Tag: bacteria; benefits and harmful effects

Enzyme nitrogenase, that catalyses nitrogen fixation is oxygen labile. Leguminous plant proteins called leghaemoglobin act as oxygen scavenger facilitating Rhizobium in fixing nitrogen.
So answer is- 'Oxygen removal'.

• Clostridium butylicum - lactic acid is a wrong match of a microbe and its industrial product because Clostridium butylicum forms butyric acid.
• So, the correct answer is 'butyric acid'.

There are basically two methods of pasteurization in use today- batch and continuous flow. In the batch process (batch pasteurizer), a large quantity of milk is held in a heated vat at 149$^{0}$F/65$^{0}$C for 30 minutes, followed by quick cooling to about 39$^{0}$F / 4$^{0}$C. In the continuous flow process (continuous flow pasteurizer) also known as HTST, for high temperature, short time, milk is held at 161$^{0}$F / 72$^{0}$C for at least 16 seconds. Before being chilled back to 39$^{0}$F / 4$^{0}$C. 

Microorganisms are used in brewing, wine-making, baking, pickling 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. Microbes are used in the biological treatment of sewage and industrial waste effluents. Microbes are used in fermentation to produce ethanol.

After tobacco has been harvested, it is necessary to cure it before consumption. Tobacco curing is also known as colour curing, because when tobacco leaves are cured, the intention is to change their colour and reduce their chlorophyll content. Bacillus megaterium is an endophyte and is a potential agent for the biocontrol of plant diseases. 

Retting is a process employing the action of microorganisms and moisture on plants to dissolve or rot away much of the cellular tissues and pectins surrounding bast fibre bundles and so facilitating separation of the fibre from the stem. Butyric acid bacteria helps in the retting of jute fibre.

• Citrus canker is a disease that affects citrus species caused by the bacterium Xanthomonas axonopodis.
  
• The bacteria causing diseases in humans are- Tuberculosis and cholera.
• Cholera is caused by the bacterium Vibrio cholera.
• Tuberculosis is caused by Mycobacterium tuberculosis. 

Mycoderma aceti is an aerobic acetic acid bacterium that converts ethanol into acetic acid in presence of oxygen. The ethanol is first aerobically fermented into acetaldehyde which is then oxidized into acetic acid. The Mycoderma aceti present in wine and in the surrounding air produce acetic acid (vinegar) which imparts sour taste to the wine. The requirement of oxygen for the process. Heat exposure renders the bacteria inactive and acetic acid production is stopped. Long term exposure to UV light affect the phenolic and ester component of wine and render it tasteless; since acetic acid formation is not affected by light, wine is not turned sour in light.