vitamin B12.
Yeast (a fungus) is used in baking and brewing. In baking, yeast ferments
the sugar in dough, releasing carbon dioxide, which makes the dough rise. In
brewing, yeast ferments sugars in grains to produce alcohol and carbon dioxide.
Other Examples:

• Fermented foods: Microorganisms are used to make pickles, sauerkraut,

and fermented soy products like tofu and tempeh.
• Probiotics: Certain bacteria like Bifidobacterium and Lactobacillus in
yogurts and supplements promote digestive health.

Key Concept: Microorganisms are essential in food production. They enhance

the flavor, texture, and nutritional value of food, making products like bread,
curd, and alcohol.

2.3 2.2.3 Medicine: Microbes in Treating Diseases

Antibiotics are chemicals produced by microorganisms, especially fungi and bac-

teria, that can kill or stop the growth of harmful bacteria. The first antibiotic,
penicillin, was discovered by Alexander Fleming from the fungus Penicillium.

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Vaccines: Microorganisms are used in making vaccines. Weakened or dead
microbes are introduced into the body to stimulate the immune system to fight
off infections.
Example: The smallpox vaccine helped eradicate the disease globally. The po-
lio vaccine prevents the spread of polio, which once caused widespread paralysis.
Key Concept: Microorganisms are used to develop life-saving medicines like
antibiotics and vaccines, which help prevent and treat various infectious diseases.

2.4 2.2.4 Environmental Cleaning: Microbes as Decom-

posers

Decomposers like bacteria and fungi break down dead plants and animals into
simpler substances such as carbon dioxide, water, and nutrients, which return
to the soil, enriching it.
Biodegradation: Microorganisms help in the breakdown of organic waste (like
food scraps, dead leaves, and sewage) into harmless substances. Some microbes
are also used in bioremediation, where they clean up oil spills or break down
pollutants in the environment.
Key Concept: Microorganisms are nature’s recyclers, helping to decompose
organic matter and return nutrients to the soil, keeping the ecosystem in balance.

3 2.3 Harmful Microorganisms (Foes)

While microorganisms are beneficial in many ways, some can cause serious harm,
particularly through diseases and food spoilage.

3.1 2.3.1 Pathogens: Disease-Causing Microbes

Pathogens are harmful microorganisms that cause diseases in humans, animals,

and plants.
Human Diseases:

• Bacteria: Salmonella causes food poisoning, and Mycobacterium tuber-

culosis causes tuberculosis.
• Viruses: The common cold, influenza, COVID-19, and HIV/AIDS are
caused by different viruses.
• Fungi: Fungi like Candida can cause infections such as athlete’s foot and
ringworm.

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Animal Diseases:

• Animals can suffer from diseases caused by bacteria, viruses, or fungi. For
example, foot-and-mouth disease in cattle is caused by a virus.

Plant Diseases:

• Fungal infections like rust and mildew can destroy crops.

• Bacterial wilt and viral infections can harm plants, leading to decreased
yields.

Key Concept: Pathogenic microorganisms spread through various ways, such

as air (coughing, sneezing), water (contaminated drinking water), food, and
physical contact. They can cause serious diseases in humans, animals, and
plants.

3.2 2.3.2 Food Spoilage: Microorganisms That Ruin Food

Microorganisms like bacteria, molds, and yeasts cause food spoilage, making
food unsafe to eat. Spoiled food develops bad smells, colors, and textures due
to microbial activity.
Examples:

• Bread can develop green mold.

• Milk turns sour and spoils due to bacterial growth.

Key Concept: Microorganisms grow quickly in moist, warm environments,

making food preservation techniques important to keep food safe for consump-
tion.

3.3 2.3.3 Bacteriophage Virus

Bacteriophages are viruses that specifically infect and destroy bacteria. While
harmful to bacteria, they can be used in bacteriophage therapy to treat bacterial
infections, especially when antibiotics fail due to resistance.
Key Concept: Bacteriophages can be used as an alternative to antibiotics,
particularly in the treatment of bacterial infections that are resistant to drugs.

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4 2.4 Food Preservation
To prevent food spoilage, several methods are used to slow down or stop the
growth of microorganisms.
Pasteurization:

• Definition: A method in which food (e.g., milk) is heated to a certain

temperature and then quickly cooled to kill harmful microorganisms with-
out affecting the food’s quality.
• Example: Pasteurized milk is heated to 72°C for 15 seconds and then
rapidly cooled.

Refrigeration and Freezing:

• Refrigeration slows down microbial growth by keeping food at low temper-

atures (about 4°C). Freezing (at -18°C or lower) stops microbial growth by
freezing the water inside the food, preventing microbes from multiplying.
• Example: Storing fruits and vegetables in the fridge keeps them fresh
longer.

Drying:

• Definition: Removing moisture from food makes it difficult for microor-

ganisms to grow, as they need water to survive.
• Example: Dried fruits, dried fish, and herbs.

Canning:

• Definition: In this method, food is heated and then sealed in airtight

containers, preventing the entry of microorganisms.
• Example: Canned vegetables and fruits.

Chemical Preservatives:

• Definition: Substances like salt, sugar, and vinegar are added to food to
create an environment where microorganisms cannot grow.
• Examples:
– Pickling vegetables with vinegar or brine.
– Jams and jellies use sugar as a preservative.

Key Concept: Food preservation methods work by either killing microorgan-

isms or slowing down their growth, ensuring that food remains safe to eat for
longer periods.

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5 2.5 Nitrogen Cycle: Role of Microorganisms
in Ecosystem Balance
Nitrogen is an essential element for life, as it is a major component of proteins
and DNA. However, plants cannot directly use nitrogen gas from the atmo-
sphere.
The nitrogen cycle is the process by which nitrogen is converted into different
chemical forms and circulated between the atmosphere, soil, plants, and animals.
Key Steps in the Nitrogen Cycle:

• Nitrogen Fixation: Nitrogen-fixing bacteria (like Rhizobium) convert

atmospheric nitrogen into ammonia, which plants can absorb through their
roots.
• Decomposition: Decomposers break down dead plants and animals, re-
leasing nitrogen back into the soil as ammonia.
• Nitrification: Soil bacteria convert ammonia into nitrates, which plants
can absorb and use to grow.
• Denitrification: Other bacteria convert nitrates back into nitrogen gas,
which is released into the atmosphere.

Key Concept: Microorganisms are essential to the nitrogen cycle, converting

nitrogen into forms that plants can use and helping to maintain soil fertility and
ecosystem balance.