Chapter 2: Microorganisms: Friend and Foe
1. Introduction to Microorganisms
Microorganisms are tiny living organisms that cannot be seen with the naked eye.
They are found in air, water, soil, and even inside living organisms.
They are classified into five main types:
Bacteria - Single-celled organisms found everywhere. Some are beneficial, while
others cause diseases.
Fungi - Includes molds, yeasts, and mushrooms. Some fungi decompose dead
matter, while others are used in food production.
Protozoa - Single-celled animals such as Amoeba and Plasmodium. Some
protozoa are harmful and cause diseases.
Algae - Simple plant-like organisms such as Spirogyra, which carry out
photosynthesis.
Viruses - These are non-living outside a host but reproduce inside living cells,
causing diseases like Influenza and COVID-19.
2. Microorganisms as Friends
(a) Role in Food Production
Lactobacillus bacteria help in converting milk into curd by producing lactic
acid.
Yeast is used in making bread, cakes, and alcoholic beverages. It carries out
fermentation, converting sugar into alcohol and carbon dioxide.
Fermentation is the process by which sugar is converted into alcohol by
microorganisms like yeast. This is used in brewing industries.
(b) Use in Medicine
Antibiotics: Certain bacteria and fungi produce antibiotics, which are medicines
used to kill or inhibit the growth of harmful bacteria. Example: Penicillin,
discovered by Alexander Fleming.
Vaccines: Vaccines help prevent diseases by stimulating the immune system to
produce antibodies. Vaccines contain dead or weakened microbes that help in
developing immunity. Examples: Polio vaccine, Hepatitis B vaccine.
(c) Role in Agriculture
Some bacteria, like Rhizobium, live in the roots of leguminous plants and help in
nitrogen fixation, converting atmospheric nitrogen into usable nitrogen
compounds for plants.
Decomposers: Microorganisms help in breaking down dead organic matter and
recycling nutrients into the environment.
3. Microorganisms as Foes
(a) Causing Diseases in Humans
Microorganisms that cause diseases are called pathogens. Examples:
Bacterial Diseases: Tuberculosis (TB), Cholera, Typhoid.
Viral Diseases: Common Cold, Influenza, COVID-19.
Protozoan Diseases: Malaria (caused by Plasmodium), Amoebic Dysentery.
Fungal Diseases: Ringworm, Athlete’s Foot.
Diseases caused by microorganisms can spread through air, water, food, or direct
contact.
(b) Causing Diseases in Animal
Anthrax: A bacterial disease affecting cattle, sheep,
and humans.
Foot and Mouth Disease: A viral disease affecting cattle
(c) Causing Diseases in Plants
Rust of Wheat: Caused by a fungus.
Citrus Canker: Caused by bacteria.
Yellow Mosaic Disease in Bhindi (Okra): Caused by a virus.
These diseases reduce crop yield and damage agricultural produce.
(d) Food Spoilage
Microorganisms grow on food items, causing spoilage. Signs of food spoilage
include foul smell, color change, and texture alteration.
Preservation Methods:
Refrigeration and Freezing: Low temperatures slow down microbial growth.
Drying and Salting: Removing moisture prevents microorganism growth.
Preservatives: Vinegar, sugar, and oil prevent microbial growth.
Pasteurization: A process developed by Louis Pasteur, where milk is heated to a
high temperature and then rapidly cooled to kill harmful bacteria.
4. Nitrogen Cycle
Importance: Maintains the balance of nitrogen in nature and ensures plants
receive essential nutrients.
Steps of the Nitrogen Cycle:
Nitrogen Fixation: Atmospheric nitrogen is converted into nitrogenous
compounds by bacteria like Rhizobium.
Nitrification: Ammonia is converted into nitrates by bacteria, which plants can
absorb.
Assimilation: Plants absorb nitrates and use them to make proteins and other
essential compounds.
Denitrification: Certain bacteria convert nitrates back into nitrogen gas, releasing
it into the atmosphere, completing the cycle.
5. Conclusion
Microorganisms are essential for life, aiding in food production, medicine, and
environmental balance.
However, some microorganisms cause diseases and food spoilage.
Understanding their role helps in utilizing their benefits while controlling their
harmful effects.
