Industrial significance of Bacteria

A number of free living bacteria give significant biochemical products essential for human consumption. In fact they are master chemist causing remarkable transformation.In the industrial field they play important role resulting in several essential products are the industrial products produced by bacteria.

1. Production of alcohol and organic acid:-

Fermentation is the anaerobic decomposition of sugars, starches and other carbohydrates by enzyme action of micro-organisms.

The power of micro- organisms  to bring about fermentation is of great industrial importance ,especially, in the production of alcohol and several organic acids.

Alcohol is produced  due to fermentation of sugar by yeast or sachromyces cerceisiae bacterium.

C6H12O6→2C2H5OH +2CO2

2.Production of Acetic acid:-

Acetobactor acetii bacterium on fermentation of alcohol produces acetic acid (vinegar)

2C2H5OH +2O2→ 2CH3COOH +2H2

3. Production of Lactic acid:-

    Lactic acid is obtained by the fermentation of sugars from Lactic bacilli

bacterium.

Sugar→Lactic acid

4.Production of Butaric acid:-

Clostridium butyrium bacterium produces Butaric acid after the fermentation.

5. Production of Amino acids:-

A number of  Amino acids, which are essential for human consumption are obtained by the activity of several bacteria. Valine,Lysine, Threonine, Tryptophan,Alanine, Phenyl Alanine, Tyrosine, Proline and other amino acids are produced by Pseudomonas fluorescens, Bacillus megatherium, B.Coagulans, and Micrococcus bacteria.

6.Production of Acetone and Butanol:-

 Bacillus macerance and Clostridium butalicum are the bacteria which produce Acetone and Butanol respectively.

7.Milk products:-

several products of milk like curd ,butter, cheese are obtained from the process of fermentation by several bacteria.

(a) curdling of milk:-Milk is fermented and converted into curd by streptococcus lectis bacterium.

(b) Cheese is obtained by the fermentation of milk by lactobacillus  bacterium .

(c) Butter is also obtained by the activity of bacteria by fermentation.

8. Curling of tobacco leaves :- Bacillus megatherium and B.Sarbtilis are the bacteria which play role in the fermentation of tobacco leaves. The tobacco leaves after fermentation curled, improves colour, texture and Aroma of  finished product.

9. Baking products:-

The preparation of  breads entirely depends on  fermentation by bacteria. The braid dough when fermented,CO2 bubbles are trapped in breads making holes and thus  imparting lightness to bread.

10.Retting of jute:- 

The Pseudomonas, clostridium bacteria are present in water. The bundles of steam of jute flex ,sunhemp and dipped in water for many days. These bacteria act upon them, dissolve calcium pectate, making the fibres free. Thus the fibres of jute ,flex and Sunhamp are  obtained which have great industrial importance.

11. Production of vitamins:-

several vitamins are obtained due to the activity of bacteria as a prime product. Vitamin B12 is obtained by streptomyces bacteria as byproduct of antibiotic synthesis.

12. Production of medicines:-

A large number of antibiotic medicines like chloromycetin, streptomycin, penicillin, subtilin, tetramycin etc. are obtained by the activities of several bacteria .Besides that many vaccines are prepared with the help of bacteria .These vaccines are used as the anti- dose against the dreadful disease .The vaccine for T.B., smallpox ,diphtheria,  influenza ,polio , Tetanus, pneumonia are in common practice for prevention of these diseases.