Slides in this set

Slide 1

Preview of page 1

By Emma Brookes…read more

Slide 2

Preview of page 2

What are Microbes?
·Microbes are living organisms
·Microscopes are used to view
·To survive, microbes need water,
nutrients, oxygen.
·The three main types of Microbe
are fungi, bacteria and protozoa...…read more

Slide 3

Preview of page 3

· They have a simple structure.
·They are aerobic organisms .
·unlike bacteria fungi can grow in low moisture and low pH
environments .
·They have their genetic material bound in a membrane,
·They do not contain chlorophyll and do not produce their own
food instead they obtain nourishment from dead organic matter.
·Out of about 70,000 species of fungi some are edible but most
are poisonous to humans.
·Their principal commercial uses include manufacture of food and
alcoholic beverages, and antibiotics such as penicillin.
·Examples Include: mildews, moulds, mushrooms, smuts,
toadstools, and yeast.…read more

Slide 4

Preview of page 4

·Bacteria are living things that are
neither plants nor animals.
·They belong to a group all by
·They are very small, individually not
more than one single cell.
·They are normally found in clusters
made up of millions, for they can
multiply really fast.…read more

Slide 5

Preview of page 5

·The protozoa are one-celled animals
·Most of them can only be seen under a
microscope. They breathe, move, and reproduce
like multi-celled animals.
·They live where it is damp and sometimes in
·Some protozoan's are harmful to humans as
they can cause serious diseases.
·Others are helpful because they eat harmful
bacteria and are food for fish and other animals.
·Animals in this group include the paramecium,
the euglena and the amoeba.…read more

Slide 6

Preview of page 6

How are microbes used in food production?
·Yeast is a fungus used in baking, brewing beer and winemaking.
·When yeast respires anaerobically, it converts glucose to ethanol and
carbon dioxide.
·It works best in a warm, neutral or slightly acidic environments.
·Enzymes break down starch into sugars that the yeast can digest.
·The yeast then breaks down these sugars and produces ethanol.
·Cheese making uses bacteria and sometimes moulds.
·Streptococcus lactis converts lactose in the milk to lactic acid and the
milk curdles.
·Rennet is then added so that the curdled milk separates into curds and
whey and the curds are then pressed into cheese.
·penicillium roquefortii is added to cheese to turn it into blue cheese
and penicillium camembertii is added to brie and camembert to create
the mycelium ( which are the mouldy bit on the outside)…read more

Slide 7

Preview of page 7
Preview of page 7

Slide 8

Preview of page 8
Preview of page 8


No comments have yet been made

Similar Biology resources:

See all Biology resources »