INDUSTRIAL USES OF BACTERIA PDF DOWNLOAD

Industrial microorganisms are used to produce many things, including food, alcoholic beverages, cosmetics, photography, pharmaceuticals and construction. The part played by bacteria, yeasts and molds in the fields of medicine and agriculture is rather widely known. A few of the industrial applications of bacterio. Bacteria are used in industry in a number of ways that generally exploit their natural metabolic capabilities. They are used in manufacture of foods and production of antibiotics, probiotics, drugs, vaccines, starter cultures, insecticides, enzymes, fuels and solvents.


INDUSTRIAL USES OF BACTERIA PDF DOWNLOAD

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INDUSTRIAL USES OF BACTERIA PDF DOWNLOAD


Bacterial reduction of ferric iron is common in waterlogged soils, bogs, and anaerobic portions of lakes. In an acidic environmentiron does not readily oxidize from the ferrous to the ferric state.

INDUSTRIAL USES OF BACTERIA PDF DOWNLOAD

The use of microbes in the various processes of industrial uses of bacteria textiles, food and beverage, leather, dairy and the like are a vital part in Industrial Microbiology.

The authors have attempted to get together these and other applications of microbiology to industry. Agents of disease[ edit ].

Who should attend This conference should appeal to any scientist or engineer wishing to gain a greater knowledge of the diverse uses of bacteria industrially. Industrial uses of bacteria are used in manufacture of foods and production of antibiotics, probiotics, drugs, vaccines, starter cultures, insecticides, enzymes, fuels and solvents.

In addition, with genetic engineering technology, bacteria can be programmed to make various substances used in food science, agriculture and medicine. The genetic systems of bacteria are the foundation of the biotechnology industry discussed below.

In the foods industry, lactic acid bacteria such as Lactobacillus, Lactococcus industrial uses of bacteria Streptococcus are used in the manufacture of dairy products such as cheeses, including cottage cheese and cream cheese, cultured butter, sour cream, buttermilk, yogurt and kefir.



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