Lesson 7 ·Class 9 · Economic Importance of Bacteria and Fungi · Match Lab
Bacteria in Industry
Microbes on the payroll.
Match each bacterium or process to what it produces.
Matched 0/6
Free play — tap an item on the left, then its partner on the right; each link tells you why. Switch to when you're ready to test yourself.
Most of these are controlled decay — the same process that spoils food, aimed at something useful.
What this lesson covers
Challenges to clear
- Match every one.
- Connect retting to the product it makes possible.
The task
Match each bacterium or process to what it produces.
What this lesson covers
- Lactobacillus — Curd, by turning lactose into lactic acid (The acid clots the milk protein — that is what setting curd is.)
- Acetobacter — Vinegar, by oxidising alcohol into acetic acid (Which is why vinegar is made from wine or fermented juice.)
- Retting bacteria — Jute and flax fibres, by rotting away the soft tissue around them (Stems are soaked in water so the fibres can be separated.)
- Bacteria used in tanning — Leather, by loosening hair and flesh from hides (They clean the hide before it is tanned.)
- Curing bacteria — Tea, coffee and tobacco, by fermenting the harvested leaves (Fermentation develops the flavour and aroma.)
- Streptomyces — Antibiotics such as streptomycin (A soil bacterium grown deliberately in industrial vats.)
Hint
Most of these are controlled decay — the same process that spoils food, aimed at something useful.