Pg.no. 28
2. Production of Vinegar:
Lactobacillus lactic (lactic acid bacteria) converts milk protein into curd. Vinegar is
manufactured from sugar solution employing Acetobacter acetic by the fermentation process.
Vinegar is a good preservation.
3. Production of Alcohol:
Butyl alcohol, methyl alcohol are prepared from molasses by the fermentation activity of
clostridium acetobutylicum. Alginic acid is obtained from brown algae.
4. Production of Oxalic acid:
Oxalic acid is the fermentation product of fungi aspergillums Niger. Yeast is the best source
of Vitamin – B complex and Vitamin Riboflavin. Mushroom is also an edible (e.g.)
Agaricus, Morchella are edible and are cultivated.
Figure 9.2 (Mushroom)
Chlorella and spirulina are used as protein source. Hence they are known as single cell
proteins.
Harmful Microorganisms:
Microorganisms cause damage to the plant and food materials. They contaminate food,
which leads to food poisoning. Influence of microorganisms on plant and animals reduce the
market value of their product. The various harmful activities of bacteria, fungi and virus are
given in the table.
The diseases causes by Microorganisms in plants
Microorganisms
Bacteria
Name of the Species
Xanthomonas citri pseudomonas
solanacearum xantomonas oryzae
Diseases
Citrus canker of potato,
Bacterial blight in Rice.