1. MICROBES IN HUMAN WELFARE
Sathyabama Parthipan
PGT BIOLOGY
KV CRPF AVADI CHENNAI

2. MICROBES IN HUMAN WELFARE
A geyser is a vent in Earth's surface that periodically ejects a column of hot water and steam.
The United States has two "Old Faithful" geysers, both of which produce predictable eruptions. This one is near Calistoga, California. © iStockphoto / Stephan Hoerold.

3. Under the layers of snow

4. Acidic environment

6. Yogurt is a popularly consumed milk product prepared by culturing live microorganisms in milk. These microbes known as yogurt cultures belong to Acidophilus bacteria, and are characterized by their ability to thrive in acidic environment. When milk is treated with yogurt cultures, the lactose gets converted to lactic acid. This acid then reacts with the milk proteins, resulting in a tart tasting thick product, called yogurt. There are several yogurt varieties, of which Greek yogurt is one of them.

7. Milk
lactic acid bacteria
Curd

8. Dosa dough

9. Yeast
Saccharomyces cerevisia

10. Toddy
The partly fermented sap of the coconut palm (Cocos nucifera), called toddy in Malaya

11. Fermented soya bean
fermented fish

12. Fermented bamboo shoots

13. A shop owner prepares a serving of "ba wan," a hugely popular local delicacy. Made of sticky rice dough stuffed with meat and fermented bamboo shoots and served with a sweet or hot sauce, ba wan are a not-to-be-missed treat

14. Propionibacterium sharmanii
swiss cheese
co2
Propionibacterium sharmanii

15. Pencillium roquefortii
Roquefort cheese.
Flavor + co2
Pencillium roquefortii

16. Brewers Yeast Microbes in industrial product Microbes Fermenter
Beverages
Antibiotics
Brewers Yeast
Wine
Beer
Whisky
Brandy
Rum

17. Fermentation
Ethanol
Malted cereals
Fruit juices

18. Staphylococcus aureus
Penicillium notatum

20. AFRICAN AMERICANS IN WORLD WAR II
Photo: U.S. Army Military History Institute

21. ANTIBIOTICS

22. Chemicals from microbes
Citric acid -- Aspergillus niger (fungi)
Acetic acid-- Acetobacter aceti(bacterium)
Butyric acid – Clostridium butylicum
Lactic acid ---- Lactobacillus

23. Aspergillus niger

24. Acetobacter aceti(bacterium)

25. Clostridium butylicum

26. Lactobacillus

27. Saccharomyces cerevisiae
Ethanol
preparation

28. Microbes-enzymes Lipases-oily stain remover
Pectinases & proteases – clearing the fruit juices.
Streptokinase (streptococcus-modified by genetic engineering) – clot buster – for removing the clots from the blood vessels of patients ( myocardial infarction leading to heart attack)

29. Myocardial infarction Commonly known as a heart attack
Myocardial infarction  (MI) gross necrosis of the myocardium, due to interruption of the blood supply to the area.
Myocardial infarction shown in cross-section of heart (ventricles only).
Myocardial infarction Commonly known as a heart attack
in which some of the heart's blood supply is severely cut off or restricted, causing the heart muscle to suffer and die from lack of oxygen.

30. What are the symptoms of a heart attack?
Pain, fullness, and/or squeezing sensation of the chest
Jaw pain, toothache, headache
Shortness of breath
Nausea, vomiting, and/or general epigastric (upper middle abdomen) discomfort
Sweating
Heartburn and/or indigestion
Arm pain (more commonly the left arm, but may be either arm)
Upper back pain
General malaise (vague feeling of illness)
No symptoms (Approximately one quarter of all heart attacks are silent, without chest pain or new symptoms. Silent heart attacks are especially common among patients with diabetes mellitus.)

31. Microbes as bioactive molecule
Trichoderma polysporum
(FUNGUS)
Cyclosporin A
IMMUNOSUPPRESSIVE AGENT
ORGAN TRANSPLANT

32. STATINS
BLOOD CHOLESTEROL LOWERING AGENT
Monascus purpureus
RED RICE YEAST

34. The Ministry of environment and forest
YAMUNA ACTION PLAN
GANGA ACTION PLAN

35. Biogas Plant

36. METHANO BACTERIA

37. Biogas Plant

38. Microbes- biocontrol agent
LADY BIRD
DRAGONFLY
APHIDS
MOSQUITOE

39. BUTTERFLY CATERPILLAR

40. Brassica nigra (L.) Koch black mustard
FRUITS

41. Trichoderma harzianum, a well-known mycoparasite

42. THANK YOU