Microbes In Human Welfare

Micro-organisms play an important role in the production of various household food materials. They are used in fermentation processes which improve taste, texture, aroma, and nutritional value of food. Here are three important examples:

1. Lactobacillus (Bacteria):
- Found in curd (yogurt) preparation. - Converts lactose sugar present in milk into lactic acid.

- The lactic acid gives curd its sour taste and thick texture.

- Improves digestion and provides beneficial probiotics to the human gut.

2. Saccharomyces cerevisiae (Yeast):
- Commonly called baker's yeast.

- Used in bread, cakes, and alcoholic beverage production.

- During fermentation, yeast converts sugars into alcohol and carbon dioxide.

- The carbon dioxide gas makes bread fluffy and soft, while in beer and wine production, alcohol is the main product.

3. Aspergillus oryzae (Fungus):
- Used in fermentation of soybeans to make soy sauce.

- Produces enzymes that break down complex molecules into simple, flavorful compounds.

- Enhances the taste and aroma of food.

Conclusion:
Thus, micro-organisms are vital in food industries as they help in making food more nutritious, easily digestible, and palatable.