The food for the utilization of carbon sources by bacteria

The world has begun to open, and all things have begun to sprout. Although the bacteria are small, they are related to the ecology. Its utilization of carbon sources is unique, and it is like human food, but the method is different.

The selection of carbon sources by bacteria, if people are in the taste, each has its own advantages. For sugars, the taste of bacteria is also different. Monosaccharides such as glucose directly enter the metabolic path of bacteria, supplying energy at an extremely fast speed, just like the taste of people, and the power of instant sweetness, which is for the growth and reproduction of bacteria and injecting initial power. Polysaccharides such as starch require bacteria to develop their biochemical skills, enzymatic hydrolysis and transformation, and gradually for their own use, just like people in rice noodles, chewing slowly, slowly absorbing nutrients.

Organic acid, a different delicacy of bacteria. The genus of acetic acid and citric acid, bacteria use a unique enzyme system, absorb it, transform it, and integrate into the flood of metabolism to form the quality of bacteria and increase the beauty of life. This is like eating fruits and vegetables, taking its sour and sweet taste to nourish the body.

Alcohols, the drink of bacteria. Alcohols such as ethanol, which can be ingeniously ingested by bacteria, through biochemical reactions, turn decay into magic, and turn alcohol into the foundation of growth. Like a person drinking fine wine, the vitality is rejuvenated when slightly drunk, and the bacteria also use this to thrive.

Bacteria are exquisite and complicated in the process of using carbon sources. Its cell membrane, like the division of access control, can distinguish the shape of the carbon source, observe the properties of the molecule, and choose the appropriate one to accept. After entering the bacterium, the enzymes are like skilled craftsmen, performing their respective duties, or cracking the bonds of the carbon source, or reorganizing the structure of the molecule, so that the carbon source follows the metabolic blueprint of the bacteria and is turned into energy and bacterial matter.

The utilization of carbon sources by bacteria is not only for their own survival, but also related to the ecological cycle. In nature, bacteria feed on carbon sources, release carbon dioxide, and then enter the atmosphere, which are used by photosynthetic organisms; or turn carbon sources into humus, fertilize soil, and raise 10,000 trees. The food of bacteria affects the whole body and maintains the balance of ecology.