Microbes like Saccharomyces cerevisiae are utilized in the commercial production of ethanol. Enzyme production is another application of microbes, with lipases being used in detergent formulations to effectively remove oily stains from laundry. It is common to observe that commercially bottled fruit juices appear clearer compared to homemade ones, as the former undergo clarification processes employing pectinases and proteases. Streptokinase, produced by the bacterium Streptococcus and genetically modified, serves as a "clot buster" in the removal of blood clots from the vessels of individuals who have experienced a heart attack. Cyclosporin A, another bioactive molecule, is derived from the fungus Trichoderma polysporum and is employed as an immunosuppressive agent in organ transplant patients. Statins, on the other hand, are produced by the yeast Monascus purpureus and have been commercialized as agents to lower blood cholesterol levels. They function by competitively inhibiting the enzyme responsible for cholesterol synthesis. Biofertilizers are organisms that enhance the nutrient quality of the soil and can be derived from bacteria, fungi, and cyanobacteria. Rhizobium bacteria form nodules on the roots of leguminous plants and convert atmospheric nitrogen into organic forms, which serve as nutrients for the plants. Additionally, certain free-living bacteria like Azospirillum and Azotobacter can fix atmospheric nitrogen in the soil, thereby enriching its nitrogen content .Fungi also engage in symbiotic associations with plants, known as mycorrhiza. Many members of the Glomus genus form mycorrhiza, wherein the fungal symbiont absorbs phosphorus from the soil and transfers it to the plant. These associations offer various benefits to the plants, including enhanced resistance to root-borne pathogens, increased tolerance to salinity and drought, and an overall improvement in plant growth and development.

Which microbe is used for the commercial production of ethanol?

Saccharomyces cerevisiae

Yeast, specifically Saccharomyces cerevisiae, is widely used in the commercial production of ethanol. Ethanol, also known as ethyl alcohol, is a type of alcohol that is commonly used as a fuel, solvent, and beverage ingredient.

The process of producing ethanol from various sources, such as grains, fruits, or sugarcane, involves fermentation. Fermentation is a metabolic process where microorganisms, such as yeast, break down sugars and convert them into alcohol and carbon dioxide.

Saccharomyces cerevisiae is particularly well-suited for ethanol production due to its ability to efficiently ferment sugars. The yeast cells utilize enzymes to break down complex sugars, such as glucose and fructose, into simpler forms. These simpler sugars are then metabolized by the yeast through a series of biochemical reactions, resulting in the production of ethanol and carbon dioxide.

The specific yeast species Saccharomyces cerevisiae, commonly known as brewer's yeast, plays a crucial role in this fermentation process.

When it comes to brewing alcoholic beverages, the yeast Saccharomyces cerevisiae is employed. The process starts with malted cereals (such as barley for beer or corn for whisky) or fruit juices as the base ingredients. These ingredients contain complex carbohydrates, primarily in the form of starches or sugars.