1. BIOLOGY
MICROBES IN HUMAN WELFARE
SUBMITTED TO:-
ANAMIKA MAM
PGT, BIOLOGY
KV GHAZIPUR
2018-2019
BIOLOGY PROJECT
MICROBES IN HUMAN WELFARE
SUBMITTED BY
ANAMIKA MAM ALOK KUMAR BIND
CLASS:- XII
ROLL NO:-
MICROBES IN HUMAN WELFARE
SUBMITTED BY:-
ALOK KUMAR BIND
XII(SCIENCE)
2. CERTIFICATE
THIS IS TO CERTIFY THAT ALOK KUMAR BIND, A
STUDENT OF CLASS XII (SCIENCE) HAS SUCCESSFULLY
COMPLETED THE RESEARCH IN BIOLOGY ON THE TOPIC
OF MICROBES IN HUMAN WELFARE UNDER THE
GUIDANCE OF ANAMIKA MAM(SCHOOL TEACHER)
DURING THE YEAR 2018-19 IN PARTIAL FULFILMENT OF
BIOLOGY PRACTICAL EXAMINATION CONDUCTED BY
AISSCE.
SIGNATURE OF STUDENT SIGNATURE OF
INTERNAL EXAMINER
SIGNATURE OF EXTERNAL EXAMINER
3. ACKNOWLEDGEMENT
In the accomplishment of this project successfully
many people have best owned upon me as their
blessing and the heart pledged support, this time I am
utilizing to thank all the people who have been
concerned with project.
Primarily, I would like to thank god for being able to
complete this project with success. Then I would like
to thank my Biology teacher Anamika Mam whose
valuable guidance has been the ones that helped me
patch this project and make it full proof success his
suggestions and instructions has served as the major
contribution.
Then I would like to thanks my Parents and Friends
who have helped me with their valuable suggestions
and guidance has been helpful in the various phases of
the completion of this project.
Last I would like to thank my classmates who helped
me a lot by giving information and suggestion about
the topic.
ALOK KUMAR BIND
4. INDEX
MICROBES
USES IN FOOD
CHEESE MAKING PROCESS
WINE MAKING PROCESS
CURD MAKING PROCESS
USES IN WATER TREATMENT
USES IN FUEL
ALGAE FUEL
CELLULOSIC FUEL
BIOGAS
USES IN PRODUCTION OF
CHEMICAL
IMPORTANCE IN ECOLOGY
CONCLUSION
5. MICROBES
A microorganism is a microscopic living organism, which may be
single celled or multicellular. Microorganism was discovered in
1674 by Antonie van Leeuwenhoek, using a microscope of hi
design. They are very diverse and include all the Bacteria and almost
all the protozoa. They also include some fungi, algae, and certain
animals, such as rotifers. Microbes are present everywhere
water, air, inside our bodies and that of o
animals and plants and even in Hot springs and Oceans. Some are
even observed in vacuum under certain test conditions.
Microorganisms are crucial to nutrient recycling in ecosystems as
they act as decomposers. As some microorganisms can fix nitrogen,
they are a vital part of the nitrogen cycle.
Microorganisms are also exploited in biotechnology, both in
traditional food and beverage preparation, and in modern
technologies based on genetic engineering. Microbes are vital to
humans and the environment as
nitrogen cycle as well as fulfilling other vital role in virtually all
ecosystem such as recycling other organism’s dead remains and
waste products through decomposition.
MICROBES
A microorganism is a microscopic living organism, which may be
single celled or multicellular. Microorganism was discovered in
1674 by Antonie van Leeuwenhoek, using a microscope of hi
design. They are very diverse and include all the Bacteria and almost
all the protozoa. They also include some fungi, algae, and certain
animals, such as rotifers. Microbes are present everywhere
water, air, inside our bodies and that of other
animals and plants and even in Hot springs and Oceans. Some are
even observed in vacuum under certain test conditions.
Microorganisms are crucial to nutrient recycling in ecosystems as
they act as decomposers. As some microorganisms can fix nitrogen,
they are a vital part of the nitrogen cycle.
Microorganisms are also exploited in biotechnology, both in
traditional food and beverage preparation, and in modern
technologies based on genetic engineering. Microbes are vital to
humans and the environment as they participate in the carbon and
nitrogen cycle as well as fulfilling other vital role in virtually all
ecosystem such as recycling other organism’s dead remains and
waste products through decomposition.
A microorganism is a microscopic living organism, which may be
single celled or multicellular. Microorganism was discovered in
1674 by Antonie van Leeuwenhoek, using a microscope of his own
design. They are very diverse and include all the Bacteria and almost
all the protozoa. They also include some fungi, algae, and certain
animals, such as rotifers. Microbes are present everywhere – in soil,
animals and plants and even in Hot springs and Oceans. Some are
even observed in vacuum under certain test conditions.
Microorganisms are crucial to nutrient recycling in ecosystems as
they act as decomposers. As some microorganisms can fix nitrogen,
Microorganisms are also exploited in biotechnology, both in
traditional food and beverage preparation, and in modern
technologies based on genetic engineering. Microbes are vital to
they participate in the carbon and
nitrogen cycle as well as fulfilling other vital role in virtually all
ecosystem such as recycling other organism’s dead remains and
6. USES IN FOOD
Microorganisms are used in
and other food-making processes. They are also used to control the
fermentation process in the production of cultured dairy products
such as yogurt and cheese. The cultures also provide flavour and
aroma, and inhibit undesirable organisms
CHEESE MAKING PROCESS
Milk is often pasteurized to destroy pathogenic microorganisms and
to eliminate spoilage and effects induced by bacteria. The milk is
then inoculated with fermenting microorganisms and rennet, which
promote curdling.The fermenting microorganisms carry out the
anaerobic conversion of lactose to lactic.. In the presence of lactic
acid, rennet, or both, the milk protein casein clumps together and
precipitates out of solution; this is the process known as curdling, o
coagulation. Coagulated casein assumes a solid or gel like structure
(the curd), which trapsmost of the fat, bacteria, calcium, phosphate,
and other particulates. The remaining liquid (the whey)
containswater, proteins resistant to acidic and enzymatic
denaturation (e.g.,antibo
minerals.
USES IN FOOD
Microorganisms are used in brewing, wine making, baking, pickling
making processes. They are also used to control the
fermentation process in the production of cultured dairy products
such as yogurt and cheese. The cultures also provide flavour and
undesirable organisms.
CHEESE MAKING PROCESS
Milk is often pasteurized to destroy pathogenic microorganisms and
to eliminate spoilage and effects induced by bacteria. The milk is
then inoculated with fermenting microorganisms and rennet, which
ling.The fermenting microorganisms carry out the
anaerobic conversion of lactose to lactic.. In the presence of lactic
acid, rennet, or both, the milk protein casein clumps together and
precipitates out of solution; this is the process known as curdling, o
coagulation. Coagulated casein assumes a solid or gel like structure
(the curd), which trapsmost of the fat, bacteria, calcium, phosphate,
and other particulates. The remaining liquid (the whey)
containswater, proteins resistant to acidic and enzymatic
(e.g.,antibodies), carbohydrates (lactose),
brewing, wine making, baking, pickling
making processes. They are also used to control the
fermentation process in the production of cultured dairy products
such as yogurt and cheese. The cultures also provide flavour and
Milk is often pasteurized to destroy pathogenic microorganisms and
to eliminate spoilage and effects induced by bacteria. The milk is
then inoculated with fermenting microorganisms and rennet, which
ling.The fermenting microorganisms carry out the
anaerobic conversion of lactose to lactic.. In the presence of lactic
acid, rennet, or both, the milk protein casein clumps together and
precipitates out of solution; this is the process known as curdling, or
coagulation. Coagulated casein assumes a solid or gel like structure
(the curd), which trapsmost of the fat, bacteria, calcium, phosphate,
and other particulates. The remaining liquid (the whey)
containswater, proteins resistant to acidic and enzymatic
dies), carbohydrates (lactose), and
7. Enzymes released by the bacterial cells also influence flavour
development during ripening. The curd is then gently heated,
causing it to shrink. The degree of shrinkage determines the
moisture content and the final consistency of the cheese. Whey is
removed by draining or dipping.
Most cheese is ripened for varying amounts of time in order to bring
about the chemical changes necessary for transforming fresh curd
into a distinctive aged cheese. The ripening of cheese is influenced
by the interaction of bacteria, enzymes, and physical conditions in
the curing room. The speed of the reactions is determined by
temperature and humidity conditions in the room as well as by the
moisture content of the cheese.
WINE MAKING PROCESS
The process of winemaking involves numerous stages starting with
the grapes being harvested, taken into a
winery and then prepared for fermentation. At this stage, red wine
is created during the fermentation of the pulp (or "must") and skins
of the red or black grapes, which gives the wine its colour. White
wine, on the other hand, does not include the grape skins in the
fermentation process; only the juices are extracted. To start primary
fermentation, a process that typically takes between one to two
weeks, yeast is added which converts the sugarsin the grape juice
into alcohol and carbon dioxide, which then evaporates into the
atmosphere
8. .
The produced liquid, which is known as "free wine," is then pumped
into tanks and the skins are pressed in order to extract the
remaining wine and juice. This wine, known as the "press wine," can
be added to the free wine to bring more character and longev
the wine. Secondary fermentation is the next step, which is the
bacterial fermentation involving the conversion of malic acid to
lactic acid. This decreases the amount of acid in the wine and softens
the taste. The wine can then be transferred to oa
The produced liquid, which is known as "free wine," is then pumped
into tanks and the skins are pressed in order to extract the
remaining wine and juice. This wine, known as the "press wine," can
be added to the free wine to bring more character and longev
the wine. Secondary fermentation is the next step, which is the
bacterial fermentation involving the conversion of malic acid to
lactic acid. This decreases the amount of acid in the wine and softens
the taste. The wine can then be transferred to oak barrels for
The produced liquid, which is known as "free wine," is then pumped
into tanks and the skins are pressed in order to extract the
remaining wine and juice. This wine, known as the "press wine," can
be added to the free wine to bring more character and longevity to
the wine. Secondary fermentation is the next step, which is the
bacterial fermentation involving the conversion of malic acid to
lactic acid. This decreases the amount of acid in the wine and softens
k barrels for
9. maturation, with further adjustments to taste and colour being
made prior to filtering and bottling.
CURD MAKING PROCESS
Curds are a dairy product obtained by coagulating milk in a process
called curdling. The coagulation can be caused by adding rennet or
any edible acidic substance such as lemon juice or vinegar, and then
allowing it to sit.
The increased acidity causes the milk proteins to tangle into solid
masses. Lactobacillus is a genus of bacteria which can convert
sugars into lactic acid by means of fermentation. Milk contains a
sugar called lactose, a disaccharide (compound sugar) made by the
glycosidic bonding between glucose and galactose
(monosaccharide). When pasteurized milk is heated to a
temperature of 30-40 °C, or even at room temperature or
refrigerator temperature, and a small amount of old curd or whey
added to it, the lactobacillus in that curd or whey sample starts to
grow. These convert the lactose into lactic acid, which imparts the
sour taste to curd. Raw milk naturally contains lactobacillus. And in
this way Curd is made.
10. USES IN WATER TREATMENT
Microbes play a Major role in treating million of Gallons of
wastewater everyday across the globe. Water pollution
presence of particulate matter or presence of in
Compounds or because of too many
Sewage Treatment consists of three stages called Primary,
Secondary and Tertiary
PRIMARY TREATMENT
In the primary sedimentation stage, sewage flows through large
tanks, commonly called “pre
sedimentation tanks” or “primary clarifiers". The tanks are used to
settle sludge while grease and oils rise to the surface and are
skimmed off. Primary settling tanks are usually equipped with
mechanically driven scrapers that continually drive the collected
sludge towards a hopper in the base of the tank where it is pumped
to sludge treatment facilities.
Grease and oil from the floating material can sometimes be recovered for saponification (soap
making).
USES IN WATER TREATMENT
Microbes play a Major role in treating million of Gallons of
wastewater everyday across the globe. Water pollution
presence of particulate matter or presence of inorganic or organic
Compounds or because of too many or non native microorganisms.
Sewage Treatment consists of three stages called Primary,
Secondary and Tertiary Treatment.
PRIMARY TREATMENT
In the primary sedimentation stage, sewage flows through large
tanks, commonly called “pre-settling basins”, “primary
sedimentation tanks” or “primary clarifiers". The tanks are used to
settle sludge while grease and oils rise to the surface and are
skimmed off. Primary settling tanks are usually equipped with
cally driven scrapers that continually drive the collected
sludge towards a hopper in the base of the tank where it is pumped
to sludge treatment facilities.
Grease and oil from the floating material can sometimes be recovered for saponification (soap
USES IN WATER TREATMENT
Microbes play a Major role in treating million of Gallons of
wastewater everyday across the globe. Water pollution is due to
organic or organic
or non native microorganisms.
Sewage Treatment consists of three stages called Primary,
In the primary sedimentation stage, sewage flows through large
settling basins”, “primary
sedimentation tanks” or “primary clarifiers". The tanks are used to
settle sludge while grease and oils rise to the surface and are
skimmed off. Primary settling tanks are usually equipped with
cally driven scrapers that continually drive the collected
sludge towards a hopper in the base of the tank where it is pumped
Grease and oil from the floating material can sometimes be recovered for saponification (soap
11. SECONDARY TREATMENT
Secondary treatment is designed to substantially degrade the
biological content of the sewage which are derived from human
waste, food waste, soaps and detergent. The majority of municipal
plants treat the settled sewage liquor using aerobic biological
processes. To be effective, the biota requires both oxygen and food
to live. The bacteria and protozoa consume biodegradable soluble
organic contaminants (e.g. sugars, fats, organic short chain carbon
molecules, etc.) and bind much of the less soluble fractions into floc.
Secondary treatment systems are classified as fixed-film or
suspended-growth systems
TERTIARY TREATMENT
The purpose of tertiary treatment is to provide a final treatment
stage to further improve the effluent quality before it is discharged
to the receiving environment (sea, river, lake, wet lands, ground,
etc.). More than one tertiary treatment process may be used at any
treatment plant. If disinfection is practiced, it is always the final
process. It is also called “effluent polishing.”
12. USES IN ENERGY
Microorganisms are used in fermentation to produce ethanol, and in
biogas reactors to produce methane. Scientist are researching the
use of algae to produce liquid fuels and bacteria to convert various
form of agricultural and urban waste into usable fuels.
ALGAE FUEL
Algae fuel or algal bio fuel is an alternative to liquid fossil fuels that
uses algae as its source of energy-rich oils. Several companies and
government agencies are funding efforts to reduce capital and
operating costs and makealgae fuel production commercially viable.
Like fossil fuel, algae fuel releases CO2 when burnt, but unlike
fossilfuel, algae fuel and other bio fuels only release CO2 recently
removed from the atmosphere via photosynthesis asthe algae or
plant grew. The energy crisis and the world food crisis have ignited
interest in alga culture (farmingalgae) for making biodiesel and
other bio fuels using land unsuitable for agriculture. Among algal
fuels' attractive characteristics are that they can be grown with
minimal impact on fresh water resources can be produced using
saline and wastewater, have a high flash point and are
biodegradable and relatively harmless to the environment if spilled.
CELLULOSIC FUEL
Cellulosic ethanol is a biofuel produced from wood, grasses, or the
non-edible parts of plants. It is a type of biofuel produced from
lignocellulose, a structural material that comprises much of the
mass of plants. Lignocellulose is composed mainly of cellulose,
hemicellulose and lignin. Corn stover, switchgrass, miscanthus,
woodchips and the by products of lawn and tree maintenance are
some of the more popular cellulosic materials for ethanol
13. production. Production of ethanol from lignocellulose has the
advantage of abundant and diverse raw material compared to
sources like corn and cane sugars, but requires a greater amount of
processing to make the sugar monomers available to the
microorganisms that are typically used to produce ethanol by
fermentation.The main advantage of Cellulosic ethanol is that it
reduces greenhouse gas emissions (GHG) by 85% over reformulated
gasoline.
BIOGAS
Biogas, naturally occurring gas that is generated by the breakdown
of organic matter by anaerobic bacteria and is used in energy
production. Biogas is primarily composed of methane gas, carbon
dioxide, and trace amounts of nitrogen, hydrogen, and carbon
monoxide. Biogas differs from natural gas in that it is a renewable
energy source produced biologically through anaerobic digestion
rather than a fossil fuel produced by geological processes.
Biogas occurs naturally in compost heaps, as swamp gas, and as a
result of enteric fermentation in cattle and other ruminants. Biogas
produced in anaerobic digesters can be burned to generate heat or
used in combustion engines to produce electricity. Organic material
used to produce biogas industrially includes animal waste, such as
manure and sewage, and municipal solid waste (MSW) harnessed
from landfills.
14. Animal and plant wastes can be used to produce
processed in anaerobic digesters as a liquid or as a slurry mixed
with water. Anaerobic digesters are generally composed of a
feedstock source holder, a digestion tank, a biogas recovery unit,
and heat exchangers to maintain the temperatur
bacterial digestion. Heat is usually required in digesters to maintain
a constant temperature of about 35 °C (95 °F) for bacteria to
decompose the organic material into gas. The use of biogas is a
green technology with environmental benefit
enables the effective use of accumulated animal waste from food
production and of municipal solid waste from urbanization. The
conversion of animal waste into biogas reduces production of the
greenhouse gas methane, as efficient combus
with carbon dioxide.
Animal and plant wastes can be used to produce biogas. They are
processed in anaerobic digesters as a liquid or as a slurry mixed
with water. Anaerobic digesters are generally composed of a
feedstock source holder, a digestion tank, a biogas recovery unit,
and heat exchangers to maintain the temperature necessary for
bacterial digestion. Heat is usually required in digesters to maintain
a constant temperature of about 35 °C (95 °F) for bacteria to
decompose the organic material into gas. The use of biogas is a
green technology with environmental benefits. Biogas technology
enables the effective use of accumulated animal waste from food
production and of municipal solid waste from urbanization. The
conversion of animal waste into biogas reduces production of the
greenhouse gas methane, as efficient combustion replaces methane
biogas. They are
processed in anaerobic digesters as a liquid or as a slurry mixed
with water. Anaerobic digesters are generally composed of a
feedstock source holder, a digestion tank, a biogas recovery unit,
e necessary for
bacterial digestion. Heat is usually required in digesters to maintain
a constant temperature of about 35 °C (95 °F) for bacteria to
decompose the organic material into gas. The use of biogas is a
s. Biogas technology
enables the effective use of accumulated animal waste from food
production and of municipal solid waste from urbanization. The
conversion of animal waste into biogas reduces production of the
tion replaces methane
15. USES IN PRODUCTION OF
CHEMICALS
Use in production of chemicals, enzymes ,antibiotics etc. Many
microbes are used for commercial and industrial production of
chemicals, enzymes and other bioactive molecules. Examples of
organic acid produced include
Acetic acid : Produced by the bacterium Acetobacter aceti and other
acetic acid bacteria (AAB) Acetic acid bacteria (AAB) are bacteria
that derive their energy from the oxidation of ethanol to acetic acid
during fermentation. They are Gram-negative, aerobic, rod-shaped
bacteria. They are not to be confused with the genus
Acetobacterium, which are anaerobic homoacetogenic facultative
autotrophs and can reduce carbon dioxide to produce acetic acid, for
example, Acetobacterium woodii . Butyric acid (butanoic acid):
Produced by the bacterium Clostridium butyricum.
Clostridium butyricum is a strictly anaerobic endospore-forming
Gram-positive butyric acid producing bacillus subsisting by means
of fermentation using an intracellularly accumulated amylopectin-
like α-polyglucan (granulose) as a substrate. It is uncommonly
reported as a human pathogen and widely used as a probiotic in
Asia (particularly Japan). C. butyricum is a soil inhabitant in various
parts of the world, has been cultured from the stool of healthy
children and adults, and is common in soured milk and cheeses.
Lactic acid : Lactobacillus and others commonly called as lactic acid
bacteria (LAB) The lactic acid bacteria (LAB) comprise a clade of
Gram-positive, low-GC, acid-tolerant, generally non-sporulating,
non-respiring rod or cocci that are associated by their common
metabolic and physiological characteristics.
16. These bacteria, usually found in decomposing plants and lactic
products, produce lactic acid as the major metabolic end-product of
carbohydrate fermentation. This trait has, throughout history,
linked LAB with food fermentations, as acidification inhibits the
growth of spoilage agents. Proteinaceous bacteriocins are produced
by mseveral LAB strains and provide an additional hurdle for
spoilage and pathogenic microorganisms. Furthermore, lactic acid
and other metabolic products contribute to the organoleptic and
textural profile of a food item. The industrial importance of the LAB
is further evinced by their generally recognized as safe (GRAS)
status, due to their ubiquitous appearance in food and their
contribution to the healthy microflora of human mucosal surfaces.
Citric acid : Produced by the fungus Aspergillus niger .Aspergillus
niger is a fungus and one of the most common species of the genus
Aspergillus. It is ubiquitous in soil and is commonly reported from
indoor environments, where its black colonies can be confused with
those of Stachybotrys (species of which have also been called "black
mould"). Antibiotics are chemical substances, which are produced
by some microbes and can kill or retard the growth of other
(disease-causing) microbes. You are familiar with the commonly
used antibiotic Penicillin.
Alexander Fleming while working on Staphylococci bacteria, once
observed a mould growing in one of his unwashed culture plates
around which Staphylococci could not grow. He found out that it
was due to a chemical produced by the mould and he named it
Penicillin after the mould Penicillium notatum. However, its full
potential as an effective antibiotic was established much later by
Ernest Chain and Howard Florey. This antibiotic was extensively
used to treat American soldiers wounded in World War II. Fleming,
Chain and Florey were awarded the Nobel Prize in 1945, for this
discovery.
Microbes are used for preparation of bioactive molecules and
enzymes. Streptokinase produced by the bacterium Streptococcus
and modified by genetic engineering is used as a clot buster for
17. removing clots from the blood vessels of patients who have
undergone myocardial infarctions leading to heart attack.
Cyclosporin A is a bioactive molecule used as an
immunosuppressive agent in organ transplantation Stains produced
by the yeast Monascus purpureus is commercialised as blood
cholesterol lowering agents which acts by competitively inhibiting
the enzyme responsible for synthesis of cholesterol.
18. IMPORTANCE IN ECOLOGY
One of the most important roles of microbes is breaking up the
complex substances in decaying plants and animals so that they can
be used again by living plants. This involves microbes as catalysts in
a number of natural cycles, among the most prominent being the
nitrogen, and sulfur cycles. The availability of nitrogen in forms that
plants can use is a basic determinant of the fertility of soils; the role
of microbes in facilitating the nitrogen cycle is therefore of great
importance. When a plant or animal dies, microbes break up the
complex proteins, polypeptides, and nucleic acids in their bodies
and produce ammonium, ions, nitrates, and nitrites that plants then
use to build their body tissues.
Both bacteria and blue-green algae can fix nitrogen directly from the
atmosphere, but this is less vital to plant development than the
symbiotic relationship between the bacteria genus Rhizobium and
leguminous plants and certain trees and shrubs. In return for
secretions from their host that encourage their growth and
multiplication, Rhizobia fix nitrogen in nodules of the host plant’s
roots, providing nitrogen in a form usable by the plant.
Microbes also participate in the sulfur cycle, mostly by breaking up
the naturally abundant sulfur compounds in the soil so that this vital
element is available to plants. Sulfur cycle, is the circulation of sulfur
in various forms through nature. Sulfur occurs in all living matter as
a component of certain amino acids. It is abundant in the soil in
proteins and, through a series of microbial transformations, ends up
as sulfates usable by plants.
Sulfur-containing proteins are degraded into their constituent
amino acids by the action of a variety of soil organisms. The sulfur of
the amino acids is converted to hydrogen sulfide (H2S) by another
series of soil microbes. In the presence of oxygen, H2S is converted
to sulfur and then to sulfate by sulfur bacteria. Eventually the sulfate
becomes H2S.
19. CONCLUSION
Microbes are a very important component of life on earth. Not all
microbes are pathogenic. Many microbes are very useful to human
beings. We use microbes and microbially derived products almost
every day. Microbes are essential in processes like Wine making and
Cheese making. Bacteria called lactic acid bacteria (LAB) grow in
milk to convert it into curd. The dough, which is used to make bread,
is fermented by yeast called Saccharomyces cerevisiae. Certain
dishes such as idli and dosa, are made from dough fermented by
microbes. Bacteria and fungi are used to impart particular texture,
taste and flavour to cheese.
Many microbes are used for commercial and industrial production
of chemicals, enzymes and other bioactive molecules .Antibiotics
like penicillins produced by useful microbes are used to kill disease-
causing harmful microbes. For more than a hundred years, microbes
are being used to treat sewage (waste water) by the process of
activated sludge formation and this helps in recycling of water in
nature. Microorganisms are used in fermentation to produce
ethanol, and in biogas reactors to produce methane Methanogens
produce methane (biogas) while degrading plant waste. Biogas
produced by microbes is used as a source of energy in rural areas. It
is clear from the diverse uses human beings have put microbes to
that they play an important role in the welfare of human society.
