CH 9 ECONOMIC IMPORTANCE OF BACTERIA AND FUNGI

Anthrax Bovine tuberculosis

Fermentation is a process in which the micro-organisms break down carbohydrates into simpler products in the absence of oxygen.

The yeast cell is ovoid in shape and has a distinct cell wall and a nucleus.

Cocci, bacilli and spirilla

Salting is a common method of preserving foods like fish, pickles, cheese and so for long periods of time.

Pasteurization is a technique of partial sterilization applied usually to milk.

Botulism is a very serious food poisoning due to a special bacterium.

Putrefaction is the incomplete breakdown of organic matter of bacteria, emitting a foul smell.

Decay is the complete breakdown of organic matter by bacteria without giving out a foul smell.

Toxoids are the inactivated toxins of the particular bacteria, which can still stimulate the production of the respective antibodies such as those for producing immunity against diphtheria and tetanus.