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Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Plants live in association with diverse microbial consortia. These microbes, referred to as the plant's microbiota, live both inside (the endosphere) and outside (the episphere) of plant tissues, and play important roles in the ecology and physiology of plants. [5] "The core plant microbiome is thought to comprise keystone microbial taxa that ...
These microorganisms consist of naturally occurring microbes, such as photosynthesizing bacteria, lactic acid bacteria, yeasts, and fermenting fungi, which can be applied to increase soil microbial diversity. The application of effective microorganisms improves soil structure and fertility while significantly boosting biological diversity.
Toxins: These can be non-host-specific, which damage all plants, or host-specific, which cause damage only on a host plant. Effector proteins: These can be secreted by pathogens such as bacteria, fungi, and oomycetes [6] [7] into the extracellular environment or directly into the host cell, often via the Type three secretion system. Some ...
Microbiota are the range of microorganisms that may be commensal, mutualistic, or pathogenic found in and on all multicellular organisms, including plants. Microbiota include bacteria , archaea , protists , fungi , and viruses , [ 2 ] [ 3 ] and have been found to be crucial for immunologic, hormonal, and metabolic homeostasis of their host.
Microbes can make nutrients and minerals in the soil available to plants, produce hormones that spur growth, stimulate the plant immune system and trigger or dampen stress responses. In general a more diverse set of soil microbes results in fewer plant diseases and higher yield.
Bacterial soft rots are caused by several types of bacteria, but most commonly by species of gram-negative bacteria, Erwinia, Pectobacterium, and Pseudomonas. It is a destructive disease of fruits, vegetables, and ornamentals found worldwide, and affects genera from nearly all the plant families.
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae