How Microorganisms Impact Health, Environment, and Daily Life
A living being is considered when it has the ability to reproduce, respond to environmental stimuli, and constitutes a living organism. All living organisms need sustenance to survive, hence they require nutrient supplements. To obtain food mobility plays a major role in an organism.
The majority of the organisms are visible to us. In these, few are extremely small and can only be visible to us through a microscope. These are known as microorganisms and are single-celled or unicellular. These are present in every habitat and are ubiquitous. These play a major role in maintaining the ecological balance. These dwell inside the body and around every organism. These are helpful in the maintenance of the health of organisms and even clean the outside environment. These participate in food production also.
On the other hand, microorganisms are responsible for various dreadful diseases. For example, we witness the growth of fungus on bread when left unused for a couple of days. The reason being moist in the bread, making it one of the most favourable conditions for the breeding of microbes.
Classification of Microorganisms
Microorganisms are categorized into four major groups:
Bacteria: These are microscopic, single-celled organisms that grow in diverse environments. These organisms can live in soil, the ocean, and also in the human gut. These act in a positive way by participating in curdling milk into yoghurt and helping in digestion.
Fungi: These are a group of microorganisms that are eukaryotic in nature and these consist of microorganisms such as yeasts, moulds and mushrooms. These are grouped into a kingdom and are different from other eukaryotic life kingdoms of plants and animals.
Algae: These are simple, non-flowering, and typically aquatic plants of a huge group that have seaweeds and many single-celled forms included in them. Algae has chlorophyll in it but lacks true stems, roots, leaves, and vascular tissue. Algology or Phycology is the study of algae and it has a range of photosynthetic organisms and many are not closely related. They are a polyphyletic group.
Protozoa: Protozoa (also protozoan, plural protozoans) is an informal term for single-celled eukaryotes, either free-living or parasitic, which feed on organic matter such as other microorganisms or organic tissues and debris.
Apart from the above microorganisms, viruses are microscopic but differ in their reproduction aspects as these reproduce only in cells of their hosts. The host organisms are animals, bacteria, or plants.
Useful Microorganisms
These are mainly used in the baking industry for the preparation of cakes, bread, pastry, etc.
Mainly used in the production of milk products. Example: In the formation of curd from the milk, lactobacillus bacteria is used
These are used in the production of alcohol.
This is used in the preparation of organic acids such as citric acid, lactic acid, fumaric acid, gluconic acids.
Steroids are prepared by using microorganisms.
Vitamins are also produced with the microorganisms such as Vitamin B complex or Riboflavin by Ashbya gossypii, Eremothecium ashbyii and Clostridium bytyricum. A known Vitamin C or Ascorbic acid is produced by species Acetobacter.
Enzymes such as lipase, lactase, amylase, pectinase, penicillinase are synthesized by microorganisms.
The soil fertility is increased by the microorganisms and by fixing nitrogen.
Used in pest control.
Harmful Microorganisms
Microorganisms grow on food and spoil it.
Some pathogens are transmitted directly from an infected person.
Through air, water and food, the pathogens can enter our bodies easily
Pathogens cause diseases in living beings
Diseases Caused By Microorganisms
Some Diseases Caused By Microbes are:
Diseases Caused By Microorganisms in Animals
Diseases Caused By Microorganisms in Plants
Affect on Food By Microorganisms
Microorganisms affect the food which results in food spoilage where the quality of food is damaged and makes it unsuitable for human consumption. The main microorganisms which are responsible for food spoilage are Bacteria, moulds, and yeast. These produce certain enzymes which decompose the important constituents of food. Moulds are responsible for the spoilage of food with reduced water activity. For eg.: Dry cereals, Cereal products.
Bacteria can be a reason for the spoilage of food with increased water activity. For eg., milk products.
Interesting Facts About Microbes
1.82kgs of your body’s weight constitutes the collective weight of microbes in your body
Microbes can be fatal.
There are more than a billion microbes in a person’s mouth
Your belly button alone has more than 1400 bacteria
Dry hands have fewer bacteria than damp hands
The smallest known bacteria is the Mycoplasma
50% of the oxygen we breathe come from microbes
Microbes in our gut cause a change in mood
FAQs on Types of Microorganisms: Key Groups, Roles & Examples
1. What are the major groups of microorganisms, with examples for each?
Microorganisms are primarily classified into five major groups based on their cellular structure and characteristics. These groups are:
- Bacteria: Single-celled prokaryotic organisms. Examples include Lactobacillus (used to make curd) and E. coli.
- Fungi: Eukaryotic organisms that can be unicellular or multicellular. Examples include Yeast (unicellular) and Bread Mould (multicellular).
- Protozoa: Single-celled eukaryotic organisms. Examples include Amoeba and Paramecium.
- Algae: Plant-like eukaryotic organisms that can be unicellular or multicellular and perform photosynthesis. Examples include Chlamydomonas and Spirogyra.
- Viruses: Non-cellular infectious agents that can only replicate inside a living host cell. Examples include the Influenza virus and the Human Immunodeficiency Virus (HIV).
2. What fundamentally defines an organism as a 'microorganism'?
An organism is defined as a microorganism or microbe if it is too small to be seen with the naked eye. Their observation requires the use of a microscope. This category includes a diverse range of living things, from single-celled organisms like bacteria to non-cellular entities like viruses, all unified by their microscopic size.
3. Where can you find different types of microorganisms in everyday life?
Microorganisms are ubiquitous and can be found in almost every environment on Earth. In everyday life, you can find them in various places, such as:
- In Food: Bacteria like Lactobacillus in yogurt and fungi like yeast in bread and alcoholic beverages.
- In the Environment: In soil, water, and air, where they play crucial roles in nutrient cycling.
- On and In Our Bodies: The human body is home to a vast community of microbes, like gut bacteria that aid digestion.
- In Extreme Conditions: From hot springs and volcanic vents to frozen ice caps, certain microbes called extremophiles can thrive.
4. How can microorganisms be considered both beneficial (friends) and harmful (foes)?
The dual role of microorganisms is a key concept in biology. They act as friends by performing essential functions like aiding digestion, producing antibiotics, fixing atmospheric nitrogen for plants, and fermenting foods (e.g., cheese, curd). However, they can also be foes. Pathogenic microorganisms, or pathogens, are disease-causing agents responsible for illnesses like cholera, typhoid, and the common cold. Others can cause food spoilage, making them harmful to humans.
5. What is the fundamental difference between bacteria and viruses?
The most fundamental difference lies in their biological nature. Bacteria are living, single-celled organisms with their own cellular machinery to grow and reproduce independently. In contrast, viruses are not considered fully living. They are non-cellular particles consisting of genetic material (DNA or RNA) inside a protein coat and are completely dependent on a host cell's machinery to replicate. This is why antibiotics are effective against bacteria but not against viruses.
6. Why are microorganisms like fungi and bacteria often called 'nature's recyclers'?
Fungi and bacteria are called 'nature's recyclers' because of their vital role as decomposers in ecosystems. They break down complex organic matter from dead plants and animals into simpler inorganic substances. This decomposition process releases essential nutrients, such as carbon and nitrogen, back into the soil, water, and air. These nutrients are then available for producers, like plants, to use, thus completing the nutrient cycle and sustaining life.
