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Microbial inoculants, also known as soil inoculants or bioinoculants, are agricultural amendments that use beneficial rhizosphericic or endophytic microbes to promote plant health. Many of the microbes involved form symbiotic relationships with the target crops where both parties benefit ( mutualism ).
Inoculation is the act of implanting a pathogen or other microbe or virus into a person or other organism. It is a method of artificially inducing immunity against various infectious diseases.
The application of this newly discovered natural principle to the problem of packaging of inoculants may well have been an important commercial advance. But once nature's secret of the noninhibitive quality of certain strains of the species of Rhizobium was discovered, the state of the art made the production of a mixed inoculant a simple step.
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
Representation of bioreactors. They are used to store the microbes while they are producing desired product of interest. Industrial microbiology is a branch of biotechnology that applies microbial sciences to create industrial products in mass quantities, often using microbial cell factories.
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