Helpful Bacterium

Acetobacter

admin — Tue, 22 May 2007 16:08:54 +0000

Cheese, yogurt, wine, pickles, chocolates and many others are just a few of our favorite foods that are being produced and processed through the help of beneficial or helpful bacteria. Like examining the wine through a microscope, producers found out that through the exposure of wine to air, the growth of aerobic bacteria converts the ethanol in wine to acetic acid. This resulted to what is now called vinegar, which comes from vin means wine and aigre means sour. Vinegar can be obtained from any fruit of material consist of sugar. This is the result of bacterial fermentation of alcohol to acetic acid. This fermentation is made possible through the help of the acid forming bacteria, which is called acetobacter. Ethanol is produced through anaerobic fermentation of carbohydrates by yeast. Ethanol is then being oxidized aerobically to acetic acid by other helpful bacteria called Acetobacter bacteria.

(more…)

Lactobacillus

admin — Mon, 21 May 2007 19:53:37 +0000

The average human gastrointestinal tract consists of trillions of bacteria, which comprises of over 400 species. Our body weight carries nearly four pounds of intestinal microflora. In a healthy human intestine, there are more helpful bacteria than bad bacteria or pathogenic ones.
Among those, Lactobacilli are the most beneficial or helpful bacteria. It consists of various species and many strains for each species that can be closely examined through a microscope. Those that are normally found in the human digestive tract are called Lactobacillus acidophilus. Looking closely through a microscope, L. bulgaricus is the common starter in making yogurt. This type of Lactobacillus, after two weeks yogurt consumption, disappears from the intestine. Another helpful bacterium that is normally found in the human intestine and stays for a longer period of time is the L. plantarum.

(more…)

Uses of Lactobacilli

admin — Mon, 21 May 2007 19:52:22 +0000

The most common industrial use of Lactobacilli is in the production of Sauerkraut pickles, buttermilk, and yogurt. Study shows Lactobacilli is more tolerant than other bacteria in lactic acid, it aids in the success of fermentation.

Lactobacillus Acidophilus is the most numbered friendly or helpful bacteria existing in the upper intestinal tract and can be viewed under a microscope. A particular Lactobacillus strain is named Acidophilus. If examined closely through microscope, Lactobacillus reduces the amount of harmful bacteria and yeasts and produces lactase, an enzyme that helps in the digestion of milk, in the small intestine. It is also involved in the production of B vitamins (niacin, folic acid, and pyridoxine) during the digestion process.

(more…)

Cyanobacteria

admin — Mon, 21 May 2007 19:40:09 +0000

Microbial ecology is a study of the relationship between microorganisms and their environment. Microbial ecology has branched out and includes on how microbial populations interact in various environments with plants and animals. Among the concerns of microbial ecologist are pollution and toxic chemicals in the environment.

The chemical elements nitrogen, carbon, oxygen, sulfur, and phosphorus are essential for life, through large amounts. Nitrogen, oxygen, and carbon (as carbon dioxide) exist as gases in the atmosphere. Sulfur and phosphorous are elements stored on earth’s crust. For the most part, microorganism converts these elements into forms that can be used by plants and animals.

(more…)