Tag: bacteria

Typhoid is a bacterial infection that is caused by the bacteria Salmonella typhi. Symptoms include high fever, diarrhea, vomiting, headache, abdominal pain. It is spread by food or water contaminated with the feces of an infected person. 

Citrus canker is a plant disease caused by the bacterium Xanthomonas citri.

Denitrification is the biological conversion of nitrate to nitrogen gas, nitric oxide or nitrous oxide.  These compounds are gaseous compounds and are not readily available for microbial growth; therefore they are typically released to the atmosphere. Denitrifiers belong to several genera including Pseudomonas,Bacillus, Spirillum, Hyphomicrobium, Propionobacterium, Cornebacterium, Thiobacillus, and Alcaligenes. Biological denitrification is an anaerobic respiration reaction in which nitrate is reduced. Denitrifying bacteria are aerobic autotrophs or heterotrophs that can switch to anaerobic growth when nitrate is used as an electron acceptor.
 So, the answer is option C.

Enzyme nitrogenase, that catalyses nitrogen fixation is oxygen labile. Leguminous plant proteins called leghaemoglobin act as oxygen scavenger facilitating Rhizobium in fixing nitrogen.
So answer is- 'Oxygen removal'.

• Clostridium butylicum - lactic acid is a wrong match of a microbe and its industrial product because Clostridium butylicum forms butyric acid.
• So, the correct answer is 'butyric acid'.

Azotobacter is a well-known genus of free-living, aerobic, nitrogen-fixing bacteria found in soil.

There are basically two methods of pasteurization in use today- batch and continuous flow. In the batch process (batch pasteurizer), a large quantity of milk is held in a heated vat at 149$^{0}$F/65$^{0}$C for 30 minutes, followed by quick cooling to about 39$^{0}$F / 4$^{0}$C. In the continuous flow process (continuous flow pasteurizer) also known as HTST, for high temperature, short time, milk is held at 161$^{0}$F / 72$^{0}$C for at least 16 seconds. Before being chilled back to 39$^{0}$F / 4$^{0}$C. 

Microorganisms are used in brewing, wine-making, baking, pickling and other food-making processes. They are also used to control the fermentation process in the production of cultured dairy products such as yogurt and cheese. The cultures also provide flavour and aroma, and inhibit undesirable organisms. Microbes are used in the biological treatment of sewage and industrial waste effluents. Microbes are used in fermentation to produce ethanol.

After tobacco has been harvested, it is necessary to cure it before consumption. Tobacco curing is also known as colour curing, because when tobacco leaves are cured, the intention is to change their colour and reduce their chlorophyll content. Bacillus megaterium is an endophyte and is a potential agent for the biocontrol of plant diseases. 

Retting is a process employing the action of microorganisms and moisture on plants to dissolve or rot away much of the cellular tissues and pectins surrounding bast fibre bundles and so facilitating separation of the fibre from the stem. Butyric acid bacteria helps in the retting of jute fibre.