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Mo
Jie-Ying
MICRO.ORGANISMS
BENEFICIALTO MANKIND
Micro-organisms
assist us
to
maintain the normal biological environ-
mental management, or the science
of
ecology.
Micro-organisms
are
the
scavengers,
helping
to decompose
all
those dead bodies of both animals and
plants so that they
would
not accumu-
late
on earth, despite
the
constant
addition.
Even
the internal
biological
micro-environment or microbiological
milieu
of
humans
constantly
require
such
benef
icial micro-organisms.
Their
contribution to genetic engineering has
also been very well recognized, e.9.,
in
1978,
scientists
put
the human
oBinsulin
geneo@
into a bacteria (E coli) which
started
to
manufacture insulin
for
human use when they
multiply. The
potential
of
these usetul micro-organ-
isms in enriching and
improving the
quality of our lives has
not
yet
been
explored
tully. Currently,
the
manufac-
turing
of various kinds
ol
antibiotics (of
which there are almost
a
hundred
being used medicaliy), various bacte-
rial or
viral vaccines, etc., all
rely on
the
role of micro-organisms during the pro-
cess of genetic engineering. Vinegar
is
the result of
mixed
fermentation prod-
uct of wine
by
yeasts and acetic
acid
bacteria. The aroma and color of soy
source and
miso are the
work
of
a
cock-
tail of
micro-organisms fermenting
soybean.
ln
the soil, beneficial symbi-
otic micro-organisms
flock
to plant roots
together with their detrimental counter-
parts
-
another biological
milieu.
Nevertheless, beware of the cancer-
causing aflatoxins, e.9., from
moldy
peanuts.
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