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Industrial microbiology is a branch of biotechnology that applies microbial sciences to create industrial products in mass quantities, often using microbial cell factories. There are multiple ways to manipulate a microorganism in order to increase maximum product yields. Introduction of mutations into an organism may be accomplished by ...
Bacilli usually have a rod or cylinder shape. Examples include Listeria, Salmonella typhimurium, Yersinia enterocolitica, and Escherichia coli. Yersinia enterocolitica colonies growing on XLD agar plates Escherichia coli Color-enhanced scanning electron micrograph showing Salmonella typhimurium (red) invading cultured human cells
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).
Microbial ecology: the relationship between microorganisms and their environment; Microbial genetics: the study of how genes are organized and regulated in microbes in relation to their cellular functions Closely related to the field of molecular biology; Cellular microbiology: a discipline bridging microbiology and cell biology
For example, microbial symbiosis plays a crucial role in the immune system. The microorganisms that make up the gut flora in the gastrointestinal tract contribute to gut immunity, synthesize vitamins such as folic acid and biotin , and ferment complex indigestible carbohydrates . [ 109 ]
In meat processing, biopreservation has been extensively studied in fermented meat products and ready to eat meat products. [17] [18] [19] The use of native or artificially-introduced microbial population to improve animal health and productivity, and/or to reduce pathogenic organisms, has been termed a probiotic or competitive enhancement ...
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 ...
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).