Abstract:

The experiment is conducted to relate the important of microorganisms to human, animal,

plant and environment and able to define the application of microorganism for industrial
purposes. Microorganisms able to benefit human in many ways like the production of
fermented food such as tempe, yogurt and wine. This fermented food is produce through
fermentation process. Next, is to understand the concept of microorganism metabolism.
Tempe are made from soybeans and inoculated with Rhizopus oligosporus and mixed
with Ragi. After that, it is transfer to zip bag and sealed properly. Their observations were
taken. To produce yogurt or probiotic bacteria, we need to mix together 1 litre of warm water
250 g of milk and yoghurt. Then, it is transfer to cup container covered by muslin cloth. After
that, leave the cap open in a clean environment.
After 1 to 2 days, hyphae can be seen in tempe. Hyphae will form a network of thread-like
structures known as mycelium. As the mycelium grows, it forms a mat, binding the soybeans
together. For the yoghurt production, it will form a jelly-like structures after 2 to 3 days.

Objective:
At the end of this experiment, I will be able to relate the important of microorganisms to
human, animal, plant and environment and able to define the application of microorganism
for industrial purposes. Next, I also able to understand the concept of microorganism
metabolism.

Introduction:
Industrial microbiology is a branch of biotechnology and microbiology, which mainly
deals with the study of various microorganisms and its applications in industrial processes.
Numerous microorganisms are used within industrial microbiology, these include naturally
occurring organisms, laboratory selected mutants, or genetically modified organisms
(GMOs) (Wakim, 2018). In large-scale industrial processes, microbes are widely used to
synthesize a number of products valuable to human beings. There are numerous industrial
products that are derived from microbes such as food additives, alcoholic beverages,
biofuels, metabolites, biofertilizers, enzymes, vaccines and other antibiotics to kill or retard
the growth of disease-causing microbes. Yeasts are the widely used microorganism for the
production of beverages like beer, brandy, rum and wine. Yeasts are single-celled,
eukaryotic, microorganisms of the kingdom fungi. In this industrial process, the species of
yeasts, Saccharomyces cerevisiae, generally called as the Brewer’s yeast (Byjus, 2020).

Apart from the plants and animals, enzymes are also obtained from certain microbes and
are referred to as the microbial enzymes. Microorganisms are majorly used for the
production of industrial enzymes through the safe gene transfer methods. Antibiotics are
chemical substances produced by certain microbes which functions either by killing or
retarding the growth of harmful microbes without affecting the host cells. Penicillin was the
first antibiotic to be discovered by Alexander Fleming in the year 1928 from the fungus
Penicillium notatum (Byjus, 2020).

Microbial metabolism is the means by which a microbe obtains the energy and nutrients it
needs to live and reproduce. The specific metabolic properties of a microbe are the major
factors in determining that microbe’s ecological niche, and often allow for that microbe to be
useful in industrial processes or responsible for biogeochemical cycles. Metabolism involves
a series of interconnected chemical reactions that enable microorganisms to obtain energy,
build cellular structures, and carry out essential functions. It can be broadly categorized into
two main type, catabolism and anabolism. Catabolic reactions involve the breakdown of
complex molecules into simpler ones, releasing energy in the process. The primary goal of
catabolism is to extract energy stored in nutrients, such as carbohydrates, lipids, and
proteins, and to generate precursor molecules for anabolism. Example of catabolic reactions
are glycolysis, krebs cycle and fermentation. Anabolic reactions involve the synthesis of
complex molecules from simpler ones, requiring energy input. Anabolism is responsible for
building cellular components, such as proteins, nucleic acids, lipids, and cell wall materials
(Suzanne, 2016).

Fermented foods have been consumed for thousands of years, for their unique flavors
and textures, fermented foods offer a host of health benefits. Fermented foods are rich in
probiotics, which are beneficial bacteria that help to promote a healthy balance of gut flora.
This can improve digestion, reduce bloating and gas, and even alleviate symptoms of
conditions like irritable bowel syndrome. Many fermented foods, such as pickles, sauerkraut,
and kimchi, are rich in anti-inflammatory compounds. By reducing inflammation in the body,
fermented foods may help to prevent chronic diseases such as heart disease, diabetes, and
cancer (NewsbyMark, 2023). Fermentation acts like a shield for food, keeping it safe to eat
for longer without using artificial preservatives. This helps in keeping food from going bad
quickly. By fermenting food, it develops new, often richer tastes which can add depth and
complexity to everyday meals, making them more enjoyable.

While fermented foods offer many health benefits, there are also some potential
disadvantages to consider such as it is high in sodium content. Many fermented foods, such
as pickles, kimchi and sauerkraut, are high in salt, which can be a concern for people with
high blood pressure that require a low-sodium diet. The fermentation process relies on the
growth of beneficial bacteria, but it’s also possible for harmful bacteria to grow if the
conditions are not carefully controlled. Improperly fermented foods can lead to food
poisoning, so it’s important to ensure safe food preparation. While fermented foods can be
beneficial for digestion in many cases, some people may experience increased gas and
bloating when consuming them. This can be due to the high fiber content of some fermented
foods or an imbalance of gut bacteria (Mohammed, 2019).

Material and Methodology:

I.Tempe production
Tempe is made from soybeans and inoculated with Rhizopus oligosporus. Soybeans were
first steamed and dried up before mixed with Ragi. Then, small hole were made using a
toothpick in the zip log bag. The mixture were transferred into a zip log bag and sealed
properly.

II.Yoghurt production
To produce yoghurt, 1litre of warm water and 250 g of milk powder were mixed together.
Then, ready-made yoghurt were transferred and mixed into the initial mixture. After that, the
mixture was poured into a cup container and covered with muslin cloth to avoid spill. The
cap of container were open in a clean environment.
Results:

Figure 1: Tempe from soybeans Figure 2: Yoghurt

Discussions:
Tempe is an excellent source of plant-based protein. It contains all essential amino acids,
making it a complete protein. Tempeh is also rich in dietary fiber, which is important for
digestive health. Fiber helps maintain regular bowel movements, regulates blood sugar
levels, and contributes to a feeling of fullness. Soybeans, the main ingredient in tempeh,
contain compounds known as isoflavones. These are phytoestrogens that have been
associated with various health benefits, including potential cardiovascular and bone health
effects. Steps to make tempe are first soak the soybeans in water, boil the soaked soybeans
until they are cooked, drained the boiled soybeans and let them cool, mix the cooled
soybeans with fungus Rhizopus oligosporus and spread the mixture in a thin layer of
parchment paper to help with the fermentation process. After that, allow the soybean mixture
to ferment in a warm and humid environment. Once the tempe has a form texture and bound
together, it is ready to be harvested.

The nutritional content of yogurt can vary based on factors such as the type of milk used,
the presence of added ingredients, and the specific manufacturing process. Some yogurts
are fortified with vitamin D, which plays a role in calcium absorption and bone health.
Phosphorus that is in yoghurt are important for bone health and energy metabolism. Live
active cultures or probiotics are beneficial bacteria that are naturally present in yogurt. They
contribute to gut health and may have other health benefits. Steps to make yoghurt are, first
heat the milk to kill any existing bacteria, cool the milk to optimal temperature, add a small
amount of yoghurt starter culture to the milk, stir the mixture throughly, allow the mixture to
incubate. After incubation, the yoghurt should have thickened and set, cool the thickened
yoghurt and refrigerate it to stop fermentation process.
 Tempe and yoghurt both are made through lactic acid fermentation process. 1 glucose
will undergo glycolysis to produce 2ATP, 2NADH +2H+ and 2 pyruvate. In absence of
oxygen, lactate fermentation occur, pyruvate is reduced directly by 2NADH +2H + to form
lactic acid or lactate. This reaction is catalysed by lactate dehydrogenase without the release
of carbon dioxide. At the same time 2NADH +2H + is oxidized to 2NAD+. Total ATP produced
is only 2ATP per glucose.

Conclusion:
From the experiment conducted, we are able to relate the important of microorganism to
human, animal, plant and environment and able to define the application of microorganisms
for industrial purposes. For example, microorganisms are widely used in fermentation
processes for the production of various products, including food and beverages like yogurt,
wine, bread, and fermented foods, biofuels like ethanol production from sugars or starches
using yeast fermentation and industrial chemicals like enzymes, and amino acids. We are
also able to understand the concept of microorganism metabolism such as anabolism and
catabolism. Anabolic reactions involve the synthesis of complex molecules from simpler
ones, requiring energy input while catabolic reactions involve the breakdown of complex
molecules into simpler ones, releasing energy in the process.

References:

Byjus. (2020, October 12). The Role of Microorganisms in Industrial Products. BYJUS.
https://byjus.com/biology/microbes-in-industrial-products/

Mohammed, M. (2019, November 13). Kombucha, kimchi and yogurt: how fermented foods
could be harmful to your health. The Conversation.
https://theconversation.com/kombucha-kimchi-and-yogurt-how-fermented-foods-
could-be-harmful-to-your-health-126131#:~:text=Bloating

NewsbyMark. (2023, May 8). Advantages and Disadvantages of fermentation: Secret of

Healthy Gut and Digestion. Medium. https://newsbymark.medium.com/advantages-
and-disadvantages-of-fermentation-secret-of-healthy-gut-and-digestion-
6c3d2947a8d8

Suzanne. (2016, July 10). 8: Microbial Metabolism. Biology LibreTexts.

https://bio.libretexts.org/Bookshelves/Microbiology/Microbiology_(OpenStax)/08%3A
_Microbial_Metabolism

Wakim. (2018, July 3). 17.1A: Industrial Microorganisms. Biology LibreTexts.

https://bio.libretexts.org/Bookshelves/Microbiology/Microbiology_(Boundless)/17%3A
_Industrial_Microbiology/17.01%3A_Industrial_Microbiology/17.1A%3A_Industrial_Mi
croorganisms