Microbe, or micro-organisms, can only be seen using a microscope. There are three main types of microbes: Viruses, bacteria and fungi. The most common fungus microbes are yeast.
Viruses are smaller than bacteria which are smaller than yeast.
Bacteria and yeasts are important in making some foods and drinks. Yeasts are used to make bread dough rise. The cells use oxygen, from the air found in pockets in the dough, for aerobic respiration. This process produces carbon dioxide, which makes the bread rise.
Yeast cells are also used to make beer and wne. In this case there is no air and so the yeast cells use anaerobic respiration. When yeasts cells use anaerobic respiration it is called fermentation. The ethanol is a waste product of this reaction.
The number of an organism in an area is called a population. In good conditions (warm, moist, plenty of sugar) a population of yeast cells will grow rapidly. The population stops growing if something runs out (e.g. sugar). The thing that stops the population growing is called a limiting factor.
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