Question

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Question:

✓ How micro-organism are helpful for other living organisms?

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Answer 1

1). Microorganisms are used in a fermentation process to make yoghurt, cheese, curd, kefir, ayran, xynogala, and other types of food.

2).They are used to leaven bread, and to convert sugars to alcohol in wine and beer.

3). Microorganisms are used in brewing, wine making, baking, pickling and other food-making processes

4). Microorganisms are used to produce many commercial and industrial chemicals, enzymes and other bioactive molecules.

5). Microbes can make nutrients and minerals in the soil available to plants, produce hormones that spur growth, stimulate the plant immune system and trigger or dampen stress responses. In general a more diverse set of soil microbes results in fewer plant diseases and higher yield.

HOPE IT'S HELPFUL FOR YOU

Answer 2

Explanation:

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● Bread Baking:

A species of Streptococcus is added to the dough before making bread to bring about the required fermentation.

● Alcoholic Drinks:

Alcoholic drinks are prepared or manufactured by the process of fermentation. Each drink is derived from a different starting product such as potato and grapes. Then it is fermented, distilled and alcohol is prepared. The commonly used microorganism here is different types of fungus like yeast. Some even use bacteria and fungus. Alcoholic drinks include wine, rum, vodka etc.

● Organic acids:

Organic acids are commercially prepared using fungi. Acetobacter, Rhizopus, Penicillium are a few fungi that are used to ferment substrates such as fruits and sugar-containing syrups. Examples of acids that are derived and manufactured on a large scale using fungi are acetic acid, citric acid, gluconic acid, fumaric acid and lactic acid.

● Enzymes:

Many microbes are used in the derivation of enzymes such as lipase, lactase, protease, peptidase to name a few.

● Steroid production:

Some bacterial and fungal species are used in the preparation of steroids that are then injected into the human body for different purposes.