426093380 Yeast Fermentation Investigatory Project Class 12 PDF

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Summary

Fermentation as an essential process and use in daily life....

Description

FERMENTATION

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INDEX ACKNOWLEDGMENT .............................................................................................................................. 3

INTRODUCTION ...................................................................................................................................... 4

FUNGI ...................................................................................................................................................... 9

IMPORTANCE OF FUNGI FOR HUMAN USE ......................................................................................... 11

EDIBLE AND POISONOUS FUNGI .......................................................................................................... 12

TYPES OF FUNGI ................................................................................................................................... 12

HISTORY OF YEAST ............................................................................................................................... 17

YEAST .................................................................................................................................................... 18

BIOREMEDIATION ................................................................................................................................ 19

PATHOGENIC YEAST ............................................................................................................................ 20

TYPES OF YEAST .................................................................................................................................... 21

FERMENTATION.................................................................................................................................... 23

ADVANTAGES OF FERMENTING........................................................................................................... 24

EXPERIMENT ......................................................................................................................................... 25

CONCLUSION ........................................................................................................................................ 29

BIBLIOGRAPHY...................................................................................................................................... 30 2|P age

ACKNOWLEDGMENT

I would like to express my sincere thanks to the Principal, Mrs. Geetha Jayachandran, and the Vice Principal, Mrs. Meenakshi Vaidyanathan, for giving me this opportunity to carry out the experiments. I would like to render my unwavering gratitude to my physics teacher, Mrs. Revathi, for constantly encouraging me to carry out these experiments and giving me all the inputs required. I would like to express my heartfelt gratitude to my parents for always supporting me and to my friends for supporting me throughout the experiment. I would also like to thank all the Lab Assistants for helping me in every step of the process.

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INTRODUCTION MICROORGANISM: A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. Microscopic organisms are found all around us and even inside our bodies. Microorganisms are the main sources of enzymes, the efficient and specific biocatalysts, which are applied in different industrial sectors, such as food, animal feed, personal care, detergents, textile and paper, biofuels, and others. The classification is broad and includes both microorganisms that are capable of replication outside of any host and those that require a host to survive. They range in size from less than 100 nm to almost a millimeter. The further classification of microorganisms can be rooted in a number of different frameworks but with the advent of DNA sequencing, a common framework has evolved to allow for relationships to be built across all of these different microorganisms.

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TYPES OF MICROORGANISMS :  Bacteria  Fungi  Protozoa  Algae  Viruses  Viroids  Prions  Archaea

BACTERIA: Bacteria are unicellular organisms. The cells are described as prokaryotic because they lack a nucleus. They exist in four major shapes: bacillus, coccus, spirilla, and vibrio. Most bacteria have a peptidoglycan cell wall; they divide by binary fission, and they may possess flagella for motility. The difference in their cell wall structure is a major feature used in classifying these organisms. According to the way their cell wall structure stains, bacteria can be classified as either Gram-positive or Gram-negative when using the Gram staining. Bacteria can be further divided based on their response to gaseous oxygen into the following groups: aerobic, anaerobic, and facultative anaerobes. Bacteria multiply by a process called binary fission. 5|P age

FUNGI: Fungi are eukaryotic cells. Most fungi are multicellular and their cell wall is composed of chitin. They obtain nutrients by absorbing organic material from their environment, through symbiotic relationships with plants, or harmful relationships with a host. They form characteristic filamentous tubes called hyphae that help absorb the material. The collection of hyphae is called mycelium. Fungi reproduce by releasing spores.

PROTOZOA: They are unicellular aerobic eukaryotes. They have a nucleus, complex organelles, and obtain nourishment by absorption or ingestion through specialized structures up to the largest group of organisms in the world in terms of numbers, biomass, and diversity. Their cell walls are made up of cellulose. Protozoa have been traditionally divided based on their mode of locomotion. They also have different means of nutrition, which groups them as autotrophs or heterotrophs.

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ALGAE: Algae also called cyanobacteria or blue-green algae, are unicellular or multicellular eukaryotes that obtain nourishment by photosynthesis. They live in water, damp soil, and rocks and produce oxygen and carbohydrates used by other organisms. It is believed that cyanobacteria are the origins of green land plants.

VIRUSES: Viruses are noncellular entities that consist of a nucleic acid core (DNA or RNA) surrounded by a protein coat. Although viruses are classified as microorganisms, they are not considered living organisms. Viruses cannot reproduce outside a host cell and cannot metabolize on their own. Viruses often infest prokaryotic and eukaryotic cells causing diseases.

VIROIDS: They are the smallest infectious pathogens. They are composed solely of a short strand of circular, single-stranded RNA that has no protein coating. All known viroids are inhabitants of higher plants, in which most cause diseases, ranging in economic importance. 7|P age

PRIONS: Prions are misfolded proteins with the ability to transmit their misfolded shape onto normal variants of the same protein. They characterize several fatal and transmissible neurodegenerative diseases in humans and many other animals. It is not known what causes the normal protein to misfold; the abnormal three-dimensional structure is suspected of conferring infectious properties, collapsing nearby protein molecules into the same shape.

ARCHAEA: Archaea or Archaebacteria differ from true bacteria in their cell wall structure and lack peptidoglycans. They are prokaryotic cells with avidity to extreme environmental conditions. Based on their habitat, all Archaeans can be divided into the following groups: methanogens, halophiles, thermophiles, and psychrophiles. Archaeans use different energy sources like hydrogen gas, carbon dioxide, and sulphur. Some of them use sunlight to make energy, but not the same way plants do. They absorb sunlight using their membrane pigment, bacteriorhodopsin. This reacts with light, leading to the formation of the energy molecule adenosine triphosphate.

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FUNGI Fungi is the plural word for "fungus". A fungus is a eukaryotic organism. The study of fungi is called mycology. All fungi are heterotrophs. This means that they get their energy by eating organic substances. Although fungi have much more in common with animals than plants, mycology is often seen as a branch of botany. 144,000 known species of organisms of the kingdom Fungi, which includes the yeasts, rusts, smuts, mildews, molds, and mushrooms. There are also many fungi like organisms, including slime molds and oomycetes that do not belong to kingdom Fungi but are often called fungi. Many of these fungi like organisms are included in the kingdom Chromista. Many fungi are free-living in soil or water; others form parasitic or symbiotic relationships with plants or animals. Most fungi are large enough to be seen with the eye. However, some are microscopic organisms and the study of microscopic fungi is encompassed by the field of microbiology. Some microscopic fungi, like, yeast, are used in the food and drink industry to produce bread, beer, and wine. Other fungi are important in the pharmaceutical and biotechnology industries and are used in the production of antibiotics and various enzymes. 9|P age

Some fungi are being used as probiotics. Saccharomyces boulardii, a species of yeast has been described as a biotherapeutic agent and the yeast has been used in clinical trials for the prevention and the treatment of intestinal infections and inflammatory bowel disease. Some species of fungi are pathogenic to animals and plants. Medically important pathogenic fungi include Candida albicans, Aspergillus fumigatus, and Cryptococcus neoformans.

Fungi are extremely important to the ecosystem because they are one of the major decomposers of organic material. Decomposing organic material is how fungi acquire energy. But fungi have other roles in addition to being decomposers. They are used to help prepare food and beverages, and they have many other uses. 10 | P a g e

IMPORTANCE OF FUNGI FOR HUMAN USE •

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Yeasts are crucial for the fermentation process that makes beer, wine, and bread. Fermentation occurs in the absence of oxygen and allows the first step of cellular respiration, glycolysis, to continue. Some fungi are used in the production of soy sauce and tempeh, a source of protein used in Southeast Asia. Fungi can produce antibiotics, such as penicillin. Antibiotics are important medicines that kill bacteria, and penicillin was the first identified cure against many deadly bacterial species. Antibiotics only treat bacterial diseases; they can not be used to treat viral or fungal diseases. Mushrooms are fungi that are eaten by people all over the globe. Saccharomyces cerevisiae, a single-celled fungus called brewer's or baker's yeast, is used in the baking of bread and in making wine and beer through fermentation.

EDIBLE AND POISONOUS FUNGI •

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Some of the best-known types of fungi are mushrooms, which can be edible or poisonous. Many species are grown commercially, but others are harvested from the wild. Agaricus bisporus, known as white or button mushrooms, is the most commonly eaten species of mushroom. For certain types of cheeses, producers add fungal spores to milk curds to promote the growth of mold, which makes the cheese blue. Molds used in cheese production are safe for humans to eat. These fungi are cultures of the mold Penicillium.

TYPES OF FUNGI 12 | P a g e

There are five phyla of fungi: • • • • •

Chytridiomycota Zygomycota Glomeromycota Ascomycota Basidiomycota

Chytridiomycota Chytrids, the organisms found in Chytridiomycota, are usually aquatic and microscopic. They are asexual and produce mobile spore that uses flagella. The chytrid Batrachochytrium dendrobatidis can cause a fungal infection in frogs by burrowing under their skin, and it has devastated populations of harlequin frogs, killing off twothirds of them in Central and South America.

Zygomycota Zygomycetes are terrestrial and feed off of plant detritus or decaying animal material. They cause problems by growing on human food sources. For example Rhizopus stolonifer, a bread mold. The hyphae of zygomycetes are not separated by septa, making their mycelia one large cell with many nuclei. They reproduce asexually, through spores.

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Glomeromycota The makeup half of all fungi found in soil, and form mycorrhizae with plants; in fact, 80-90 percent of all land plants develop mycorrhizae with glomeromycetes. The fungi obtain sugars from the plant, and in return, dissolve minerals in the soil to provide the plant with nutrients. These fungi reproduce asexually.

Ascomycota Ascomycetes are often pathogens of plants and animals, including humans, in which they are responsible for and sometimes even death. However, some ascomycetes normally are found inside humans, such as Candida albicans, a yeast which lives in the respiratory, gastrointestinal, and female reproductive tracts. Ascomycetes have reproductive sacs known as asci, which produce sexual spores, but they also reproduce asexually.

Basidiomycota These produce sexual spores called basidiospores in cells called basidia. Basidia are usually club-shaped and are also known as club fungi. Most basidiomycetes reproduce sexually. For ex: Mushrooms.

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DISEASES CAUSED BY FUNGI

Some common diseases are :  Fungal nail infections  Ringworm  Vaginal candidiasis  Candida infections of the mouth, throat, and esophagus

Some fungal diseases that are area restricted:  Blastomycosis  Coccidioidomycosis (Valley Fever)  Cryptococcus gattii infection  Histoplasmosis  Paracoccidioidomycosis

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Diseases that affect people with weakened immune systems:  Aspergillosis  Candidiasis  Candida auris infection  Cryptococcus neoformans infection  Invasive candidiasis  Mucormycosis  Pneumocystis pneumonia (PCP)  Talaromycosis

Other diseases and health problems caused:  Fungal eye infections  Mycetoma  Sporotrichosis

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HISTORY OF YEAST Yeasts can be considered man’s oldest industrial microorganism. Hieroglyphics suggest that that ancient Egyptians were using yeast and the process of fermentation to produce alcoholic beverages and to leaven bread over 5,000 years ago. The biochemical process of fermentation that is responsible for these actions was not understood and undoubtedly looked upon by early man as a mysterious and even magical phenomenon. It was not until the invention of the microscope followed by the pioneering scientific work of Louis Pasteur in the late 1860s that yeast was identified as a living organism and the agent responsible for alcoholic fermentation and dough leavening.

Shortly following these discoveries, it became possible to isolate yeast in pure culture form. With this new-found knowledge that yeast was a living organism and the ability to isolate yeast strains in pure culture form, the stage was set for commercial production of baker’s yeast that began around the turn of the 20th century. Since that time, bakers, scientists, and yeast manufacturers have been working to find and produce pure strains of yeast that meet the exacting and specialized needs of the baking industry. 17 | P a g e

YEAST Yeasts are eukaryotic single-celled microorganisms classified as members of the fungus kingdom. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. Individual yeast cells multiply rapidly by the process of budding, in which a new cell begins as a small bulge along the cell wall of a parent cell. In the presence of an abundant food source, huge populations of yeast cells gather. The cells often appear as long chains with newly formed cells still attached to their parent cells, due to the short budding time of two hours. Domain: Eukaryota Kingdom: Fungi Scientific Name:Saccharomyces cerevisiae

Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy and do not require sunlight to grow. Yeast species either require oxygen for aerobic cellular respiration or are anaerobic, but also have aerobic methods of energy production. Yeasts grow best in a neutral or slightly acidic pH environment.When yeast decomposes organic matter, several useful chemical reactions take place. Yeast consumes carbohydrates as its food source.

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BIOREMEDIATION Bioremediation is considered as an alternative processing method to reduce the environmental pollutants into less toxic forms. It is defined as the process by which organic or inorganic wastes are biologically degraded or transformed usually to innocuous materials. It is also defined as a process where organic wastes are biologically degraded under controlled conditions to an innocuous state or to levels below concentration limits established by regulatory authorities. Some yeasts can find potential application in the field of bioremediation. One such yeast, Yarrowia lipolytica, is known to degrade palm oil mill effluent, TNT, and other hydrocarbons. It can also tolerate high concentrations of salt and heavy metals and is being investigated for its potential as a heavy metal biosorbent. Saccharomyces cerevisiae has potential to bioremediate toxic pollutants like arsenic from industrial effluent. Bronze statues are known to be degraded by certain species of yeast. Different yeasts from Brazilian gold mines bioaccumulate free and complexed silver ions.

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PATHOGENIC YEAST Some species of yeast are opportunistic pathogens that can cause infection in people with compromised immune systems. Cryptococcus neoformans and Cryptococcus gattii are significant pathogens of immunocompromised people. They are the species primarily responsible for cryptococcosis, a fungal disease that occurs in about one million HIV/AIDS patients, causing over 600,000 deaths annually. The cells of this yeast are surrounded by a rigid polysaccharide capsule, which helps to prevent them from being recognized and engulfed by white blood cells in the human body. Yeasts of the genus Candida, another group of opportunistic pathogens, cause oral and vaginal infections in humans, known as candidiasis. Candida is commonly found as a commensal yeast in the mucous membranes of humans and other warm-blooded animals. However, sometimes these same strains can become pathogenic. The yeast cells sprout a hyphal outgrowth, which locally penetrates the mucosal membrane, causing irritation and shedding of the tissues.

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TYPES OF YEAST Through the selection of strains and development of propagation techniques, more specific applications of yeast are now being found in many different industries. The four types of yeast commonly used for industries are:

 Baker’s Yeast  Nutritional Yeast  Brewer’s Yeast  Distiller’s and Wine Yeast

BAKERS YEAST Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise, expand, become lighter and softer, by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae and is the same species as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body.

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NUTRITIONAL YEAST Nutritional Yeast is a primary grown pure culture strain of Saccharomyces cerevisiae. It is a powdered yeast without leavening power, marketed for its protein and vitamin content.it source of protein, rich in many of the e...