INDUSTRIAL SIGNIFICANCE OF VIRUSES
Viruses are non-cellular microorganisms that consist of nucleic acid (DNA or RNA) and proteins. They can only replicate within aliving cell, including cells of animals, […]
Food Microbiology
INDUSTRIAL SIGNIFICANCE OF ACTINOMYCETES
Actinomycetes are fungi-like bacteria. They are widespread in nature, and can be found in the soil, water and in compost. Actinomycetes form branching hyphae or […]
INDUSTRIAL SIGNIFICANCE OF BACTERIA
Bacteria are prokaryotic cells. They are single celled microorganisms that are ubiquitous in nature. Morphologically, bacteria measure between 0.5 to 10 µm in diameter. Bacteria […]
INDUSTRIAL SIGNIFICANCE OF YEASTS
Yeasts are the single celled growth forms of most fungi. Yeasts are unicellular fungi. They are heterotrophic organisms that require organic carbon as there common […]
INDUSTRIAL SIGNIFICANCE OF MOULDS
Moulds are filamentous fungi. They are known as filamentous fungi because they have hyphae which are long branching filaments of fungi. Moulds are multicellular fungi […]
BIOLOGY AND INDUSTRIAL SIGNIFICANCE OF MICROORGANISMS
Industrial microbiology includes the use of microorganisms to manufacture food, drugs and other industrial products of economic importance in large quantities. The microorganisms used in […]
BIOSURFACTANTS
BIOSURFACTANTS The surface active agents synthesized by microbes are mainly composed of glycolipids, peptides, lipoproteins, fatty acids, glycopeptides and phospholipids. Several factors affect the production […]
SURFACTANTS
A surfactant is a chemical substance or an organic compound that lowers the surface tension between two liquids. They can also be applied to lower […]
CELL DENSITY METER
Cell density meter is an instrument that is used for measuring of the density of (microbial) cells in suspension. The cell density meter is a […]
YERSINIA ENTEROCOLITICA INFECTION: DETECTION, PATHOGENESIS AND TREATMENT
Yersinia enterocolitica is a Gram-negative, toxigenic, pleomorphic, non-lactose fermenting, aerobic and facultative anaerobic, food-borne and water-borne rod-like bacterial pathogen or coccobacillus in the genus Yersinia. […]
ISOLATION, CHARACTERIZATION, AND PRESERVATION OF MICROBES
The enrichment techniques for the isolation of microbes from their natural habitat are usually designed for the selective multiplication and/or isolation of only some of […]
ISOLATION, CHARACTERIZATION, AND PRESERVATION OF MICROORGANISMS OF INDUSTRIAL IMPORTANCE
According to Louis Pasteur, “The microorganism will have the last word”. Industrial microorganism primes itself in the commercial exploitation of microorganisms for the benefit of […]