teaching triple science quick guide

Micro-organisms in industry

Micro-organisms are used in cheese production.

What are micro-organisms?

Micro-organisms are organisms that are microscopic and cannot be seen by the naked human eye. Fungi, algae, bacteria, protozoa and viruses are all types of micro-organism.

Where can we find micro-organisms?

Where you find water, you can normally find micro-organisms. Amazingly, some species have adapted to live in hostile and extreme environments such as the deep sea or geothermal springs.

Facts
Bacteria are small. On average they have diameters of 0.52 microns (1 micron is a millionth of a metre). If you lined up 100,000 bacteria of 1 micron in length, the line would only be 1cm long! It is estimated that in the human gut there live 1014 microorganisms, which is over 100 trillion organisms. They weigh in at more than 1kg. A 3MW (three million watt) landfill power plant could power 1900 homes, eliminate 6000 tonnes per year of methane from escaping into the atmosphere and eliminate 18,000 tonnes per year of carbon dioxide from fossil fuel replacement. This is equivalent to removing 25,000 cars from the road, or not using 305,000 barrels of oil per year.

How are micro-organisms used in industry?

Micro-organisms are essential to many processes. For example, the nitrogen cycle (where nitrogen is recycled in the ecosystem) or in the decomposition of animal and plant waste. Micro-organisms are increasingly important to industry, where they are used in a huge variety of processes ranging from food production to water treatment. One of the most well-known applications of micro-organisms in industry is fermentation, where carbohydrates (such as sugar) are converted into an acid or an alcohol. Foods that are produced using these methods include cheese, yoghurt, butter, beer, wine and bread. The most common yeast that is used in the preparation of beer is Saccharomyces cerevisiae, commonly known as bakers yeast or brewers yeast. Beer is made from barley, wheat or rye grain which is germinated to convert starch to sugar such as maltose. The grain is dried and crushed before hot water and yeast are added to initiate fermentation. In the fermentation process, sugars in the mixture are converted to alcohol and carbon dioxide. After 25 days the beer is separated from the yeast, matured and filtered before consumption. Wine is also produced by fermentation. Grapes are crushed to release the sugars, and yeast is then added for fermentation and conversion of the sugars into alcohol. For sparkling wines, the carbon dioxide produced by the fermentation process is trapped to create bubbles.

Terms
Host A host is an organism that harbours a parasite, mutual partner, or commensal partner, typically providing nourishment and shelter. Probiotic Probiotic (for life) bacteria can protect the host and prevent disease. They are live micro-organisms that provide a health benefit to the host. For example, antibiotics can kill off normal intestinal flora and the administration of probiotic bacteria can replenish the flora to normal levels. Fermentation is the chemical conversion of carbohydrates into alcohols or acids. It occurs when oxygen supplies are limited and therefore is a type of anaerobic respiration.

Yoghurt-based drinks that contain probiotic bacteria (live micro-organisms that can give a health benefit to the host) are increasingly popular. Bacterial strains such as Lactobacillus bulgaricus convert lactose sugar into lactic acid. This lowers the pH and causes the milk to clot, creating the characteristic texture and taste of yoghurt. The live bacteria in probiotic yoghurts are thought to restore the natural microbe population of the gut (flora), which can be depleted by antibiotics, for example.

Debate and issues in this field of research

The field of biofuels is an exciting and rapidly developing area of research which aims to reduce the use of fossil fuels and greenhouse gas emissions, and decrease pollution and waste management problems. Anaerobic micro-organisms can convert biomass, for example manure or crop residues, into useful energy sources, through landfill power plants for example. It involves a type of fermentation process that produces carbon dioxide and methane. The biogas produced can be used as fuel or in the generation of electricity. Alternatively, scientists are developing processes that exploit photosynthetic bacteria or algae. These micro-organisms can capture sunlight to produce new biomass that can be turned into alternative sources of energy. Bioethanol is produced through fermentation. As in beer production, sugar is extracted from crops, is crushed, mixed with water and yeast, and fermented. Bioethanol is biodegradable, low in toxicity and can be used as an alternative for petrol in cars or mixed with petrol to produce fuels that have lower emissions when burnt.

Questions
What are the disadvantages of implementing the widespread use of genetically engineered crops? List 10 products that you have used today that were produced with the aid of micro-organisms. What advantage has the use of microorganisms offered to their production? What are the features of micro-organisms that make them useful to industry?

However, environmentally there are concerns with biofuels. Large areas of farmland would need to be dedicated to the growth of single crops for biofuel production. This may reduce the habitat for plants and animals or push up food prices because fewer crops would be available for food use.

Web links
How big is that cell? www.cellsalive.com/howbig.htm Learn more about micro-organisms www.childrensuniversity.manchester.ac.uk/ interactives/science/microorganisms Fermentation www.pinkmonkey.com/studyguides/subjects/ biology-edited/chap10/b1010101.asp The BBCs quick guide to biofuels http://news.bbc.co.uk/1/hi/sci/tech/6294133.stm

About the Quick Guide series

CIMS 080117IS ISBN 9781845727598 Learning and Skills Network 2008 The material presented in this Quick Guide is the responsibility of the author and does not necessarily reflect the views of the Research Councils.

Over 50% of scientists and engineers responding to a survey conducted by the Royal Society felt that schools were a key audience for their research. They believed that communicating research findings to this audience was an important way of making sure that the general public is well informed about science and technology. On that basis, the Triple Science Support Programme and the UK Research Councils have collaborated to publish Quick Guides on a range of extension topics in physics, chemistry and biology (Triple Science GCSEs). The guides are written specifically for teachers by researchers working in the field. For more information about the Triple Science Support Programme and to download all the Quick Guides please go to www.triplescience.org.uk