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Peptone water is a microbial growth medium composed of peptic digest of animal tissue and sodium chloride. The pH of the medium is 7.2±0.2 at 25 °C and is rich in tryptophan . [ 1 ] Peptone water is also a non-selective broth medium which can be used as a primary enrichment medium for the growth of bacteria.
The medical application to industrial microbiology is the production of new drugs synthesized in a specific organism for medical purposes. Production of antibiotics is necessary for the treatment of many bacterial infections. Some natural occurring antibiotics and precursors, are produced through a process called fermentation. The ...
Separation of biomass: separating the biomass (microbial cells) generally carried out by centrifugation or ultra-centrifugation. If the product is biomass, then it is recovered for processing and spent medium is discarded. If the product is extra cellular the biomass will be discarded. Ultra filtration is an alternative to the centrifugation.
Microbial metabolism is the means by which a microbe obtains the energy and nutrients (e.g. carbon) it needs to live and reproduce. Microbes use many different types of metabolic strategies and species can often be differentiated from each other based on metabolic characteristics.
Microbiology (from Ancient Greek μῑκρος (mīkros) 'small' βίος (bíos) 'life' and -λογία () 'study of') is the scientific study of microorganisms, those being of unicellular (single-celled), multicellular (consisting of complex cells), or acellular (lacking cells).
Bacterial movement depends not only on the characteristics of the medium, but also on the use of different appendages to propel. Swarming and swimming movements are both powered by rotating flagella. [ 14 ] [ 46 ] Whereas swarming is a multicellular 2D movement over a surface and requires the presence of surfactant substances, swimming is ...
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
A variety of media exist, but invariably contain a carbon source, a nitrogen source, water, salts, and micronutrients. In the production of wine, the medium is grape must. In the production of bio-ethanol, the medium may consist mostly of whatever inexpensive carbon source is available. [citation needed]