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MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
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).
The production of organic solvents like acetone, butanol, and isopropanol through fermentation was one of the first things to be produced by using bacteria, since achieving the necessary chirality of the products is easily achieved by using living systems. [8] Solvent fermentation uses a series of Clostridia bacterial species. Solvent ...
Bacteria have been used in the production of food for a very long time, and specific strains have been developed and selected for that work on an industrial scale. They can be used to produce enzymes, amino acids, flavourings, and other compounds used in food production. With the advent of genetic engineering, new genetic changes can easily be ...
Currently, the main purpose in managing soil phosphorus is to optimize crop production and minimize P loss from soils. PSB have attracted the attention of agriculturists as soil inoculums to improve the plant growth and yield. When PSB is used with rock phosphate, it can save about 50% of the crop requirement of phosphatic fertilizer.
All saprotrophic bacteria are unicellular prokaryotes, and reproduce asexually through binary fission. [2] Variation in the turnover times (the rate at which a nutrient is depleted and replaced in a particular nutrient pool) of the bacteria may be due in part to variation in environmental factors including temperature, soil moisture, soil pH, substrate type and concentration, plant genotype ...
Fruiting gliding bacteria Hydrobacteria "Deferrisomatota" Desulfobacterota C Hydrobacteria "Deferrimicrobiota" Begmatov et al. 2022 Desulfobacterota E "Tharpellota" Hydrobacteria "Moduliflexota" corrig. Sekiguchi et al. 2015 KSB3 Hydrobacteria "Methylomirabilota" Viljakainen & Hug 2021ex Chuvochina et al. 2023 NC10 "Rokubacteria" (CSP1-6 ...