Category: Agricultural Microbiology Notes

Anaerobic decay or decomposition
Azotobacter
Bacterial Genetics
Bacteriophages – Structure and Properties of Bacterial Viruses
Beneficial microorganisms in Agriculture
Biodegradable Plastics
Biogas and Alcohol Production
Biological Nitrogen Fixation
Bioremediation
Biosensor
Blue green algae and Azolla
Composting
Environmental Microbiology
Gene Expression
Genetic Engineering -Plasmids, Episomes
Genetically Modified Organism
Genetics of Nodulation and N Fixation
Germ Theory of Disease
History of Bioplastics
Interrelationship between microorganisms – Beneficial and harmful relationship
introduction to microbiology
Lytic and Lysogenic Cycles – Phage Multiplication Cycle
Methods of freezing
Microbes in Cheese and Yoghurt
Microbial Agents for Control of Plant Diseases
Microbial Metabolism – Autotrophs
Microbial Products
Microbial Transformation of Phosphorus and Sulphur
Microbial Transformations of Carbon
Microbial Transformations of Nitrogen
Microbiology of Food – Microbial Spoilage
Plant – Microbe Interactions
Preservation by Using Chemicals
Principles of Food Preservation
Protection Against Infections – II
Protection Against Infections
Soil Microbiology – Microbial Groups in Soil
Types of infection
Utility Biosensors for applications in Agriculture in Food or Fruit Quality Control
Viroid

Viroid

Viroid A virus is a small infectious agent that can replicate only inside the living cells of organisms. Most viruses are too small to be seen directly with a light microscope. Viruses infect all types of organisms, from animals and plants to bacteria and archaea. Since the initial discovery of tobacco mosaic virus by Martinus […]

Utility Biosensors for applications in Agriculture in Food or Fruit Quality Control

Utility Biosensors for applications in Agriculture in Food/Fruit Quality Control Quality control is the essential part of a food industry and efficient quality assurance is becoming increasingly important. Consumers expect good quality and healthy food at a given price; with good shelf life and high safety while food inspections require good manufacturing practices, safety, labelling […]

Types of infection

Types of infection Viruses in animal cells show a variety of infection patterns: • Lytic infection: destroys host cells. • Persistent infection: host cell continues to shed virus over long time. Cell gradually becomes recognizably poorer (recognized as cytopathic effect, or CPE), eventually “crumps out”. • Transformation: infection by certain viruses causes cells to change, […]

Protection Against Infections

Protection Against Infections The control of microbial growth is necessary in many practical situations, and significant advances in agriculture, medicine, and food science have been made through study of this area of microbiology. The microorganisms are ubiquitous in nature. In order to study the nature and characteristics of a particular microbe, it is essential to […]

Preservation by Using Chemicals

Preservation by Using Chemicals A preservative is defined as only substance which is capable of inhibiting, retarding or arresting the growth of microorganisms. Microbial spoilage of food products is also controlled by using chemical preservatives. The inhibitory action of preservatives is due to their interfering with the mechanism of cell division, permeability of cell membrane […]

Plant – Microbe Interactions

Plant – Microbe Interactions Plant -Microbe symbioses Many microbes (bacteria, fungi) have important symbioses with plants Rhizosphere= thin layer of soil immediately attached to root hairs of plants. Typically contains 109 microbes/g of soil. Many rhizosphere organisms are ectosymbionts, living outside the roots. Others are endosymbionts, living inside or penetrating into plant roots. Many of […]