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Food microbiology laboratory at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies. The branches of microbiology can be classified into pure and applied sciences. [1] Microbiology can be also classified based on taxonomy, in the cases of bacteriology, mycology, protozoology, and phycology.
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This subdivision of microbiology involves the identification, classification, and characterization of bacterial species. [1] Because of the similarity of thinking and working with microorganisms other than bacteria, such as protozoa, fungi, and viruses, there has been a tendency for the field of bacteriology to extend as microbiology. [2]
2.4.2 Subdivisions. 2.4.3 ... Download as PDF; Printable version ... either the discoverer or a famous person in the field of microbiology, for example Salmonella is ...
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Some members of subdivision 1 are able to use D-glucose, D-xylose, and lactose as carbon sources, [10] but are unable to use fucose or sorbose. [29] Members of subdivision 1 also contain enzymes such as galactosidases used in the breakdown of sugars. [10] Members of subdivision 4 have been found to use chitin as a carbon source. [30] [31] [10]
Medical microbiology, the large subset of microbiology that is applied to medicine, is a branch of medical science concerned with the prevention, diagnosis and treatment of infectious diseases. In addition, this field of science studies various clinical applications of microbes for the improvement of health.
However, less than 1% of the microorganisms present in common environments can be cultured in isolation using current means. [5] With the emergence of biotechnology, Microbiologists currently rely on molecular biology tools such as DNA sequence-based identification, for example, the 16S rRNA gene sequence used for bacterial identification.