1. Micro-organisms and Humans Ecosystems Unit, Feb. 28 th 2005

2. Micro-organisms and Humans Micro-organisms play an important role in human life and our food supply. Micro-organisms can be both beneficial and harmful to humans.

3. Important Micro-organisms: 1. Fungi: a) Mold b) Yeast 2. Bacteria: (one celled organisms) 3. Algae: It would take 1,200 yeast cells placed side-by-side to measure 1cm in length!

4. Examples of Beneficial Micro- organisms: 1. Fungi:

5. The Discovery of Penicillin Discovered in 1928 by Scottish born, Sir Alexander Fleming While growing bacteria in his lab, he noticed that one of his samples had a fungus mold growing in it that was killing the bacteria. This mold (Penicillin) was able to kill the cell walls of bacteria. After more research, Penicillin was then grown specifically to be used as medicine to help kill bacteria that caused fatal infections. This was especially important for wounded soldiers of the Second World War.

6. Molds: PenicillinPenicillin Bacteria (Brown Slime) Penicillin Mold (While Circle) Antibacterial Activity (clear area indicates Penicillin is “killing” the bacteria)

7. Examples of Beneficial Micro- organisms: 1. Fungi: – Molds: *Penicillin (an antibiotic mold that kills harmful bacteria)*Penicillin

8. Other Beneficial Molds Mold is also injected into some “Blue Cheeses” to give it a unique colour, taste, and smell!

9. Mold and Soy Sauce Soy Sauce production uses mold to ferment a soybean/ wheat mixture to give it a unique taste, deep brown colour, and intense aroma.

10. Examples of Beneficial Micro- organisms: 1. Fungi: – Molds: Penicillin (an antibiotic mold that kills harmful bacteria) Blue cheeses (mold + cheese) Soy sauce (mold + soy and wheat)

11. Yeast and Baking When yeast is given sugar (sugar, wheat, grain…) it begins to ferment and produce CO 2 and ethanol (alcohol). Fermentation: Yeast + C 6 H 12 O 6  2C 2 H 5 OH + 2CO 2 Yeast + Sugar = Ethanol + Carbon Dioxide Baking (Rising Bread)

12. Yeast and Brewing Andechs Beers Brewery Tour Andechs Beers Brewery Tour Brewing beer at Andechs Touring Andechs Brewery Touring Andechs Brewery Beer Glossary Beer supply sources Sale s & Service Beer Glossary Beer supply sources Sale s & Service Tip: Using the Flash PlugIn you will see a more detailed animation. &nbspClick here to download a free version of Macromedia Flash Player. http://www.andechs.de/englisch/brauerei/fuehrung

13. Examples of Beneficial Micro- organisms: 1. Fungi: – Molds: Penicillin (an antibiotic mold that kills harmful bacteria) Blue cheeses (mold + cheese) Soy sauce (mold + soy and wheat) – Yeast: For baking (fermentation produces CO 2 to rise bread) For brewing (fermentation produces alcohol)

14. Bacteria and Cheese To make cheese: 1. Milk + rennin (enzyme) = Curds 2. Curds are pressed and the liquid (whey) is drained 3. Mixture is placed in forms and certain bacteria are allowed to grow and “ripen” the cheese. This gives the cheese its flavour and aroma. 4. Special bacteria that ferment the lactose produces CO 2 and thus the holes in some cheese (Swiss) Swiss Cheese Roquefort Cheese (aged in limestone caves in France)

15. Bacteria and Yogurt A special bacteria called Lactobacillus bulgaricus are able to turn milk into a thick creamy yogurt The bacteria found in yogurt are very good for your health.

16. Examples of Beneficial Micro- organisms: 1. Fungi: – Molds: Penicillin (an antibiotic mold that kills harmful bacteria) Blue cheeses (mold + cheese) Soy sauce (mold + soy and wheat) – Yeast: For baking (fermentation produces CO 2 to rise bread) For brewing (fermentation produces alcohol) 2. Bacteria: To make cheese and yogurt (flavour, smell, taste)

17. Algae Algae are used in ice cream, milkshakes, puddings, salad dressings, Jello®, peanut butter, toothpaste etc. to help thicken the mixture. Look for these algae ingredients: carrageenan, alginate, and beta carotene.

18. Examples of Beneficial Micro- organisms: 1. Fungi: – Molds: Penicillin (an antibiotic mold that kills harmful bacteria) Blue cheeses (mold + cheese) Soy sauce (mold + soy and wheat) – Yeast: For baking (fermentation produces CO 2 to rise bread) For brewing (fermentation produces alcohol) 2. Bacteria: To make cheese and yogurt (flavour, smell, taste) 3. Algae: To thicken ice cream, salad dressings, jello, toothpaste etc.