Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
Foods Made Using Microorganisms
Artificial Sweeteners- Bacteria make some ingredients used in artificial sweeteners.
Butter - A starter containing bacteria gives butter its taste and smell.
Buttermilk - Formed by adding unpasteurized milk containing bacteria to undergo
fermentation at room temperature.
Cheese - Different types of bacteria and fungi are added to milk curd and are
allowed to ferment and age. The cheeses made have different tastes and hardnesses.
Carbon dioxide produce by bacteria is responsible for the holes in Swiss cheese.
Chocolate - Pods containing the cocoa beans in the pulp are collected, broken open,
and the beans are removed. The beans are spread on banana leaves or put in sweat
boxes where wild yeast ferment them for 2-9 days, producing various flavors.
Corn Syrup – Bacteria and fungi help thicken the corn syrup.
Ketchup - Contains vinegar made by from bacteria.
Marshmallow – Carrageenan (produced by algae) is used to keep the marshmallow
thick and hold its shape.
Monosodium Glutamate - The flavor enhancer, MSG, used in Asian cooking is
produced by bacteria. A brand example is Accent.
Olives - Bacteria is used to remove sugars from the plants and add flavor and
aroma.
Peanuts – Fungi attach to root hairs and change the nitrogen to a form the peanut
plant case use.
Pickles – Bacteria is used to remove sugars from the plants and add flavor and
aroma.
Pudding – Algae produce carrageenan that is used to thicken the pudding.
Rice - Requires blue green algae to change nitrogen to a form the plant can use.
Salad Dressing - Is made with vinegar which is made from bacteria and thickened
with carrageenan.
Sauerkraut – Cabbage is fermented in bacteria to give sauerkraut its flavor.
Soy Sauce – Bacteria and fungi are used when making soy sauce.
Vinegar - A product made by dripping ethanol over wood chips covered with
bacteria.
Yogurt – Bacteria change milk products into yogurt.
Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
Disease caused by Microbes
Bacteria
Botulism
Whooping Cough
Cholera
Typhoid
Pneumonia
Bronchitis
Salmonella
E. coli
Strep Throat
Diphtheria
Tetanus
Tuberculosis
Brucellosis
Legionnaire's Disease
Scarlet Fever
Traveler’s Diarrhea
Bubonic Plague
Meningitis
Listeriosis
Shigellosis
Impetigo
Pink Eye
Dental caries (cavities)
Rat-Bite Fever
Rheumatic Fever
Fungi
Pneumonia
Aspergillosis
Ringworm
Histoplasmosis
Athlete’s Foot
Sporotrichosis
Protist
Malaria
Giardiasis
Cryptosporidiosis
Amebiasis
Cyclospora
Toxoplasmosis
Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
Scientists Who Have Helped Us Learn
About Microorganisms
Scientist
What He Did
Zacharias Janssen
Invented the microscope.
Anton van Leeuwenhoek Improved the microscope; discovered bacteria and
protozoans.
Edward Jenner
Developed the first vaccine (against smallpox).
Ignaz Semmelweis and Encouraged doctors to wash hands after seeing a
Oliver Wendell Holmes patient.
Joseph Lister
Recommended disinfecting operating rooms and
instruments between operations.
Louis Pasteur
Helped prove germ theory of disease; developed
pasteurization (rapid heating of food until it
reaches 160o F for one minute.
Robert Koch
Proved germ theory of disease.
Sir Alexander Fleming
Discovered first antibiotic, penicillin.
Match the food with the microbe that makes it.
Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
_____1. Olives
A. Bacteria
_____2. Chocolate
B. Fungi
_____3. Pickles
C. Algae
_____4. Ketchup
D. Bacteria and Fungi
_____5. Buttermilk
_____6. Vinegar
_____7. Marshmallow
_____8. Peanuts
_____9. Soy Sauce
_____10. Cheese
_____11. MSG
_____12. Pudding
_____13. Sauerkraut
_____14. Artificial Sweeteners
_____15. Salad Dressing
Match the disease with the microbe that causes it.
Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
_____16. Bronchitis
A. Bacteria
_____17. Giardiasis
B. Fungi
_____18. Botulism
C. Protist
_____19. Pneumonia
D. Bacteria and Fungi
_____20. Salmonella
_____21. Athlete’s Foot
_____22. Cryptosporidiosis
_____23. Malaria
_____24. Ringworm
_____25. E. coli
_____26. Brucellosis
_____27. Amebiasis
_____28. Traveler’s Diarrhea
_____29. Dental caries
_____30. Histoplasmosis
Match the scientist with what he accomplished.
Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
_____31. Sir Alexander Fleming
A. Invented the microscope.
_____32. Zacharias Janssen
B. Improved the microscope; discovered
bacteria and protozoans.
_____33. Edward Jenner
_____34. Robert Koch
_____35. Joseph Lister
C. Developed the first vaccine against
smallpox.
D. Encouraged doctors to wash hands after
seeing a patient.
_____36. Louis Pasteur
_____37. Ignaz Semmelweis
_____38. Anton van Leeuwenhoek
E. Recommended disinfecting operating
rooms and instruments between operations.
F. Helped prove germ theory of disease;
developed pasteurization (rapid heating of
food until it reaches 160o F for one minute.
G. Proved the germ theory of disease.
H. Discovered first antibiotic, penicillin.
Microbes General Worksheet - Key
Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
A 1. Olives
A 2. Chocolate
A 3. Pickles
A 4. Ketchup
A 5. Buttermilk
A 6. Vinegar
C 7. Marshmallow
B 8. Peanuts
D 9. Soy Sauce
D 10. Cheese
A 11. MSG
C 12. Pudding
A 13. Sauerkraut
A 14. Artificial Sweeteners
E 15. Salad Dressing
A 16. Bronchitis
C 17. Giardiasis
Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
A 18. Botulism
D 19. Pneumonia
A 20. Salmonella
B 21. Athlete’s Foot
C 22. Cryptosporidiosis
C 23. Malaria
B 24. Ringworm
A 25. E. coli
A 26. Brucellosis
C 27. Amebiasis
A 28. Traveler’s Diarrhea
A 29. Dental caries
B 30. Histoplasmosis
H 31. Sir Alexander Fleming
A 32. Zacharias Janssen
C 33. Edward Jenner
G 34. Robert Koch
E 35. Joseph Lister
Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
F 36. Louis Pasteur
D 37. Ignaz Semmelweis
B 38. Anton van Leeuwenhoek
Microbes General Worksheet – Scoring Guide
Objective
Identify positive and negative effects of microorganisms and how science has developed positive uses
for some microorganisms and overcome the negative effects of others.
1. A
2. A
3. A
4. A
5. A
6. A
7. C
8. B
9. D
10. D
11. A
12. C
13. A
14. A
15. E
16. A
17. C
18. A
19. D
20. A
21. B
22. C
23. C
24. B
25. A
26. A
Scoring Guide
35-38 – 3
29-34 – 2.5
21-28 – 2
27. C
28. A
29. A
30. B
31. H (8 choices)
32. A (8 choices)
33. C (8 choices)
34. G (8 choices)
35. E (8 choices)
36. F (8 choices)
37. D (8 choices)
38. B (8 choices)
15-20 – 1.5
8-14 – 1
1-7 – .5
0–0