Introduction to Microbiology
Maharashtra Board · Class 10 · Science
Quick revision notes for Introduction to Microbiology — Maharashtra Board Class 10 Science. Key concepts, formulas, and definitions for last-minute revision.
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Key Topics to Revise
1. Microbiology: Basic Ideas
- Applied microbiology studies enzymes, proteins, applied genetics, and molecular biology of microbes to produce food and medicines on a large scale.
- Industrial microbiology deals with the commercial use of microbes for economic, social, and environmental processes and products.
- Industrial microbiology mainly includes fermentation-based production and use of microbes for garbage management and pollution control.
2. Dairy Products
- Milk has been converted into products like cheese, butter, cream, kefir, and yoghurt since ancient times for preservation.
- Milk is pasteurized first to destroy unwanted microbes, then fermented with lactobacilli which convert lactose into lactic acid.
- Lactic acid coagulates milk proteins and changes the texture of milk products.
3. Probiotics
- Probiotics improve resistance and help control harmful microbes in the intestine.
- They are used to treat diarrhoea and in poultry treatment.
- Useful microbes become inactive due to antibiotics; probiotics make them active again.
4. Bread, Vinegar, Soya Sauce, and Beverage Production
- Bread dough is made from baker's yeast Saccharomyces cerevisiae, water, salt, and flour.
- During fermentation, yeast converts sugar into carbon dioxide and ethanol.
- The carbon dioxide makes dough rise and the bread becomes spongy.
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