Economic Importance of Bacteria

Discipline Courses-I
Semester-I
Paper: Phycology and Microbiology
Unit-IV
Lesson: Economic importance of- Bacteria
Lesson Developer: Pamela Singh
College/Department: Dept. of Biotechnology, Deen Bandhu Chhotu Ram
University of Science and Technology

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 Economic Importance of Bacteria

Table of contents

Chapter: Economic importance of Bacteria

 Introduction-Application of micro organisms in industry,

medicine and environment
 Role of Bacteria in industry
 Major industrial products of Bacteria
 Amino Acids
 Organic Acids
 Alcohol
 Enzymes
 Vitamins
 Bacteria in food industry
 Fermented Milk
 Cheese
 Fermented Food
 Probiotics
 Alcoholic Beverages
 Bread
 Single cell Proteins
 Bacteriocins

 Role of Bacteria in medicine

 Antibiotics
 Vaccines
 Steroids Biotransformation
 Role of genetically engineered bacteria in
medicine
 Hormones
 Interferons
 DNA Probes

 Bacteria in environment management and

agriculture

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 Biodegradation and Biofuel Generation

 Bioremediation
 Biomining
 Biofertilizers
 Biopesticides

 Bacteria as causal organism of plant disease

 Summary
 Exercise/ Practice
 Glossary
 References/ Bibliography/ Further Reading

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Introduction

Microorganisms have a significant impact on human life by their beneficial and harmful
activities. Since time immemorial, the pathogenic microbes have been a cause of concern
for the society. Deadly infectious diseases like AIDS, Leprosy, Meningitis, etc. causes large
scale morbidity and mortality. Besides, microorganisms also cause a number of plant
diseases leading to massive economic setbacks. However, the useful activities of microbes
far outnumber their harmful ones. Besides, with the latest advances in biological sciences
and technology, it is now possible to manipulate microbes for the benefit of mankind.

Bacteria have been used for decades for generation of specific products with industrial and
medical applications. Products like organic acids, solvents, enzymes, amino acids, etc.
have immense economic value. They can be used as food supplements, additives and in
pharmaceuticals. Besides, medical compounds like hormones, antibiotics, transformed
steroids etc. will go a long way in alleviating human suffering. Bacteria and Viruses also
have a significant role in environment management. They are important components of
biogeochemical cycles with a major role in biodegradation.

In the forthcoming discussion, the economic importance of bacteria and viruses, one of the
major groups of microbes is reviewed. The applications of microbes in environment,
industry and medicine are listed to present a broader outline of their activities.

Role Of Bacteria In Industry (Fermentation And Medicine)

The microorganism of industrial significance is first identified in the environment.

Thereafter, the productivity of the specific compound is enhanced either by mutation or
biotechnological approaches. The modified test microorganism is then grown under
controlled conditions (i.e., temperature, PH, aeration, etc.) and specific nutrient media,
usually in a fermenter. The product is harvested after downstream processing. The
microbial products are basically of two types: Primary metabolites and secondary
metabolites. Primary metabolites are the compounds synthesized by microbes during their
active growth phase i.e., log phase. Products like ethanol, organic acids, amino acids fall
under this category. The secondary metabolites produced during nutrient limitation in
stationary phase include antibiotics and mycotoxins. Most of the chemicals and medical

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compounds are produced using industrial waste products like whey, molasses; corn steep
liquor and potato starch containing fermentable sugars and protein compounds.

Figure: Fermenter unit

Source:
http://penicillin.wikispaces.com/file/view/Fermenters.jpg/111453935/Fermenters.jpghttp:/
/www.woisd.net/moodle/file.php/6/assets/images/ks4/fermenter.gif

Major Industrial Products From Bacteria

Bacteria synthesize a number of compounds, which have immense commercial

applications. These include fermentation products like organic acids, alcohol, amino acids,
etc as well as medical products like antibiotics, therapeutic enzymes and hormones, etc.

Some of the important products generated by bacteria naturally or after genetic

manipulation are discussed below:

Amino Acids

Amino acids are commonly used as additives in the food industry for enhancing the
nutritional quality of food products. They can also be used as flavouring agents in specific
foods.

Bacteria like Enterobacter aerogenes, E.coli and Corynebacterium glutamicum are used to
produce lysine and glutamic acid. Regulatory mutants of this bacterium which show over
production of certain intermediates are used for these fermentations. Lysine is an essential
amino acid usually absent from most crop proteins. It is used in number of food material

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and especially in bread. Glutamic acid on the other hand is used as a flavour enhancing
agent in form of monosodium glutamate.

Figure: Corynebacterium –A microscopic view

Source:http://microbewiki.kenyon.edu/images/thumb/b/bc/Corynebacterium_glutamicum.
jpg/400px-Corynebacterium_glutamicum.jpg

Figure: An overview of monosodium glutamate production

Source:http://glutamicacid.wikispaces.com/file/view/glutamate_production.gif/111376191
/glutamate_production.gif

Organic Acids

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Organic acids are also used in a variety of foods and pharmaceutical products, for
example, lactic acid produced by the bacteria Lactobacillus bulgaricus and L. delbrucckii is
used in food products and textile industry. Lactic acid derivatives like calcium lactate and
iron lactate are used for treatment of calcium deficiency and anemia.

Another important organic acid – acetic acid is produced by oxidation of alcohol using the
bacteria Acetobacter and Gluconobacter. Initially yeast is required for conversion of sugar
into alcohol, which is the primary substrate. Acetic acid is used as vinegar which is an
additive in number of food products.

Alcohol

Alcohol is the most widely used industrial chemical. It is used as major constituent
component in the synthesis of pharmaceuticals, detergents, explosives etc. It is a
commonly used solvent, extractant and disinfecting agent used in laboratories. Besides,
alcohol is also used as a biofuel.

Alcohol is generally produced by fermentation using yeast Saccharomyces cerevisiae.

However, few bacteria like Zymomonas mobilis, can catalyze glucose metabolism to form
pyruvate which can then be converted into Ethanol. The bacterium Sarcina ventriculi is
also known for its ability to produce ethanol in a manner similar to yeast. However, its use
in alcoholic fermentation is still in infancy because of low yields. Besides certain members
of Enterobactereaceae and Clostridia, also form small amounts of ethanol as a byproduct.

Enzymes

Few bacteria synthesize enzymes, which can be concentrated, purified and used for
industrial applications like processing and refining. Further, newer techniques like
immobilized enzyme technology have greatly increased the economic output of enzyme
production units. Besides, the immobilized enzymes are reusable and the product can be
easily recovered.

Various bacterial genera like Bacillus, Pseudomonas, Clostridium, Proteus and Serratia
produce proteases – enzymes involved in the hydrolysis of protein molecules. Bacterial
proteases are used in leather processing, tenderization of meat, digestion of fish liver to
release fish oil etc. They are also used for clarification of alcoholic beverages.

Bacteria also synthesize cellulases, important in degradation of cellulosic component of

plant material. Both aerobic and anaerobic bacteria are cellulolytic in nature for example

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Cellulomonas, Thermomonospora (Aerobes) and Bacterioides, Clostridium (Anaerobic).

This enzyme is used in bio degradation of lignocellulosic waste material and its conversion
into useful products like fermentable sugars. In Industry, cellulases are used for
clarification of fruit juices and beer.

Some bacteria like Pseudomonas sp. also produce lipases, responsible for the breakdown
of triglycerides into fatty acids and glycerol. Bacterial lipases can be used in laundry, in
food industry for flavour development of dairy products and cheese.

Vitamins

Vitamins are essential for healthy growth and development of living organisms and are
primarily derived from food material. Vitamin deficiencies cause number of disorders like
stunted growth, neurological malfunctioning, anemia, etc. Some bacteria synthesise
vitamins naturally or after addition of certain basic components into the medium.

Vitamin B12 (cyanocobalamine) is produced by quite a few bacteria like Bacillus

megaterium, Streptomyces olivaceus, Propionibacterium shermanii, Pseudomonas
denitrificans etc.

Another vitamin, i.e, Vitamin B2 (Riboflavin) is also produced by bacterial genera like
Clostridium acetobutylicum, Mycobacterium smegmatis, etc. Vitamin B12 is important for
reproduction in humans and animals. Its deficiency can cause dermatitis, eye damage,
etc. Vitamins are being used as additives in animal feed and their use in human food is
currently in advanced stages of research.

Bacteria in food industry

Since ages, bacteria have been used for generation of different fermented food and dairy
products. These fermented products increase the shelf life of food besides imparting a
variety of desirable flavours to it. However, it is very important to use the appropriate
bacterial culture for such fermentations. The important fermented food products are
discussed below:

Fermented milk

Yoghurt is the most commonly used form of fermented milk. Yoghurt formation involves a
thermophilic fermentation (45°C). Cultures of lactic acid bacteria viz. Streptococcus
thermophilus and Lactobacillus bulgaricus are used for acid and flavor production.

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Butter milk production involves a mesophilic fermentation (20-30°C) by Lactobacillus spp

and Lactococcus lactis . L.lactis subsp diacetilactis is responsible for formation of diacetyl,
the compound imparting buttery flavour to the product.

Kefir and koumiss are fermented milk products and their production involves mixed
fermentation by bacteria and yeast.

Milk (15-20% reduced water content) or Pasterized yoghurt milk (1-2% milk,fat)

Pasterurize at 95oC

Homogenize at 60 oC

Cool to 43 oC

Mixing starter culture

Package in containers

Incubate containers at 43 oC ( pH 4.5)

Cool and store at 5 oC for upto 3-4 weeks

Figure: Steps in processing for fermented milk products

Source: Author

Cheese

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Figure: A variety of cheese are available in market

Source: http://upload.wikimedia.org/wikipedia/commons/c/c6/Many_types_of_cheeses.jpg

A variety of cheeses are commercially available and formation of all of them involves lactic
acid fermentation of milk. Milk is subjected to fermentation by using Lactococcus lactis or
Lactococcus cremoris. The milk proteins on coagulation form curd. Enzymes like rennin can
also be used for coagulation. The curd is then heated and pressed, separated from the
watery part or whey and then salted. The product formed can be packaged as such or
ripened for flavour production using other bacteria and even fungi. The common bacterial
strains which are used for ripening include Leuconostoc cremoris, Lactobacillus casei,
Lactobacillus bulgaricus etc.

Table: Major type of cheese and microorganism used in their production.

Source: Author

Country of Origin Earlier Stages of Production Later Stages of Production

Soft, unripened

Cottage Lactococcus Lactis Leuconostoc cremoris

Cream L. cremoris, L. diacetylactis, S.

thermophiles, L. bulgaricus
Mozzarella (Italy)

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Soft, ripened

Brie (France) Lactococcus Lactis, L.cremoris Penicillium camemberti.

Camembert (France) L. lactis, L.cremoris P.candidum.

Brevibacterium linens

Peniclillium camemberti.

Brevibacterium linens.

Semisoft

Blue, Roquefort (France) Lactococcus lactis, L. cremoris Penicillium roqueforti

Brick, Muenster (U.S) L. lactis, L. cremoris Brevibacterium linens

Limburger (Belgium) L. lactis L. cremoris Brevibacterium lines

Hard, ripened

Cheddar, Colby (Britain) Lactococcus lactis, L. Cremoris Lactobacillus casei.

L. plantarum

Swiss (Switzerland) L. lactis, L. helveticus, S. Propionibacterium Shermanii.

thermophilus
P. freudenreichii

Very hard, ripened Lactococcus lactis, L. cremoris, Lactobacillus bulgaricus

S. thermophilus
Parmesan (Italy)

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Figure: Steps involved in the production of different types of cheese

Source: http://curdnerds.com/files/cheese-varieties.png

Fermented food

In countries like Japan and China, a number of fermented meat and fish products are
consumed. Sausages, hams, salami etc are fermented using Pediococcus cerevisiae and
Lactobacillus plantarum. Fresh fish fermented using Lactobacilus spp forms Izushi, a
fermented meal common in Japan. Fish sauces, commonly generated by halophilic Bacillus
species are also popular.

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Sauerkraut, a fermented product of cabbage is consumed worldwide. The fermenting

bacteria include Leuconostoc mesenteroides, Lactobacillus plantarum and Lactobacillus
brevis. Kimchii, a food made by cabbage and other vegetables is made by Lactic acid
bacteria and is common in Korea.

Figure: Processing of sauerkraut

Source:http://www.earthactionmentor.org/custom/gardeninggals/sauerkraut-cut.gif

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Pickles are produced from a variety of vegetables by using liberal doses of salt, other
spices and flavouring agents. The salt helps in extraction of water soluble components
from vegetables directly as well as indirectly by preventing growth of undesirable
microbes. Bacteria like Pediococcus cerevisiae, Leuconostoc mesenteroids, Enterococcus
faecalis and Lactobacillus plantarum are important in fermentation reactions leading to
generation of specific flavours in pickles.

Probiotics

Probiotics are substances, usually live microorganisms which are orally administered to
promote good health. Probiotics are bacterial preparations which are used as health
supplements. Constituent bacteria of Probiotics like Lactobacillus, Streptococcus and
Bifidobacterium provide nutritional benefits and immunomodulatory activities like antigen
processing, presentation and degradation. Other advantages of probiotics are that they are
anti-inflammatory and anti cancerous. The probiotics have been found to have a profound
effect on digestion, and can control diarrhea to a limited extend. Probiotic bacteria
compete with pathogens for space, nutrients while producing certain antimicrobial
compounds. The probiotics are being successfully used in animal feeds. A probiotic
preparation for cattle containing Lactobacillus acidophilus has been found to decrease E.
coli content of beef. Another probiotic Bacillus strain has been formulated as chicken feed
additive. This has found to produce healthier chickens with limited pathogens like Coliform
bacteria and Campylobacter.

Figure: Yakult, a probiotic drink for human consumption is currently available in the
market and is showing encouraging results.

Source: http://upload.wikimedia.org/wikipedia/commons/1/1a/Yakult_65ml_Vietnam.JPG

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Alcoholic Beverages

Alcoholic beverages are produced by fermentation of carbohydrate substrate (present

either in grains or fruits) by yeast (Saccharomyces cerevisiae). However after fermentation
the aging of wine (done to impart flavour) is carried out by bacteria. This involves a
secondary fermentation called malolactic acid fermentation. This is done to convert malic
acid (highly acidic and sour in taste) into lactic acid and carbon dioxide. Lactic acid is
moderately acidic and imparts good flavour to the wine. The bacteria involved are
Leuconostoc oenos, L. plantarum etc. Bacteria are also used for production of wine/
vinegar which uses bacteria like Acetobacter and Gluconobactor which oxidize ethanol to
acetic acid.

Figure: Wine making

Source: http://www.askwinespirits.com/wp-content/uploads/2011/09/wine-making-3651-
300x300.gif

For production of Scotch whisky, the bacterium Lactobacillus delbrueckii is used after initial
fermentation, i.e., after alcohol production. The production of lactic acid imparts flavor,
lowers the pH of the product and prevents development of undesirable microbes as well.

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Figure: Beer production

Source: http://www.britannica.com/bps/media-view/70929/1/0/0

Bread

Breads are produced by using yeast fermentation of carbohydrate substrate. However

certain special breads such as sour doughs are produced by mixed fermentation with
saccharomyces exiguus and the bacterium Lactobacillus species. Such breads have specific
flavour and aroma.

Single cell protein

Microorganisms are rich in protein and can grow rapidly on cheap industrial wastes.
Proteins extracted from dried cells of microbes can be used as a source of nutrient in both

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human and animal feed. Such protein preparations are referred to as single cell protein
(SCP). SCP has high protein content (43-85%), low fat content and is a good source of
vitamins. Moreover, microbes have faster growth rate and can serve as perennial sources
of protein feed.

Bacteria are commonly used as sources of single cell proteins because they can readily
utilize a number of substrates as energy source, simultaneously generating other useful
byproducts. Bacteria like Methylophilus, Methylococcus, Pseudomonas, Brevibacterium
ketoglutamicum etc are used to produce bacterial SCP using hydrocarbons like methane,
ethane etc as a substrate . Cellulose degrading bacteria like Cellulomonas are also used to
generate SCP using cellulosic wastes.

Bacteriocins

A number of methods like refrigeration, Pasteurization, canning, chemical treatment,

radiations, etc. are commonly used for food preservation. However, each of these
methods has some or the other disadvantage. Thus, the scientists are always exploring
other methods of food preservation. Recently, the use of Bacteriocins to prevent food
spoilage has been proposed. Bacteriocins are antibacterial proteins produced by bacteria,
which inhibit closely related bacterial groups. They either act by binding to cell membrane
and affecting its function or inhibition of protein, DNA or RNA synthesis.

Additional Information
Bacteriocin as food preservatives: over the last 2 years, a number of
bacteriocins produced by bacteria have been characterized
biochemically and genetically. Currently, Nisin is the only purified
bacterium approved for food use in the US and has been successfully
used for several decades as food preservatives in various countries.
Lactic acid bacteria produce class 1 and class 2 bacteriocin that have
playing role as food preservatives. Nisin like substances were found to
be commonplace among cheese culture (Hurst 1967) and now it is
understood that Lactic acid Bacillus can produce other bacteriocins.

Streptococcus lactis produces Nisin, a bacteriocin active against gram-positive bacteria,

mainly, Enterococcus faecalis and Clostridium botulinum. Nisin is a small sized protein,

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hydrophobic in nature and nontoxic to humans. Bacteriocins are produced by other

bacteria also and are quite effective in preservation of variety of foods.

Table: Classification of Bacteriocins of Lactic Acid Bacteria

Source: Author

Producer Strain Bacteriocin Example

Lac. Lactis ATCC11454 Nisin A

Lac lactis CNRZ481 Lacticin 481

Lab sake L45 Lactocin S

Ped.acidilactici H Pediocin AcH

Leu. gelidum UAL 187 Leucocin A

Lab plantarum LCP 010 Plantaricin S

Car.piscicola LV17A Carnobacteriocin A

Ent.faecium L51 Enterocin L50

Ent.faecium P13 Enterocin P31

Lab.helveticus J Helveticin J

Role of bacteria in medicine

Antibiotics

Antibiotics are compounds produced by microorganisms which either kill the target
pathogen or inhibit its growth. The first antibiotic was discovered by Alexander Fleming in
1929. He accidentally discovered that Pencillium notatum inhibited the growth of gram
positive bacterium staphylococcus. Antibiotics are secondary metabolites, mostly produced
by streptomyces, a bacterial genus belonging to actinomycetes.

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One of the most common antibiotics produced by bacteria is streptomycin. Streptomycin

is a broad spectrum antibiotic active against different types of pathogens esp. Gram-
negative bacteria and Mycobacterium. It is produced by Streptomyces griseus.

This bacterium also produces antibiotics like kanamycin, neomycin and tobramycin. These
drugs inhibit protein synthesis in pathogen by binding to the small subunit of ribosome.
This group of antibiotics are bactericidal and on prolonged usage cause a number of side
effects like allergy, deafness and other neurotoxicities.

Figure: Tetracycline

Source:Author

Figure: Streptomycin

Source: Author

Erythromycin, an antibiotic synthesized by Streptomyces erythraeus is bacteriostatic and

acts by interfering with protein synthesis. This antibiotic is also broad spectrum and used
in treatment of diphtheria, mycoplasmal infections, whooping cough etc.

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Tetracycline, another antibiotic produced by Streptomyces inhibits protein synthesis of

pathogens. It is active against bacteria, mycoplasma, rickettsia and Chlamydia.

In addition to antibacterial antibiotics, bacteria also produce antifungal drugs like Nystatin
and amphotericin B. Nystatin, an antibiotic produced by Streptomyces is used in
treatment of superficial mycoses caused by fungi. Nystatin is active against infections of
skin, vagina or alimentary tract caused by Candida. Nystatin binds to membrane e sterols
thereby affecting its permeability. Amphotericin B, in contrast is used to control systemic
mycoses, which is resistant to treatment. This drug is also produced by Streptomyces spp.
and alters membrane permeability by binding to sterols. However, it’s judicious use is
advised because it is very toxic and has serious side effects.

Vaccines

A vaccine is a preparation of either the altered whole microorganism or its specific

components, that is used to induce immunity in host. Bacteria can be thus used for
preparation of vaccines which evoke hormonal and cell mediated responses to ward off
pathogens during active infection. Vaccines are of different types with their corresponding
advantages and disadvantages.

Attenuated bacterial vaccines include vaccine against tuberculosis (Mycobacterium

tuberculosis) and typhoid (Salmonella spp) bacteria. Inactivated whole agent bacterial
vaccines have been formulated for Vibrio cholera, Pneumococcus, Bordetella and
Salmonella. Bacterial vaccines prepared from bacterium Clostridium tetani and
Corynebacterium diptheriae are the toxoid vaccines that is they contain the inactivated
toxins of these bacteria. For diphtheria, conjugated vaccines have also been developed
containing both the proteins as well as the polysaccharide component of bacterium. A
number of recombinant bacterial vaccines are now being produced.

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Figure: Recombinant vaccines production

Source:http://upload.wikimedia.org/wikipedia/commons/d/da/Making_of_a_DNA_vaccine.j
pg

Steroid Biotransformation

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Steroids are used as drugs in the treatment of number of diseases like asthma, rheumatoid
arthritis, reproductive and other hormonal disorders. Animal steroids are produced in limited
quantity and cannot possibly be extracted from human sources. The usual process of steroid
hormone production is by chemical synthesis. However, this process is complicated, low yielding
and requires high economic inputs. Another feasible option for production of steroid hormones
is bio-conversion of plant sterols into animal steroids. Plant sterols like stigma sterol,
Sapogenins are abundant in nature and can be converted into animal steroids using
microorganisms. Few bacterial can alter the plant sterols, for example, Corynebacterium
simplex is used for production of prednisolone.

Hydroxylation of C-1 & C-2

Hydrocortisone Prednisolone

This bacterium can introduce a hydroxyl group at first and second position at carbon-11 of the
steroid molecule, hydrocortisone which is otherwise difficult by chemical synthesis. This step is
very important and required for biological activity of steroid molecule.

In such biotransformations, steroid precursors are also added besides the steroid to be
transformed, microbe and the nutrient medium. Nowadays, research is underway on the usage
of purified enzymes for biotransformations rather than the microorganism.

Role of genetically engineered bacteria in medicine

The naturally occurring strains of bacteria produce a variety of compounds with industrial,
environmental and medical significance. However, with the advent of genetic engineering
technology, the bacterial genes can be manipulated to produce a much larger number of useful
molecules. Genes coding for the synthesis of useful products can be transferred through a vector
into a bacterial cell using the procedures of recombinant DNA technology.

Hormones

Therapeutic hormones like insulin and growth hormone have been synthesized in the genetically
engineered bacterium E. coli. Insulin is a glucose catabolizing hormone secreted by islets of
Langerhans cells in Pancreas. It is very commonly used for treatment of diabetes. The gene
coding for insulin production can be isolated from pancreatic cells or can be chemically
synthesized. This gene is then inserted into a vector and cloned in E. coli cells. Human insulin
was the first genetically engineered product which was approved for use. Similarly, few human

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growth hormones viz somatotropin, somatostatin and beta-endorphin have also been
synthesized using genetically manipulated E. coli cells.

Interferon

Interferons are antiviral proteins produced by virally infected cells. Besides eliminating viruses,
interferons have also been found to be anticancerous. Thus interferons form a major group of
therapeutic proteins. There are three types of interferons with varied functions viz. interferon
alpha, interferon beta and interferon gamma.

Genes for INF-alpha and INF-gamma have been successfully expressed in genetically engineered
E. coli cells. However, research to increase their yields is still underway.

DNA probes

DNA probes, used for the diagnosis of disease like tuberculosis, leprosy, malaria etc can be
synthesized by genetically engineered bacteria eg. E. coli. The specific DNA sequences of
pathogenic microbes are identified, isolated and inserted into a vector. The host E. coli cells are
transformed by this vector, followed by cloning. As a result of cloning, a number of copies of
foreign DNA fragments are synthesized. For use in disease diagnosis these specific DNA
fragments can be radiolabeled and incubated with DNA extracted from patients sample. The
hybridization if any can be detected by Autoradiography.

Currently such probes are available for detection of quite a few disease like tuberculosis,
leprosy etc.

Bacteria in environment management and agriculture

Industrialization and population explosion have brought with them the menace of pollution. The
increased accumulations of industrial, municipal and agricultural waste not only occupy space,
but are breeding grounds of pathogens. However microorganisms can be effectively used to
degrade this bio-waste, simultaneously generating a number of useful products. The significance
of bacteria in environment management and agriculture will be discussed under various
headings in the following write-up:

Biodegradation and biofuel generation

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The conversion of organic waste into usable forms of energy, fertilizers and other products by
microorganisms is known as Biodegradation. The major components of waste are the
lignocellulosic agricultural residues. Bacteria which produce cellulases, hemicellulase and
ligninase are efficient in bioconversion of such wastes. Cellulolytic bacteria include Bacillus,
Cellulomonas, Clostridium etc. while ligninolytic bacteria are Pseudomonas, Micrococcus,
Arthrobacter, etc. These bacteria either acting singly or in combination with other
microorganisms are primarily responsible for biodegradation of lignocellulolytic wastes. Bacteria
involved in breakdown of recalcitrant pollutants include Desulfitobacterium, Dehalococcoides etc.

Biofuels are alternative sources of energy generated by using either plants or micro organisms
using readily available cheap substrates like plant residues, municipal wastes etc. Different types
of Biofuels are currently either in use or in research stages. Ethanol is generated by
fermentation of sugar /cellulose /starch in agricultural crops residues. The waste is first
hydrolysed by ligninolytic and cellulolytic bacteria. This leads to production of sugars which are
converted to pyruvate using the bacterium Zymomonas mobilis followed by decarboxylation to
form alcohol.

Additional Information

Biofuels: A group of scientists from university of Exeter have developed a

new technique which makes use of bacteria to produce diesel fuel. Ex-
E. coli bacteria naturally turn sugars into fat or oil that is almost identical
to conventional diesel. In addition to E. coli, many bacteria as well as
number of algae and other organism produce various types of oil.

Biogas is another biofuel commonly generated and used in India for cooking and lighting
purposes. It is a mixture of gases primarily composed of methane and carbon dioxide. Bacteria
are responsible for generation of Biogas. Methanogens, obligate anaerobic bacteria convert
organic matter into methane. Hydrogen, a potential biofuel is produced by Halobacterium, a
halophilic bacteria, which requires high concentration of salt for growth.

Bioremediation

Bioremediation is the process of modification of environment to enhance the degradation or

transformation of environmental pollutants by microorganisms. Microorganisms have a natural
potential to degrade organic matter, however, this capability could be enhanced by provision of

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additional readily utilizable growth substrates like sugar, other nutrients (N2/P sources) and
oxygen. Thus bioremediation is normally achieved by stimulating indigenous microorganisms.
However, microbial cultures grown in laboratories could also be inoculated at these polluted
sites. Bacterial population used in bioremediation include bacteria with degradative capabilities
like cellulolytic, ligninolytic bacteria as discussed before.

Figure: Bioremediation of contaminated soils

Source: http://www.gses-uae.com/images/gallery_clip_image001.gif

Marine oil spills generate a lot of hydrocarbon pollutants which cannot be easily dispersed and
degraded. Addition of oleophillic (hydro-carbon soluble) preparations, nutrients and hydrocarbon
degrading bacteria like Pseudomonas sp., Corynebacteria, Microbacteria, Bacillus etc. enhance
the bioremediation of oil spills.

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Figure: Oil spills are disastrous for the flora and fauna

Source: http://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Oiled_Bird_-
_Black_Sea_Oil_Spill_111207.jpg/220px-Oiled_Bird_-_Black_Sea_Oil_Spill_111207.jpg,
http://www.eoearth.org/files/152101_152200/152141/calc_img03.jpg

Figure: An illustration depicting the role of microbes in controlling oil spills

Source: http://www.eoearth.org/files/152101_152200/152139/biorem_img01.png

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 Economic Importance of Bacteria

Figure: Magnified image of an oil droplet showing the microbes.

Source: http://www.eoearth.org/files/152101_152200/152140/biorem_img03.jpg

Agrobacterium tumefaciens, a bacteria is used to transfer microbial genes into plants to enhance
their capability for biodegradation. Microbial genes like merA and merB, coding for enzymes
involved in the degradation of mercury, have been transferred to the plant Arabidopis thaliana.
In addition, genes coding for tetranitrate reductase, an enzyme which can transform nitrate
esters and nitroaromatic compounds present in explosives into less toxic molecules have been
transferred from bacteria into tobacco plants. Bacteria can also degrade pesticides like
nitrophenols, organophoshates etc. Pseudomonas diminuta, Flavobacterium are the most potent
bacteria involved in pesticide degradation.

Bioremediation can be used for treatment of wide variety of wastes like agricultural sewage and
wastes from food industries. Bioremediation can be conducted by using genetically engineered
microbes capable of novel degradative abilities. Dr A.M. Chakrabarty designed a super bug, a
genetically altered strain of the bacterium Pseudomonas putida which could efficiently degrade a
number of environmental pollutants like toluene, xylene, octane, naphthalene etc. This superbug
was created by introducing plasmid carrying genes coding for pollutant degrading enzymes from
different bacterial strains into Pseudomonas putida.

Biomining

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Microorganism can be used for the recovery of metals from their ores especially the low grade
ores. The microbes involved in biomining produce acid, which solublizes the metal from their ore
bearing rocks. The bacteria identified for such bioleaching processes are Thiobacillus thiooxidans
and Thiobacillus ferrooxidans. These bacteria are used to economically extract copper from its
low grade ores which is not fit for smelting. Beside there are reduced problems of pollution. Thus
use of bacteria for metallurgy is very promising, especially in India which has vast reservoirs of
minerals.

Biofertilizers

Biofertilizers are preparations containing live beneficial microorganisms and certain plant
nutrients (amino acids, growth hormones, trace elements, carbohydrates etc) which promote
plant growth. These formulations help the plant to assimilate environmental nutrients by
increasing their availability. Biofertilizers can be usually applied either by seed or soil treatment.
They are ecofriendly, cost effective and renewable in contrast to the chemical fertilizers
commonly used for soil enrichment.

Nitrogen is a vital nutrient required for growth of living organisms. The atmospheric nitrogen is
fixed by microbes and converted into usable form. Nitrogen fixing bacteria such as Rhizobium,
Azotobacter, Azospirillum, Bacillus, Enterobacter, Klebsiella etc. are used for production of
nitrogeneous fertilizers. These fertilizers have found to be quite effective in increasing yields of
crop plants when applied in appropriate concentration on seed or in soil.

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 Economic Importance of Bacteria

Figure: Blue green algae are used as bio fertilizers

Source: http://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Blue-
green_algae_cultured_in_specific_media.jpg/220px-Blue-green_algae_cultured_in_specific_media.jpg,
http://1.bp.blogspot.com/_WoXgOmz71vk/TIEyDa6oZPI/AAAAAAAAABU/HCcVKVERCqI/s320/Shootup.3.jpg

Phosphorus, another essential nutrient is also required for growth of plants and microbes.
However, most of the phosphorus is present in insoluble forms and is not readily available. As a
consequence, phosphate fertilizers like superphosphates are applied to the crop plants.
However, due to agronomic constraints and pollution problems, alternative sources of
phosphorus are preferred. The use of phosphate solubilizing bacteria for producing soluble
phosphorus is a safe and economic alternative Pseudomonas, Bacillus, Micrococcus,
Flavobacterium are commonly used phosphate solubilizing bacteria. These bacteria can utilize
rock phosphate, aluminum and ferrous phosphate compounds to produce usable forms of
phosphorus.

Biopesticides

Plant diseases cause huge economic losses and chemicals have been used for decades to control
plant pathogens. However, the synthetic pesticides are toxic and hazardous. The chemical
insecticides are gradually becoming ineffective and many species of pathogens have developed
resistance to them. More over their widespread use cause pollution. Thus, biological control
measures using microorganisims are a feasible alternative. Biopesticides are easy to produce
and store, especially the ones from sporulating bacteria. However biopesticides from gram
negative bacteria have limited shelf life. In addition, some of these formulations might not be
very effective on sturdy pathogens.

Quite a few sporulating species of bacterial genera Bacillus are used as bioinsectides viz
B.thuringenesis, B.popilliae, B.lentimorbus, B.sphaericus etc. Among these B.thuringiensis is the
most widely used bacterial biopesticides. The mode of action of B.thuringensis toxin is significant
and peculiar Toxins of B.thuringensis are crystalline proteins formed after the bacterium
differentiates to form an endospore. The larvae of insects ingest the spore, which reaches its
gut. On reaching the gut, the toxins become active and disrupt the permeability of intestinal cell
of insect. The intestinal cells swell and burst, as a result of which feeding stops and insect dies
within 2-3 days. This toxins produced by the bacterium is known as Bt toxin. Bt toxin is
commercially produced by fermentation and has been successfully used against 140 insect
species of Lepidoptera, Diptera and Coleoptera.

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 Economic Importance of Bacteria

The Bt toxin genes have been cloned into fast growing bacteria like Pseudomonas and E.coli and
also into plants like cotton, tobacco, tomato etc for effective results.

Bacteria as causal organisms of plant disease

Bacteria are not only important pathogens of humans and animals diseases, they also cause
significant economic losses by infecting plants. The plant pathogenic bacteria are transmitted by
wide variety of mechanisms like soil movements, wind, water, infected seeds and infected
agricultural tools. The plant bacteria affect plants causing a number of symptoms like wilts, rots,
galls dwarfing, cankers, leaf spots and discolorization of plants parts etc. There are a number of
bacteria infecting plants, however, the bacterial genera acting as significant plant pathogens
include the following :

Pseudomonas: Various species of Pseudomonas cause plant disease like wilts, dwarfing, leaf
spots, discoloration etc. P. syringae is an important plant pathogen causing widespread
infections of plants.

Figure: Phaseolus vulgaris (common bean) infected by Pseudomonas syringae

Source: http://www.invasive.org/images/384x256/5363920.jpg

P.syringae produces cankers and gummosis in various trees even during winter. Another variety
of P.syringae causes blight of oats producing yellowish patches, due to production of a toxic
compound. A genetically engineered strain of P.syringae is now being used to prevent ice–
crystal damage.

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 Economic Importance of Bacteria

Xanthomonas: X. campestries is a common pathogen causing necrosis and canker of citrus

fruits. Another variety causes spotting and discoloration in peaches. These species form
pectolytic enzymes that hydrolyze pectin between individual plant cells. This causes cells to get
separated leading to bacterial soft rot disease.

Erwinia: Number of species of Erwinia cause plant disease. The common symptoms they induce
are rots, wilts, galls and necrosis. Slime producing Erwinia species like E. stewarti block the
passage of water causing wilts in sweet corn.

Corynebacterium: Corynebacterium spp cause pathogenesis in varied plant species eg. rots of
potato, grasses and tomato. C. insidiosum an important plant pathogenic species of
Corynebacterium, causes vascular infection in alfalfa. C. michiganense causes canker (lesion
formed after necrosis) formation in tomatoes.

Streptomyces: This bacterial genera usually affects potato and sweet potato causing scabs.
Streptomyces scabies is a Streptomycete bacterium species mainly found in soil. This plant
pathogens form lesions on tuber and root crops. This bacterial genera usually affects potato and
sweet potato causing scabs. Streptomyces scabies mainly cause disease on tuber and tap root
crops. It cause scab on potato (Solanum tuberosum), beet (Beta vulgaris), carrot (Daucus
carota), parsnip (Pastinaca sativa) and radish (Raphanus sativus).

Agrobacterium: These bacteria are very important plant pathogens and commonly inhabit the
soil, roots or stems of plants producing galls. Galls are tumors of plant containing
undifferentiated cells .When these galls start growing, they tend to cut off the supply of water
and nutrients to plants causing plant death. Agrobacterium tumefaciens is the most important
species of Agrobacterium producing marked galls in plant. This bacterium has a plasmid known
as Ti plasmid which is mainly responsible for tumor induction and propagation in plant.

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 Economic Importance of Bacteria

Figure : Structure of some opines

Source: Author

Ti plasmid of the bacterium is transferred to the plant cell during course of infection and it gets
integrated into the plant .The infected plant gets transformed and starts producing opines which
in turn act as a carbon and nitrogen source for bacteria. The bacteria flourish after utilization of
opines producing severe infections.

Figure: Agrobacterium tumefaciens induces plant tumours.

Source: http://www.bioimages.org.uk/html/p5/p56559.php

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 Economic Importance of Bacteria

Figure: Ti plasmid gene map

Source:http://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Ti_plasmid.svg/793px-
Ti_plasmid.svg.png

Summary
Microorganisms have a significant impact on human life by their beneficial and harmful activities.
With the latest advances in biological sciences and technology, it is now possible to manipulate
microbes for benefit of mankind. The applications of microbes in environment, industry and
medicine are listed to present a broader outline of their activities. Bacteria plays major role in
food industry, medicine, environmental management and agriculture.

Bacteria synthesize a number of compounds which have number commercial applications. These
include fermentation products like organic acids alcohol amino acids, etc. as well as medical
products like antibiotics, therapeutic enzymes and hormones, etc.

Amino acids are commonly used as additives in the food industry for enhancing the nutritional
quality and flavour of food products. Bacteria like Enterobacter aerogenes, E. coli and
Corynebacterium glutamicum are used to produce lysine and glutamic acid. Organic acids are
also used in variety of foods and pharmaceutical products. Few Bacteria synthesize enzymes
which can be concentrated, purified and used for industrial applications like processing and
refining. Various Bacterial genera like Bacillus, Pseudomonas, Clostridium, Proteus and Serratia
produce proteases – Enzymes involved in the hydrolysis of protein molecules. Vitamins are
essential for healthy growth and development of living organisms and are primarily derived from
food material. Vitamin B12 (cyanocobalamine) is produced by quite a few bacterial like Bacillus
megaterium, Streptomyces olivaceus, Propionibacterium shermanii, Pseudomonas denitrificans
etc.

Recently, the use of Bacteriocins to prevent food spoilage has been proposed. Bacteriocins are
antibacterial proteins, which inhibit closely related bacterial groups. They either act by burning
to cell membrane and affecting its function, inhibition of protein or RNA synthesis.

Since ages bacteria have been used for generation of different fermented food and dairy
production. These fermented products increase the shelf life of food besides imparting a variety
of desirable flavours to it. The important food fermentation by bacteria includes- fermented milk
(yoghurt, buttermilk, kefir, koumiss), Cheese, Sauerkraut, Probiotics, various alcoholic
beverage, bread and single cell proteins.

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 Economic Importance of Bacteria

Bacteria plays major role in medicine. Bacteria like Pencillinum notatum, streptomyces griseus
etc produce number of antibiotics e.g. Streptomycin, Kanamycin, Neomycin and Tetracycline etc.

Vaccines: A vaccine is a preparation of either the altered whole microorganism or its specific
components that is used to induce immunity in host. Genetically engineered bacteria with the
recombinant DNA technology produce products such as Hormones, Interferon, DNA probes
etc.

Microorganisms can be effectively used to degrade the bio-waste, simultaneously generating a

number of useful products. The significance of bacteria in environment management and
agriculture is discussed under various headings –

Biodegradation and biofuel generation- The conversion of organic waste into usable forms
of energy, fertilizers and other products by micro organisms is known as Biodegradation.

Bioremediation: Bioremediation is the process of modification of environment to enhance the

degradation or transformation of environmental pollutants by micro organism. Agrobacterium
tumefaciens, a bacteria is used to transfer microbial gene into plants to enhance their capability
for biodegradation. Bacteria can also degrade pesticides like nitrophenols, organophoshates etc.
Pseudomonas diminuta, flavobacterium are the most potent bacteria involved in pesticide
degradation.

Biomining: Process by which micro organism can be used for the recovery of metals from their
ores especially the low grade ores is Biomining.

Bacteria are not only important pathogens of humans and animals disease, they also cause
significant economic losses by infecting plants. The bacterial genera acting as significant plant
pathogens include Pseudomonas, Xanthomonas, Erwinia, Cornybacterium, Streptomyces,
Agrobacterium etc.

Exercises

Subjective Questions

Q1. What is industrial microbiology? Explain economic importance of bacteria in industry.

Q2. Describe how the Bacillus thuringiensis toxin kills insects?

Q3. Elaborate the role of genetically engineered bacteria in medicine.

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 Economic Importance of Bacteria

Q4. Discuss the significance of bacteria in environment management and agriculture .

Q5. Explain in detail giving suitable examples, role of bacteria as causal organisms of
plant diseases.

Objective Questions

a) Name the bacteria used for acetic acid production by oxidation of alcohol.

1. Acetobacter aceti 2. Acetobacter xylinum

3. Lactobacillus 4. Lactococcus

b) Which temperature is required for yoghurt formation?

1. 38 2. 45

3. 20 4. 25

c) Name the first discovered antibiotic.

1. Ampicillin 2. Penicillin

3. Streptomycin 4.Tetracycline

d) Name the disease caused by Agrobacterium tumefaciens.

1. Crown gall disease 2. Rot disease

3. Eyespot disease 4. Crown rust disease

Glossary

Tuberculosis: An infectious disease caused by Mycobacterium tuberculosis. Primarily

infects the respiratory system but can also spread to other parts of body.

Leprosy : A highly contagious disease caused by Mycobacterium leprae. There is massive

disfigurement of skin in this disease.

Meningitis: Meningitis could be infectious [caused by microbial agent] or non infectious.

This involves inflammation of meninges of brain and spinal cord.

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 Economic Importance of Bacteria

Fermentor : An equipment in which any type of fermentation reaction is carried out.

Commonly used in industries for many mass production of various useful compounds like
enzymes , amino acids,etc

DNA vaccine : A type of newly discovered vaccine. It contains DNA, encoding for specific
proteins. This can be directly injected into the muscle cells and the specific proteins
synthesized. DNA vaccines evoke both humoral and cell mediated immune response

Mycotoxins: Toxins produced by fungi affecting various organisms.

Regulatory mutants: There are mutant’s which lack regulation of any specific step/steps
in a bio chemical pathway.

Lignocellulosic waste: Any waste composed of lignin and cellulose components, usually
agricultural wastes

Vector: An autonomously DNA molecule like plasmid or bacteriophage , carrying marker

genes for easy identification, which is used to deliver foreign gene of intrest into a host
cell.

Clone: A group of genetically identical cells or organisms which are produced either by
asexual reproduction or recombinant DNA technology.

Ti Plasmid :A plasmid isolated from Agrobacterium tumefaciens which is used as an

efficient plant vector.
Biofuels: The fuels like biodiesel , alcohol, hydrogen etc produced by living organisms, like
plants [jatroplia] and microbes [algae]
Rennin: A proteolytic enzyme [ which breaks down the proteins ]

References:

1. Pelczar M. J., Chan E.C.S., Krieg N. R. 2008. Microbiology (5th Ed.). Tata Mcgraw
Hill,New Delhi.

2. Prescott L.M., Harley J.P. and Klein D.A., 2005. Microbiology (6th Edition). Mcgraw Hill
Higher Education, New York.

3. Tortora G.J, Funke B.R, Case C.L. 2008. Microbiology: An introduction (9th Ed.).
Pearson Education New Delhi.

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 Economic Importance of Bacteria

4. Panicker, Ananthanarayanan: Textbook of Microbiology and Immunology.

5. Primrose S. B., Twyman , R.M. and Old,R.W. 2002. Principles of Gene

manipulation:Sixth Edition. Blackwell Publishing. Lodish et. al. 2013.Molecular Cell
Biology- (Fifth Edition) W.H. Freeman and Company.

6. Bibek R. 1996. Fundamental of Food Microbiology, Third Edition. CRC Press.

7. Brown T.A.2010. Gene Cloning and DNA analysis: An Introduction, (Fifth Edition).
Wiley- Blackwell Publications.

8. Sambrook J., Fritzsch E.F. and Maniatis T.1989. Molecular Cloning .A Laboratory
Manual, second edition ,vol 1-3, Cold Spring Harbour Laboratory ,New York

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