In the literal translation, thermophilic bacteria means "loving heat". These microorganisms are widespread in nature. They were discovered as part of the normal intestinal microflora of animals and a person, in the soil and deep layers of coniferous and deciduous litter of forests, in the water of the seas, rivers and hot springs. They are found in manure, compost piles, willingly populate the litter for animals from hay, sawdust or straw. Among them are highlighted mobile and fixed forms. Most thermophiles in adverse conditions form disputes.

When growing in artificial conditions, some thermophilic bacteria prefer hard media and the presence of air. Others live better in liquid media and do not need oxygen for their growth. The shape of these bacteria depends on temperature. In hot springs, they have the kind of threads, and when the temperature is reduced to 40 ° C turn into ropesid bacillos.

The study of thermophilic organisms is still very far from completion, among them not only discovered bacteria. Recently, one type of mold mushrooms has been found in the garden soil, having similar properties and preferring high temperatures. We are obliged to thermophilic bacteria by the existence of such products as acidophilus and yogurt.

If we estimate the temperature preferences of bacteria in general, then they can be divided into three main groups. Types of bacteria distinguish, studying the range acceptable to life. It is characterized by minimal, maximum and optimal growth temperatures. The optimal is the one in which the maximum rate of increasing the size of bacterial colonies is observed. Most often, this speed is measured by the number of generations that appeared within an hour.

1. Psychro-philic organisms prefer temperatures close to 0 ° C, and demonstrate growth, even if their medium is cooled to -5 ° C. Optimal for their growth are temperatures about + 10 ° C.
2. Mesophilic bacteria. Prefer temperatures close to 37 ° C.
3. Thermophilic bacteria. Actively grow at temperatures exceeding 50 ° C.

In turn, thermophilic bacteria are divided into several groups. These are extreme thermophiles (optimal temperature of about 80 ° C), stenothermifyls with optimum in 55-65 ° C, heuritermophilic (optimal temperatures range from 37 to 48 ° C) and thermal collerances growing at a temperature of not more than 48 ° C and differing from mezophiles that with the increase in temperature increases the speed of its growth.

Depending on the need for oxygen, thermophilic bacteria are aerobic and anaerobic.

Anaerobic thermophiles

Among the anaerobic thermophilic bacteria distinguish several groups.

Oily acids

These thermophilic organisms are fermentation with the formation of oil acid. Belong to the sacrament of sacrament. Are anaerobic bacillos using sugar, pectin, dextrins (carbohydrates with short chains formed during cellulose or starch cleavage) and producing oily, acetic acid, as well as carbon dioxide and hydrogen.

A variation of this group of thermophilic bacteria is microorganisms that carry out acetoneobutyl fermentation. Some of them have very useful properties for humans - additionally produce isopropyl alcohol, acetone, butyl and ethyl alcohols. There are species capable of fixing nickel. Thermophilic and mesophilic forms are known.

There are also clostridia, having properties to ferment proteins, amino acids, as well as capable of spinning purines and pyrimidines (cyclic compounds containing nitrogen, some of which are part of DNA).

Cellulose

Syl, composts, plant residues are populated, in the soil, adjacent to mushrooms and actinomycetes, which are also powered by vegetable organic. Most of them belong to the Chostridium (Clostridium). These bacteria in the soil and humus are active in the temperature range from 60 to 65 ° C, when their neighbors stop their operations due to overheating. Sometimes pigmented and have yellow-orange color.

Under these conditions, mesophilic species are also exist (for example, a wand of Omelian). Temperature ranges of their activity differ significantly, creating each kind of a suitable ecological niche. Some scientists believe that thermophilic and mesophilic bacteria can be variations of one species, as they have a similar structure and appearance. From the point of view of morphology (appearance), these thermophilic bacteria are rolling-shaped (bacillos), have end disputes, different length and degree of bent.

They decompose cellulose with the help of a special enzyme, hydrogen, carbon dioxide, ethyl alcohol, acetic, forming, milk, fumaroic, and other organic acids are isolated.

Methane-forming

Often live next to cellulose and cultivated together. Among them, the types of methanobacterium (methanobacterium) and methanobacillus (methanobacillus) are most studied, which are straight and thin, somewhat curved chopsticks that are not capable of forming disputes. Undoubted benefit from these microorganisms is that they are able to produce vitamins, antibiotics and enzymes, using waste and wastewater as a nutrient medium resulting from human activities.

Desulphing

Often adjacent to cellulosic, and live by restoring sulfates. The most studied desulfotomaculum nigrificans, having a look of a stick with rounded ends, or a shape of lentils. Forms oval disputes located closer to one of the ends (subterminal or terminal).

Lactic acids

Bacteria of groups of lactic acids can bring a person both benefit and harm. Setting up in milk, they can cause it damage, and some species are able to synthesize aromatic substances, to give a special taste of cream and cottage cheese. Lactic acid bacteria are optional anaerobes for which life is optimal in the absence of oxygen. However, they are able to exist in environments where its number is small. Divide on sticks and cocci.

1. Laminating Cockki They have the form of short chains of several cells (streptococci) and are homo- and heteropherimative. The first are able to rejected sugars in milk. With their help manufactures live yogurt. The most well-studied are Lactococcus and Leuconostoc. The second is capable of parallel to allocate aromatic substances of diacetyl and cytoin. Their cells have a round or oval shape, do not form capsules and dispute, well stained in gram. It is considered aerotoral, that is, there are capable of existing in the presence of air, but they do not have the ability to carry out aerobic breathing, continuing to exercise the coherent process for them. For nutrition require a wide range of substances, including vitamins, proteins, organic acids. In milk, it causes its coagulation with the formation of a smooth bunch without a large amount of serum. Aroma-forming lactic acid streptococci causes the presence of bubbles in the cheese having a characteristic smell, have a lower capacity to produce acids (acid formation energy). Have high alcoholustability, require high acidity.
2. Laminating thermophilic chopsticks, or lactobacillia, can be solitary or pair. The most commonly used acidophilic lactobacilli, as well as L. Helveticus, L. Lactis, L. Bulgaricum - the latter is included in the swarm, with which the yogurt is produced. In addition to them, streptobacteria and beta bacteria are used in the dairy industry. These are fixed microorganisms that do not form a dispute and capsules that are well-staining in gram. Milk-acid thermophiles are optional anaerobes. They can also be monophermented with high acid formation and heteropherimative, capable of parallel to process fructose to form a six-coat alcohol of mannitol, acetates (acetic acid salts), lactates (milk acid salts) and carbon dioxide. We have a weak ability to process proteins, so the growth requires the presence of amino acids in the medium. Some of them have unusual properties and are capable of producing catalase (an enzyme, splitting of hydrogen peroxide) or acetaldehyde, which is in the cheese, gives it a specific smell and taste and is able to suppress pathogenic microflora.
3. Hem-resistant lactic chopsticks. Survive in milk even after its pasteurization at 85-90 ° C. Resistant to the action of disinfecting agents and cause considerable harm to food industry enterprises. Antagonists of intestinal sticks. Sometimes they are found in swax, as well as in milk, pasteurized at low temperatures.

Aerobic thermophiles

Thermophiles requiring oxygen respiration are divided into two groups.

Extreme-thermophilic

Gram-negative sticks that are not capable of movement. Thermus Aquaticus is most studied. This is a bond aerime with the optimal increase in 70 ° C, painted in yellow or orange. When increasing the temperature of the sticks are converted into the threads. Widely distributed in hot springs and in the soil near them. It is often formed a peculiar union with extreme thermal algae, exchanging nutrients.

Spore-forming

Many of them have similar mesophilic forms. The most studied you. STEAROTHERMOPHILUS and you. Coagulans. Widespread in loose soil and well-awaited waters.

Features of the organization and implementation of thermophilic genetic information

The study of enzymes serving the replication of DNA thermophilic bacteria has not only theoretical, but practical interest. This is due to the fact that such enzymes can be successfully used to carry out one of the most sensitive DNA tests - polymerase chain reaction. Its meaning is that in a special apparatus with a specific seed - a piece of DNA is organized by its reproduction in quantities sufficient to conduct an analysis using gel electrophoresis. This is done with the help of enzymes that mutate a double DNA helix and the synthesizing the missing chains on each of the planned branches.

The cloning of these enzymes in order to obtain the "ideal DNA polymerase" is the topic, relevant to all who deal with the problems of increasing the accuracy and productivity of enzymes, synthesizing DNAs when conducting PCR (polymerase chain reaction). Typically, research is carried out in several stages:

1. Development of a method for cloning DNA sections of bacteria with which this enzyme is read, the selection of the necessary genes from the DNA libraries of the studied organisms.
2. Determination of the sequence of nucleotides in DNA of genes of genes.
3. The introduction of the necessary genes into bacteria DNA to obtain recombinant enzymes.
4. Evaluation of the effectiveness of these enzymes during PCR.
5. Evaluation of the accuracy of the reproduction of DNA fragments using the obtained DNA polymeraz.

Useful and harmful properties of thermophilles and their application

Acidophilic lactic chopsticks are applied not only in the food industry, but also in pharmacology. They can be found in cottage cheese and cheese, as well as as part of most probiotic drugs, frans, allowing to produce kefir and yogurt and designed to normalize the microflora in the human body.

Beauty industry

Cosmetologists are widely used yogurt as a means whitening the skin and reducing its elasticity. Live yogurt used as a mask is capable of restoring skin health and normalize balancing bacteria on its surface.

Production of yogurts

The thermophilic streptococcus and the Bulgarian acidophilic wand are part of the starter, with which the yogurt is produced. Many people with problems with the digestion of whole milk can use yogurt, because there is no dairy sugar in its composition - lactose. Yoghurt is shown in infants as a means to maintain normal microflora, as well as a product containing vitamins of groups B and K, folic acid and amino acids. It is easily prepared from dry bells by adding them to milk and withstands at 38-45 ° C. Unlike kefira or acidophiline, yogurt has a pleasant creamy taste and does not contain yeast and alcohol.

Organic processing

This is another sphere of applying thermophilic bacteria. It is performed both thermophilic and mesophilic bacteria living in the soil, but the effectiveness of the first work is significantly higher. Interest in methane fermentation increased significantly after it was found that the vitamins B12 and N. can be obtained as a result, in addition to the processing of litter and other organic waste in compost pits, methane can be successfully applied to heating residential and industrial premises, as well as in the chemical industry.

In order to reduce the harm caused by thermophilic chopsticks to the food industry to monitor the equipment and its regular treatment with bactericidal preparations, which allows you to control the quality of the products.

Clostridiums in the soil

Considerable harm brings infection of land with clostridiums when making organic fertilizers, as well as use as a fertilizer of rewinding of cowners. The high content of clostridiums in the soil causes a significant damage to the quality of groundwater and water in natural water bodies.

Interestingly, thermofilas, capable of processing solid paraffins and aromatic hydrocarbons, were found in soil contaminated with petroleum products. Their presence in the soil can significantly reduce the degree of pollution and make it suitable for plants.

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Mesophilas have different classifications related to two domains: bacteria, archaeys, and the kingdom of the Fungi domain Eucarya. Mesophiles belonging to the domain bacteria can be either gram-positive or gram-negative. Gram-positive bacteria have a cellular layer made of peptidoglycan and purple spots. Gram-negative bacteria also contains peptideoglycan, but the layer is very thin and stains of red or pink. Oxygen requirements for mesophiles are not limited to aerobic or anaerobic. There are three main forms of mesophiles: Cockki, sticks, and spiral.

Habitat

In the habitat of mesophiles may include cheese and yogurt. They are often included during the fermentation of beer and wine decisions. Since the normal temperature of the human body is 37 ° C, most human pathogens are mesophiles, like most of the organisms containing human microbi.

Against extremophile

Mesophiles are opposite to extremophils. Extremophils that prefer cold environments are called psychroid, those who prefer higher temperatures are called thermophilic or thermal and those thriving in extremely high ambient temperatures are hyperthermophilic. GENOMOM The computational approach was developed by Zheng and others. Classify bacteria into mesophilic and thermophilic.

Adaptation

All bacteria have their own optimal ecological environment and temperatures in which they flourish. Many factors are responsible for the optimal temperature range of this organism, but the data indicate that the expression of specific genetic elements (alleles) can change the body sensitive to the temperature. A recently published study showed that mesophilic bacteria can be genetically constructed to express certain alleles from psychro-spin bacteria, therefore, shifting the restrictive temperature range of mesophilic bacteria to accurately correspond to that from psychro-spin bacteria.

Because of the less stable structure of mesophiles, it decreases flexibility for protein synthesis. Mesophiles are not able to synthesize proteins at low temperatures. It is more sensitive to temperature changes, and fatty acids, the composition of the membrane does not allow a lot of fluidity. Reducing the optimal temperature of 37 ° C to 0 ° C to 8 ° C leads to a gradual decrease in protein synthesis. Cold induced proteins (CIPS) are induced during low temperatures, which then allow cold shock proteins (dog) for synthesis. The shift back to the optimal temperature sees an increase, which indicates that mesophiles are highly dependent on temperature. The presence of oxygen also affects the growth of microorganisms.

There are two explanations of thermophile being able to survive at such high temperatures, while mesophiles cannot. The most obvious explanation is that thermophiles, as it believes, have cellular components that are relatively more stable than the components of cell mezophiles are why thermophiles are capable of living at higher temperatures than mesophiles. "The second school of thought, as presented in the works of Gaughran (21) and Allen (3), it believes that rapid reinstase of damaged or destroyed cells components is the key to the problem of biological resistance to high temperature."

oxygen requirements

Because of the diversity of mesophiles, the requirement of oxygen varies greatly. Aerobic breathing requires the use of oxygen and there is no anaerobic. There are three types of anaerobov. Optional anaeros grow in the absence of oxygen using fermentation instead. During fermentation, sugar is converted into acid, alcohol, or gases. If there is oxygen present, it will use instead of aerobic breathing. Umbered anaerobes cannot grow in the presence of oxygen. Aerotolerant Anaeroba can withstand oxygen.

Role

Microorganisms play an important role in the decomposition of organic matter and mineralization from nutrients. In aquatic environments, the variety of ecosystem allows the variety of mesophiles. The functions of each mezophila depends on the environment, which is especially important temperatures. Bacteria, such as mesophiles and thermophiles, are used in hodges due to their role in fermentation. "Traditional microbiologists use the following terms to indicate the overall (slightly arbitrarily) optimal temperature for the growth of bacteria: psychrophyls (15-20 ° C), mesophilas (30-37 ° C), thermophile (50-60 ° C) and extreme thermophiles ( up to 122 ° C). " Both mesophiles and thermophiles are used in hodges for the same reason; However, they grow, thrive and die at various temperatures. Psychotropic bacteria contribute to dairy products damage, getting mold or will be bad because of their ability to grow at lower temperatures, such as in the refrigerator.

Examples

Some famous mesophilas include listeria , golden Staphylococcus and intestinal wand . Other examples of species from mesophiles are Clostridium Kluyveri. , Pseudomonas Maltophilia. , NOVELLUS , Streptococcus pyrrolidonylpeptidase and pneumococcus . The various types of diseases and infections, as a rule, have pathogens from mesophilic bacteria, such as those that are listed above.

Listeria monocytogenesis

Listeria monocytogenesis It is a gram-positive bacterium. It is closely related to Bacillus. and staphilococci . This is a sticky, optional anaerobes, which is moving on peritriral flavors. L. Monocytogenesis Motors are limited from 20 ° C to 25 ° C. At optimal temperature, it loses its mobility. This bacterium is responsible for

Lactobacillus Bulgaricus.(Bulgarian wand) - Bacteria is named so because at one time it was allocated from Bulgarian acid milk "Yagurt". Unnormal motionless bacterium, reaching 20 μm in length and often connecting into short chains (Fig. 2.2). It is thermophilic and growing best at temperatures from 40 ° C. Milk rolls quickly, and the content of lactic acid in it reaches 32 g / l.

Fig. 2.2.

Streptococcus Thermophilus (thermophilic streptococcus) -it is often found on milking equipment, dairy dishes and in cheese milk. Sustainable for short-term pasteurization, but dies with high-temperature pasteurization. Thermophilic streptococcus, like Streptococcus Cremoris, It is long chains (Fig. 2.3).

The optimal temperature of its development is 40-45 ° C. He jointly with Lactobacillus Bulgaricus. Used to prepare yogurt and as a component of culture for the preparation of emmental cheese.

Streptococcus Thermophilus. It is extremely sensitive to penicillin and some antibiotics and is therefore used as a tesome microbial for biological determination (detection) of antibiotics in milk.

Fig. 2.3. Thermophilic lactic acid bacteria: Streptococcus Thermophilus. and Lactobacillus Bulgaricus.

Lactobacillus Acidophilum (acidophilic chopstick) - It is highlighted from the intestine in 1922, it dries milk for 24 hours.

Using bacteria of kind Lactobacillus Acidophilus.in the manufacture of children's and dietary food products, the ability to allocate specific antibiotic substances in these bacteria to allocate specific antibiotic substances in the process of vital activity, the growth of the bacteria of the intestinal stick group, the dysenteric stick, salmonella, coagulazo-positive staphylococci, etc. The bactericidal properties of the acidophilic sticks are amplified in the presence of lactic acid.

Fig. 2.4.

Propionic Bacteria (Propionic Cateria, RROPIONIBACTERIUM) - Dailed gram-cobled fixed rolling-like bacteria propagating binary division, optional anaerobes, measuring 0.5-0.8 or 1.0-1.5 μm (Fig. 2.5).

Fig. 2.5.

Proponionic bacteria live in the intestinal tract of ruminants, often appear in cheese milk. Pro-oxygen bacteria are used in the food industry (bakery, cheesecake), as well as in the microbiological industry as vitamin B12 producers.

Lactobacterium Helveticum - Long sticks, located in the form of individual cells and chains. Grow at 22-50 ° C, the optimal development temperature is 40 ° C. It grows if there is 2 or 5% of the table salt in the medium. The maximum acidity of milk reaches 300-350 ° t.

Widespread in nature. It can be isolated from the soil, decomposing organic substances and plants (Fig. 2.6). It is used in the production of blue cheeses, antifungal preparations, polysaccharides, proteolytic and other enzymes. Mushroom is an integral part of such cheeses as Roquefort, Stilton, Danish Blue And other cheeses with mold.

Fig. 2.6.

Penicillium Camemberti. - Special type of raw mold used for the production of soft bold cheese Karammbert, manufactured from cow's milk (Fig. 2.7).

Fig. 2.7.

Cheese has a white color to light cream, taste - sharp, piquant, slightly similar to the mushroom. Outside, ka- mumbberries are covered with fluffy white crust formed Peniculium Camemberti. or Peniculium Candidum.

It is believed that the first Camembert was made in 1791 by the Norman peasant Marie Alel. According to the legend, Marie Arles during the French revolution saved from death hiding from the persecution of the monk, who in gratitude revealed her the secret of making this cheese.

However, Goth cheese, which is now called Camembert, arose only at the end of the XIX century. In 1890, Engineer M. Ridel invented a wooden box, which was used to transport this cheese and allowed it to carry it over long distances, especially in the United States, where it became very popular. These boxes are still used.

Cheddar. When calculating Cheddar, the temperature of the second heating is 40-45 ° C, which contributes to the rapid reproduction of lactic acid bacteria. Even more intensifies the development of microflora cedderization - exposure of the reservoir in the crude bath for several hours to the increase in the necessary acidity. In the first days of ripening in the cheese, lactic acid streptococci predominate, the number of which reaches several billion in 1 g, then slow microflora begins.

Cheeses like Dutch (Dutch, Kostroma, Yaroslavsky). The amount of bacteria in 1 g of these cheeses is already in the first dyn of maturation reaches 2.5-3.5 billion. The growth of bacteria is enhanced by second heating and continues until then. While the cheese does not spend milk sugar (after 5-7 days.). Then the number of bacteria begins to decline. In the process of maturation, lactic chopsticks are gradually developing, the number of which by the end of ripening reaches 300-400 million in 1 g. After fermentation of dairy sugar, lactic acid bacteria are developing mainly as a result of the consumption of protein decomposition products.

Latvian and Yartsevsky Cheese. These cheeses have a higher moisture in comparison with Dutch type cheeses. The volume of microflora in the first days of ripening reaches 8-9 billion and 1 g of cheese. The number of sticks at the end of maturation does not exceed 70-80 million in 1 g, which is obviously explained by the more intensive development of streptococci. The ripening of these cheeses strongly affects the microflora of the mucus developing on its surface. The microflora of the mucus consists of lactic acid bacteria, yeast, micrococci, mold, proteolytic bacteria. Yeast and mold develop intensively in the first days of ripening, then micrococci and proteolytic bacteria come to replace them. The presence of mucus on the surface of the cheese accelerates the ripening process, especially in the subcortical layer, which is characterized by a more pronounced taste and the smell of the test.

In all considered variants, microbiological processes are followed by one type, only the maximum amount of microflora varies. So, behind the sharp rise in the number of microflora at the beginning of the process there is a slow down its descent. The main process is the lactic acid, the remaining elements of microflora are more or less random. The lactic acid process always goes in the two phases: lactic acid streptococci - lactic chopsticks whose ratio changes from the type to the type of cheese.

Russian cheese. This cheese refers to pressed cheeses with a low temperature of the second heating and partial cedderization of the cheese mass. In order to activate the lactic acid process into pasteurized milk, an increased quantity of 0.8-1% is made. Zakvaska consists of mesophilic lactic acid streptococci and aroma-forming streptococci.

The peculiarity of the production of Russian cheese is that after a second heating to a temperature of 41-42 ° C, the cheese mass is kept at this temperature for a certain time - subjected to cedderization. The duration of excerpt is 30-40 minutes. The entire process of processing the cheese mass from cutting to the formation is 120-140 minutes. Such long-term processing creates optimal conditions for the reproduction of lactic acid bacteria. Before the end of the grain treatment, its partial avenue is carried out, which in turn leads to the subsequent suppression of the lactic acid process.

If at the first stages of the production of the cheese, the lactic acid process was suppressed by any reason (for example, the development of bacteriophage, the presence of inhibitory inhibitors in milk), the embonimation creates conditions for the reproduction of unnecessary saline-resistant microorganisms. The most dangerous salt-resistant microorganisms are coagulazo-positive staphylococci, the intensive reproduction of which can lead to the accumulation of enterotoxin, which makes cheese unsuitable for use.

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Thermophilic microorganisms have the shape of a stick and form disputes. The ability of thermophilic microbes to form disputes is considered as a device to the conditions of the medium in which they live. It is natural, since, with a propagation of thermophiles, in some cases, such a temperature is formed, which exceeds the maximum necessary not only for reproduction, but also for the very existence of vegetative forms. The disputes of the thermofils easily carry heating to 100 ° C for 10-29 and even 50-60 hours. Thermophiles are described that do not form a dispute.

Thus, a micrococcus was discovered in milk, which multiplied at a temperature of from 20 to 70 °.
Cycling allocated a lactic acid bacterium with an optimal growth temperature of 50 ° C. In addition, thermophilic vibrium, spirochetes, nice forms are known.
Thermophilic microorganisms need to reproduce in free access of oxygen (aerobes), but the anaerobic thermophiles are also known. Some thermophiles possess mobility.
Microorganisms that are capable of reproduction under high temperatures are divided into three groups depending on the temperature limits of their growth (maximum, optimum and minimum).
1. Snothermal, or true, thermophiles are multiplied at a temperature of 75-80 °. The optimal growth temperature is 50-65 °. Do not develop at 28-30 °.
2. Euriteram thermophiles multiply at a temperature of from 28 to 75 °. Optimum reproduction is the same, that is, 50-65 °.
3. Thermal thermal thermophiles are able to develop under conditions of broad temperature limits (from 5-10 to 70 °). Optimum reproduction 35-45 °.
The second and third groups of microorganisms in nature are often found, while representatives of the first group are detected less often. Many of the microorganisms of southern soils (mesophilas) closely adjacent to thermophiles and can develop at a temperature of 50-55 °.

Thermophilic microorganisms are powered by a variety of substances. Some of them are used as food only protein substances, others absorb only the amino acids of the fatty and aromatic row.

Mishoustin is proved that some thermophilic bacteria cause urea fermentation. Imshchensky, Egorova, etc. described the thermophilishals assimilating ammonium nitrogen. Thermophilic bacteria are also known, absorbing gas nitrogen gaseous, as well as auto-flowing thermophilic bacteria assimilating mineral nitrogen. The possibility of absorption of atmospheric nitrogen with thermophilic microorganisms is not sufficiently studied.
On meat idepton agar, many thermophiles form a very large colonies, often propagating the entire surface of the agar plate. Different types of thermophiles form colonies of different magnitudes, shapes and structures. Many types of thermophilic microbes dilute germination on protein environments. Often they form indole. Some types of peptic milk, others roll it; Often milk does not change. Many thermophiles decompose sugar, starch and alcohols with acid formation - acetic, ant, dairy, oil; Some assimilate fatty acids and aromatic hydrocarbons. For the cultivation of thermophilic microbes, conventional meat-beepons are suitable.
For their best growth, the extracts of liver, cystine, as well as spinach extracts, peas and vegetable beams are used.
Thermophiles are found on the globe everywhere. Hot springs of volcanic locations contain them constantly. Many thermophiles are found in the soil of lakes, ponds, rivers. A huge amount of them is in the wastewater and in the ILE of the sewage facilities. Very often they live in the intestines of animals, birds, man. Thermophiles are also found in the air and food products (milk, cheese, canned food). Effective soils contain up to 10% of thermophilisses from the total number of microorganisms in them. Self-heating of the hay, grains, cotton, peat, manure, animal leather and otherwise due to the activity of thermophilles. Prof. E.N. Mysoustin is proven that the population of soil with thermalphilants depends on the degree of its eyepiecery and fertilizer by manure.
Previously, it was believed that the southern soil was richer by thermophilics that the soil of locality with a hot climate is the place of their origin. In fact, it turned out that virgin soils, regardless of their location, poorer thermophilic; It is also established that the uniform soils of the northern regions contain a huge amount of thermophilis.
The abundance of thermophilic microorganisms in nature leads to contamination of feed tools and various products. Thermophilic microbes penetrate the intestines of animals and man and together with excrement fall into the manure where their reproduction occurs. The peculiarities of the thermophilles depend on the conditions in which they live. With an increase in the temperature of the medium to 60-70 ° and more habitat conditions of microorganisms change; At the same time, firstly, the solubility of gases (carbon dioxide, nitrogen, hydrogen, ammonia, methane decreases; Secondly, the viscosity of liquids decreases and their osmotic pressure increases. When the temperature increases, the speed of chemical and enzymatic processes increases, the effect of the formed toxic products is accelerated and increased. These phenomena determine the physiological features of the thermalphiles. Thermophilic microorganisms grow at elevated temperatures much faster than other microorganisms. Such thermophilic functions such as the movement, respiration and transformation of nutrients are performed in them much faster than other types of microbes. At low temperature, microbial cells are at rest; With its increase, they begin to share. The division of each microbial cell is performed within a few minutes. The reproduction of microorganisms is accelerated with an increase in the temperature of the medium to the limits of the optimum characteristic of them. However, after the cessation of growth, continuing enzymatic processes cause a further increase in the temperature of the manure. From the peculiarities of the organic matter on which thermophiles live, their qualitative composition depends largely. So, in cotton, straw and solo dung, cellulose thermophiles are developing, in the heated leather - proteolytic and so on.

The microbiological processes of decomposition of organic substances, depending on the temperature of the touring conditions, can flow under the influence of mesophilic microorganisms (at normal temperature), and with elevated thermofili. Thermophiles in physiological represents are form close to mesophiles. It is probable that the adaptation of mesophiles to reproduction under high temperature changes changes their species signs, as a result of which the similarity with the initial form is largely lost. Some well-known bacterial species do not have thermophilic races. There are many transitional forms between mesophilic and thermophilic microorganisms, and some mesophiles have separate properties or features, very characteristic of thermophilos (for example, emergency speed of reproduction on nutrient media).

Prof. A.A. Imhenetsky believes that thermophilic microorganisms have so characteristic features that it allows you to allocate them into an independent group, combined with the following properties:
1) thermophilic cells are capable of assimilating and dissimilated at high temperatures, which is based on the physicochemical features of their proteins;
2) Thermophiles have the ability to multiply extremely quickly, but at the same time cells are also rapidly aging and die off;
3) Thermophils are characterized by high biochemical activity.

There are several hypotheses to explain the origin of thermophilic microorganisms. Microbiologists believe that microorganisms, adapting to the surrounding conditions, due to the laws of evolution change their heredity. The adaptation of microorganisms to existence at high temperatures, i.e., the conversion of mesophilic microorganisms into thermophilic, in nature is constantly. In the same way, the inverse transformation of thermophilic microorganisms into mesophils may occur when a resistant change in the temperature regime of the external environment towards it is reduced.
The experimental works of a number of authors who managed to increase largely the maximum growth temperature of various microbes in laboratory conditions.
There is a large material collected by microbiologists, confirming the correctness of the hypothesis explaining the origin of thermophilic microorganisms from the mesophiles to the latter to high temperature.
This hypothesis, called adaptation, is based on the materialistic teaching of Michurin biology on the influence of external conditions for the change in the hereditary substance. "External conditions, being included, assimilated with a living body, become no longer external conditions, but internal, i.e. They become particles of a living body and for their growth and development already require that foods, those environmental conditions, which in the past they themselves ". Thus, mesophilic microbes, assimilating living conditions at high temperatures, change the type of metabolism, lose their conservative signs, change their heredity and turn into thermophiles.
The self-depring of organic residues is in close dependence on the reproduction and biochemical activity of thermophilis. The number of thermophilic microbes in the fresh manure is relatively small. It equals approximately 1-4% of the total number of microorganisms in the manure, while 96-99% are mesophilic microbes capable of multiply at relatively low temperatures. But with a strong warming up of organic substances, the number of thermophiles reaches 73% or more, and the number of mesophiles decreases.
According to Tukalevskoy, the number of mesophilic microorganisms in the compost taken SBIs reached 173 million, but this number of mesophiles decreased to 7 million on the first week after the biotermic heating of the compost. According to our observations, the decrease in the amount of mesophiles when the manure is heated - the phenomenon is quite natural. It is most strongly expressed in the first days after an increase in temperature to 60-70 ° (Table 4). From Table 4, it can be seen that the number of thermophiles in the fresh manure does not exceed, for some exceptions, one, sometimes several thousand per unit of the source material; Exceptions are explained by the fact that the source material was already under warming up. The number of microbes capable of multiplying at relatively low temperatures (28-37 °) was enormous.