Microorganisms Essay

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AGRICULTURE AND BIOTECHNOLOGIES OF MICROORGANISMS
PREVELANCE
Contrary to popular belief, most microorganisms are nonpathogenic. Microorganisms can however, contribute to a variety of essential uses to biological systems. Biotechnologies, which is one of the most prominent of these systems, uses microorganisms in vast amount of ways, from genetically modifying organisms or the production of pharmaceuticals. A prominent mechanism of the use of microorganisms in biotechnologies is in the case of DNA molecular cloning; more specifically in the method of Polymerase Chain Reaction. Theromophillic bacterium, Thermus aquaticus, is used to aid in the process of amplifying DNA by isolating its DNA polymerase; better known as Taq polymerase. Another prominent use of microorganisms is in agriculture. Microorganisms can also be used in vast amounts in agriculture; including but not limited to food preservation (eg. heat, cold, radiation, and chemicals), food additives (eg monosodium, glutamate, citric acid, yeast). One of the most ironic of the use of microorganisms in agriculture is that of food preservations. Microorganisms are commonly only thought of contributing to degradation of food (eg. molding bread). However, microorganisms are quite essential to the preservation of food by lactic acid fermentation. Some microbes even go as far to contribute to food production.
Amongst the earliest of times microorganisms have been used in biological systems through the appliance of biotechnologies and agriculture. The earliest of civilizations have applied the use of microorganisms which can be observed in methods of fermentation. Dating as far back 6000 BC methods had begun to develop for the fermentation of milks, meats and vegetables, which c...

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...entation) are used in the production of cheese by the lactic fermentation of milk. Mesophillic strains such as L. lactis or thermophillic strains such as S.thermophilus, Lb. Helveticus, and Lb delbrueckii or bulgaricus contribute to the production of flavor and protection phage spoilage. Meat and vegetables are also lactic fermented with their respective strains.
BIOTECHNOLOGICAL ADVANCEMENTS
Further research advancements in fermentations can lead to probiotics in fermented milks,vitamins, anti oxidants, while also reducing the toxicity of foods. The Polymerase Chain Reaction has also come a long way, from the consistent use of enzymes extracted from E coli to the now use of Taq polymerase. Current biotechnologies are being improved daily; where scientist hope to improve not only the process of DNA amplification or foods, but essentially, the quality of life.

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