Download Importance of Bacteria

Importance of Bacteria
Saprophytes break down dead organic matter in soil and release nutrients for other
organisms. These bacteria make Nitrogen, Phosphorous and Pottasium available in
the soil. These bacteria also rid the earth of dead organisms.
Nitrogen Fixing Bacteria are capable of converting atmospheric nitrogen (N2) into
ammonia (NH3). This is essential, since atmospheric nitrogen cannot be used by living
organisms, whereas ammonia can. Peas, beans, clover, alphalfa (legumes) have lumps at
the base of their roots. These lumps are colonies of nitrogen fixing bacteria which
provide the available nitrogen to the plant. Without these bacteria, the plants would die.
The bacteria, in turn, receives carbohydrates from the plant which it uses for food. This is
called a symbiotic relationship.
Dairy Product Bacteria change lactose ( milk sugar ) into lactic acid. The lactic acid
causes milk to coagulate into curds. Curds, in turn, are used to make cheese. Different
bacteria are also used to give cheeses flavor and texture ( edam, gouda, cheddar, swiss,
etc).
Bioengineering bacteria such as E. coli have been used to artificially manufacture
hormones, insulin and other molecules. The DNA codes for insulin can be
introduced into the bacteria, then the bacteria replicates them ( insulin genes ) during
cell division. Since bacteria replicate relatively quickly, these substances can be
produced in large quantities for a relatively low cost. But what would be the
consequence of releasing bacteria capable of producing insulin or growth hormone
into the environment? Many of these new strains of bacteria turn out to be drugresistant.
Fermentation Bacteria are used in the process of making beer, wine, and other
alchoholic beverages. They speed up the process of fermentation.
Food-Poisoning Bacteria release toxins ( poisons ) while they are digesting food. These
toxins can be very dangerous to human beings. Botulism is caused by a type of bacteria
which is harmless in the aerobic environment of soil. However, if it is placed in an
anaerobic environment it produces powerful toxins that are more lethal than rattle snake
venom. The disease is fatal in 70% of cases. Salmonella does not release a toxin, but
survives in food until it enters the human digestive tract. Then it begins to grow and
causes health problems.