Applications of microbes in medicine, agriculture and biotechnology

Microorganisms, concretely the bacteria and fungi, have accommodated humans since hundreds of years for the purport of aliment, drugs, and other high-value chemical products. The utilization of microbes for fermentation is kenned since Neolithic age. Microbes not only give a good taste, texture and smell to the foods, but additionally engender certain inhibitory compounds that avail in ceasing victuals spoilage thus incrementing the storage and safety of aliment. Lactobacilli are consequential in the engenderment of foods that require lactic acid fermentation, eminently dairy products (yogurt and cheese), fermented vegetables (olives, pickles, and sauerkraut), fermented meats [salami], and sourdough bread. The utilization of Lactobacilli in the victuals industry has a long history, and the functions of the bacteria in the industrial setting have been well studied. The genera paramount members of this group are Lactobacillus, Leuconostoc, Pediococcus and Streptococcus. These organisms are heterotrophic and generally have intricate alimental requisites due to destitute of many biosynthetic capabilities. Consequently, most species have multiple requisites for amino acids and vitamins. The best example of drug engenderment by microbes lies in antibiotics engenderment.

  • Agriculture Microbiology
  • Food Microbiology
  • Industrial Microbiology
  • Medical Microbiology

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