Introduction to Microbiology

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Applied microbiology is the branch of biology in which the study of enzymes related to some prokaryotes and eukaryotic microbes, proteins, applied genetics, and molecular biology is performed. It is u…

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Industrial microbiology is related to the commercial use of microbes in which economic, social, and environmental processes and products are included. It is used for fermentation-based production and …

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Microbes help in fermentation, which changes raw materials into useful products like bread, cheese, yoghurt, wine, vinegar, and soy sauce. They also help improve taste, texture, flavour, and preservat…

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Milk is pasteurized first to destroy unwanted microbes. Then it is fermented with Streptococcus thermophilus and Lactobacillus delbrueckii in 1:1 proportion. Lactose is converted into lactic acid, whi…

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Lactic acid formed during fermentation makes milk proteins gel and gives yoghurt its dense texture. Acetaldehyde-like compounds formed by lactobacilli give yoghurt its characteristic taste.

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Streptococcus thermophilus is added with Lactobacillus delbrueckii in yoghurt production. It helps form lactic acid, which gels the proteins and gives yoghurt its dense consistency.

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Milk is first tested, then sourness is increased by adding Lactobacillus lactis, Lactobacillus cremoris, and Streptococcus thermophilus. After that, whey is removed to make the texture dense. Fungal p…

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Cheese is produced with the help of fungi because fungal protease is used at present to make vegetarian cheese. Other milk products such as yoghurt, butter, and cream are produced with bacteria presen…