1. Microbes & Food By: Addys, Brad, & Nadine

2. Saccharomyces cerevisiae (Fungi) How was it discovered? The used of Saccharomyces serevisiae, which means “sugar mold”, was discovered in ancient times by a farmer in the Mesopotamian civilization. He founded that the water that had been soaked by a grain had a peculiar flavor. That was the discovery of beer. Then others civilization founded that the yeast Saccharomyces Cerevisiae was a main ingredient for making wine and bread.

3. Saccharomyces cerevisiae (Fungi) What does the microbe look like? The yeast cells of the Saccharomyces cerevisiae are in the fungi kingdom, from the eukaryotic genome. It is also known as baker or brewers yeast. This yeast has a thick walled and an oval shape with a length of 8 um and a diameter of 5 um.

4. Saccharomyces cerevisiae (Fungi)

5. Where does the microbe live? These yeasts live in the skin of grapes and some others fruits.

6. Saccharomyces cerevisiae (Fungi) What does the microbe do? This yeast is responsible for producing ethanol in alcoholic drinks, this happen when the yeast converts glucose into energy. The yeast is also use in the production bread. This happens when carbon dioxide cause the bread to rise. Alcohol is also an ingredient in this process but it evaporates in the course of baking. Other microbes can be added, like Lactobacillus, which degrade the starch in flour.

7. Saccharomyces cerevisiae (Fungi) How does the microbe help or hurt humans? It is helpful for humans because it is an important ingredient in the production of many products. For example, bread, and different drinks, likes wine and bear.

8. Saccharomyces cerevisiae (Fungi) What is the use of the microbe? It is used in the production of bread, wine, beer and some other drinks that contain alcohol. It has been also used as vitamin supplement for protein.

9. Saccharomyces cerevisiae (Fungi) What is the microbes treatment? The treating of this yeast is through aerobic respiration. This is the process when the yeast needs oxygen. If oxygen is not present, then the yeast goes through anaerobic fermentation. These two process produce carbon dioxide and ethanol.

10. Saccharomyces cerevisiae (Fungi) What is the history of the microbe? It was discovered by accident in ancient times by a farmer around 10,000 and 15,000 years ago (Mesopotamia).

11. Saccharomyces cerevisiae (Fungi) What are the current events surrounding the microbe? Saccharomyces Cervisiae has been used in genetic studies. This is because it is a very small and unicellular yeast Also because a great amount of this yeast can be grown in culture in a minimum amount of space just like the same way a bacteria can grow. Also this yeast is an eukaryotic organism, and this make the yeast easier to be applicable to human genetic.

12. Saccharomyces cerevisiae (Fungi) What are other types of yeast from the Saccharomyces genus? Important yeast from the Saccharomyces’s family is the yeast Saccharomyces Boulardii. Some of its characteristics are that it has been classified as probiotic and it is not pathogenic yeast.

13. Acetobacter aceti (Bacteria) How was the microbe discovered? Its original discovery is unclear, however it has been used commercially since 1850 for the production of vinegar.

14. Acetobacter aceti (Bacteria) What does the microbe look like? It is a gram-negative aerobic bacteria with flagella rod shaped cells as singles pairs or chains and it does not form any spores.

15. Acetobacter aceti (Bacteria) Where does the microbe live? This bacteria lives anywhere the fermentation of sugar is taking place. For example, industrial settings where fermentation of sugar is taking place like a brewery where beer is made. It lives on our skin and in the air it is ubiquitous in our environment. It is a safe “friendly” bacteria.

16. Acetobacter aceti (Bacteria) What does the microbe do? Aceti produces acidic acid from ethanol in the environment. For example, wine is passed through beach wood shavings containing Acertobacter Aceti which converts the wine into acidic acid or vinegar. The type of vinegar one desires depends on the type of wine that is used. Also, when a drop of vinegar is added to water to cook vegetables will cause the colors to become vibrant.

17. Acetobacter aceti (Bacteria) How does the microbe help or hurt humans and what are its uses? The bacteria does not directly help or hurt a humans health, but the vinegar is useful for several jobs such as; making pickles, help clean coffee pots and helps to tenderize meat- making the meat easier to digest. In the past the Acetobacter caused pink disease however under new taxonomic system is now called A. liquefactious.

18. Acetobacter aceti (Bacteria) What is the treatment of the microbe? This microbe is untreated when used, being used in its natural form.

19. Acetobacter aceti (Bacteria) What is the history of this microbe? Acetobacter has been used since 1850 for vinegar production. In the past the Acetobacter assistated in cellulose production, however under new taxonomic system is now called A. pasteurianus.

20. Acetobacter aceti (Bacteria) What are the current events surrounding the microbe? Dr. Kappock P.HD: At Washington University, St. Louis- believes this bacteria is the key to solving the problem of protein mis-foldings Mis-folded proteins cause diseases like Alzheimer’s, Lou Gehrig’s, and Cataracts.

21. Lactobacillus bifidus (bacteria) How was the microbe discovered? History: Originally, Tisser discovered bifidobacteria in infant feces and called them “Bacillus bifidus” (Tisser 1899; Tisser 1900). In 1924 Orla- Jensen was the first to notice the difference between the Bifidobacteria and the Lactobacillus bifidus but due to the extreme similarities Bifidobacteria were included in the genus Lactobacillus in the seventh edition of Bergey’s Manual of Bacteriology (Breed et al., 1957).

22. Lactobacillus bifidus (bacteria) What does it look like? The bacteria’s cells are long and slender about 0.3-0.8 mm. The bacteria has flagellas present, and is gram positive. Also, the bacteria is 2.5mm in diameter, and is smooth, convex, glistening, and produces no pigment.

23. Lactobacillus bifidus (bacteria)

24. Where does the microbe live. Lactobacillus Bifidus is present in a mother’s breast milk, and when she feeds her baby the bacteria is then transferred to the child. The bacteria then help the child break down foods and interferes with the growth of pathogenic bacteria in the gastrointestinal tracts of babies, reducing the incidence of diarrhea. It also lives in the intestinal flora, protecting humans from harmful bacteria. On food: the microbe is present in many cheeses for the purpose of it getting into ones digestive tract, and then performing its main actions.

25. What does the microbe do? In food the bacteria aids in the production of yogurt, beer, and cheese. Along with the help of Streptococcus thermophilus, Lactobacillus Bifidus works to ferment the yogurt. This process can be accomplished in ones household with the proper knowledge and equipment. The bacteria are added after first being concentrated by the dried milk proteins. After being concentrated the sample of “mother” yogurt is added. This will take place at a temperature of 166 Fahrenheit or 60 degrees Celsius. Before the Lactobacillus bifidus begins to perform their function, the streptococci start to ferment the lactose. Next, the lactobacilli take over the fermenting process. The lactobacilli will produce more acid and give yogurt the unique texture that it withholds.

26. Lactobacillus bifidus (bacteria) How does the microbe help or hurt humans? One of the main features of the Lactobacillus bifidus is its ability to aid in the synthesis of the B vitamins by helping to create a healthy intestinal flora. Since the Lactobacillus bifidus is very dominant in the intestinal flora and a “friendly- bacteria” it establishes a healthy habitat for complex B vitamins and vitamin K to be produced. Not only will an unhealthy intestinal flora be difficult for vitamins B and K to be produced, but also an abundance of health problems will arise. One thing that will occur is an unusually high amount of ammonia as protein-containing foods are digested. Not only does this irritate the intestinal membranes, but also the bloodstream absorbs this ammonia and the liver must detoxify it. If the liver does not detoxify the ammonia this will cause nausea, a drop in appetite, vomiting, and other harmful reactions. Also, by aiding with proper food digestion, Lactobacillus bifidus also helps in preventing digestive disorders like constipation, gas, and food allergies caused by the chemical histamine. Lactobacillus also prevent mouth sores. Also, the microbe lives in the vaginal tract of females, and prevents yeast infections- the bacteria sometimes added to douches.

27. Lactobacillus bifidus What is the use of this microbe? This microbe is used to maintain a healthy environment in the intestinal flora. After going through a series of anti-biotic it is sometime recommended by doctors to eat foods with Lactobacillus bifidus in order to regain the “friendly” bacteria that was killed by the anti- biotic.

28. Lactobacillus bifidus (bacteria) What are the treatments of the microbe? The microbe is untreated and used in foods in its natural form as it is found in the breast milk of women.

29. Lactobacillus bifidus (bacteria) How was the microbe discovered? Tisser discovered bifidobacteria in infant feces and called them “Bacillus bifidus” (Tisser 1899; Tisser 1900).

30. Lactobacillus bifidus (bacteria) What is the history of the microbe? After being discovered by Tisser in 1899, ), in 1924 Orla- Jensen was the first to notice the difference between the Bifidobacteria and the Lactobacillus bifidus but due to the extreme similarities Bifidobacteria were included in the genus Lactobacillus in the seventh edition of Bergey’s Manual of Bacteriology (Breed et al., 1957). In the following addition the change was made and bifidobacteria were classified in the genus

31. Lactobacillus bifidus (bacteria) Current events: Recently this bacteria has been used in pill form, as the bacteria is gathered by scientists they sell it as an aid, and the “friendly” bacteria will help to maintain the healthy environment inside the intestinal tract and the vaginal tract.