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WHAT ARE THE ECONOMIC USE AND BENIFICTS OF MICRO-ORGANISM?
Some Microorganisms are useful in many ways.Example The curdling process,Antibiotics etc are some of them.

Decomposers Fungi and most bacteria are saprotrophic and have an important role in an ecosystem as decomposers, breaking down dead or waste organic matter and releasing inorganic molecules. These nutrients are taken up by green plants which are in turn consumed by animals, and the products of these plants and animals are eventually again broken down by decomposers.

Sewage treatment employs bacteria which break down harmful substances in sewage into less harmful ones. Aerobic bacteria decompose organic matter in sewage in the presence of oxygen. Once the oxygen is used up the aerobic bacteria can no longer function, and anaerobic bacteria continue the decomposition of organic matter into methane gas and carbon dioxide, along with water and other minerals. The digested sludge is rich in nitrates and phosphates and can be spread on the land as fertiliser. Some sewage treatment plants have used the methane as a cheap form of fuel (biogas). Anaerobic micro-organisms are also being used to convert carbohydrate-rich crops, such as cane sugar and maize, into ethanol which is used as a substitute for petrol in cars.
Micro-organisms are exploited extensively in the fields of medicine, agriculture, food production, waste disposal and many other industries. We make use of some saprophytic bacteria which do not produce waste products harmful to humans. The bacterium Lactobacillus feeds on milk, turning it into yoghurt. Other bacteria and fungi help in cheese-making and are responsible for distinctive flavours. Most industrial enzymes (protein catalysts) come from micro-organisms. Special strains of fungi and bacteria are developed by genetic engineering. They are grown in large fermenters where they secrete enzymes into their nutrient solution. The enzyme is isolated and concentrated for use. Examples of such enzymes include amylases for producing chocolates, fruit juices and syrups; cellulases for softening vegetables; proteases for tenderising meat and for removing biological stains when put in biological washing powders.

Yeast is a single-celled fungus that lives naturally on the surface of fruit. It is economically important in brewing and bread-making. Yeast respires anaerobically (i.e. without the use of oxygen) and breaks down glucose with the production of carbon dioxide, ethanol (alcohol) and energy. In wine-making the yeast feeds on fruit sugars in the grapes, and in beer-making it feeds on the maltose sugar in germinating barley. The term fermentation, is usually applied to this process of anaerobic respiration in which alcohol is produced. Controlled oxidation of alcohol can be carried out to produce vinegar (ethanoic acid).


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