Products related to Microorganisms:
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Managing Microorganisms
A significant portion of basic and applied life science research requires microorganisms as study specimens.Managing Microorganisms aims to be the standard reference for anyone who works with microorganisms, primarily bacteria and fungi.It is applicable to researchers who maintain their own collections of strains, and those who use one of the many public service culture collections.The book includes coverage of: · methods of preservation and characterization for different groups of microorganisms; · best practice guidelines for culture collection management; · how to protect investment in research with microorganisms; · where to source authenticated microorganisms; · how to store, handle and distribute microorganisms effectively and safely; · the factors to consider in designing a sustainable business plan for a culture collection; · the consideration of health and safety issues, and the wider regulatory environment.Managing Microorganisms is an essential reference for anyone working with microorganisms and culture collections.In addition, it will be of great use for academic researchers and students in applied life sciences, especially those who are involved in sourcing and maintaining reference strains, whilst it also will provide a useful guide for consultants, biotechnologists and other members of bioindustry.
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Growth : From Microorganisms to Megacities
A systematic investigation of growth in nature and society, from tiny organisms to the trajectories of empires and civilizations.Growth has been both an unspoken and an explicit aim of our individual and collective striving.It governs the lives of microorganisms and galaxies; it shapes the capabilities of our extraordinarily large brains and the fortunes of our economies.Growth is manifested in annual increments of continental crust, a rising gross domestic product, a child's growth chart, the spread of cancerous cells.In this magisterial book, Vaclav Smil offers systematic investigation of growth in nature and society, from tiny organisms to the trajectories of empires and civilizations.Smil takes readers from bacterial invasions through animal metabolisms to megacities and the global economy.He begins with organisms whose mature sizes range from microscopic to enormous, looking at disease-causing microbes, the cultivation of staple crops, and human growth from infancy to adulthood.He examines the growth of energy conversions and man-made objects that enable economic activities—developments that have been essential to civilization.Finally, he looks at growth in complex systems, beginning with the growth of human populations and proceeding to the growth of cities.He considers the challenges of tracing the growth of empires and civilizations, explaining that we can chart the growth of organisms across individual and evolutionary time, but that the progress of societies and economies, not so linear, encompasses both decline and renewal.The trajectory of modern civilization, driven by competing imperatives of material growth and biospheric limits, Smil tells us, remains uncertain.
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Iron Uptake and Homeostasis in Microorganisms
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Microorganisms and enzymes for lignocellulosic biorefineries
Microorganisms and Enzymes for Lignocellulosic Biorefineries comprehensively deals with enzymes and microorganisms for lignocellulosic degradation, along with challenges in the engineering of lignocellulolytic enzymes and mining and engineering for better enzymes.The book discusses commonly used bioprocesses for lignocellulosic biorefinery, including separated hydrolysis, fermentation and simultaneous saccharification, and consolidated bioprocessing.Among these methods, construction of microbial co-culturing systems via consolidated bioprocessing is regarded as a potential strategy to efficiently produce biochemicals and biofuels, providing theoretical direction for constructing efficient and stable biorefinery process system in the future. The book discusses the construction of high-performance enzyme cocktails and presents progress witnessed in engineering lignocellulolytic enzymes, enzyme-producing microorganisms, and future perspectives within the context of developing cost-effective lignocellulose conversion processes.
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Why do microorganisms spoil food?
Microorganisms spoil food because they use the nutrients in the food as a source of energy and growth. Bacteria, molds, and yeasts are the main culprits of food spoilage, and they thrive in the right conditions of moisture, warmth, and pH levels. As they grow and reproduce, they produce enzymes and waste products that break down the food's proteins, fats, and carbohydrates, leading to changes in texture, color, flavor, and odor. This ultimately makes the food unpalatable and unsafe to eat.
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What are microorganisms?
Microorganisms are tiny living organisms that are too small to be seen with the naked eye. They include bacteria, viruses, fungi, and protists. Microorganisms can be found in almost every environment on Earth, including soil, water, and the human body. While some microorganisms can cause disease, many are beneficial and play important roles in processes such as decomposition, nutrient cycling, and food production.
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How do microorganisms reproduce?
Microorganisms reproduce through a process called binary fission, where a single cell divides into two identical daughter cells. This process allows microorganisms to rapidly increase in number. Some microorganisms, like bacteria, can also reproduce through conjugation, where genetic material is exchanged between two cells. Overall, microorganisms have various methods of reproduction that allow them to adapt and thrive in different environments.
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Do microorganisms die in acid?
Yes, many microorganisms can die in acidic conditions. Acidic environments can disrupt the cell membranes and denature the proteins of microorganisms, leading to their death. However, some microorganisms, suchjson as acidophilic bacteria, are able to survive and even thrive in acidic conditions. These acidophilic microorganisms have evolved mechanisms to maintain their internal pH and protect their cellular structures from the damaging effects of acidity.
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Brock Biology of Microorganisms, Global Edition
Get a solid understanding of the major concepts in microbiology with a textbook t hat offers cutting-edge research findings, powerful tools, and visuals.Brock Biology of Microorganisms, Global Edition, 16th Edition is the latest version of the most authoritative textbook in the field, offering powerful, accurate, yet accessible content surrounding the basic concepts of microbiology. The text guides you through the six major themes of microbiology — Evolution, Cell Structure and Function, Metabolic Pathways, Information Flow and Genetics, Microbial Systems, and the Impact of Microorganisms — as outlined by the American Society for Microbiology Conference on Undergraduate Education (ASMCUE). Following a modern robust approach, the book supports your knowledge of the genomics and other omics" maze - concepts that are fundamental to the field and have transformed and revolutionised microbiology.Furthermore, it provides concrete examples of how powerful tools have allowed microbiologists to probe deeper and further into the microbial world than ever before.
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Agricultural Proteomics Volume 1 : Crops, Horticulture, Farm Animals, Food, Insect and Microorganisms
This book will cover several topics to elaborate how proteomics may enhance agricultural productivity. These include crop and food proteomics, farm animal proteomics, aquaculture, microorganisms and insect proteomics. It will also cover several technical advances, which may address the current need for comprehensive proteome analysis.An emerging field of the proteomics aim is to integrate knowledge from basic sciences and to translate it into agricultural applications to solve issues related to economic values of farm animals, crops, food security, health, and energy sustainability.Given the wealth of information generated and to some extent applied in agriculture, there is the need for more efficient and broader channels to freely disseminate the information to the scientific community.
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Diagnosis of Pathogenic Microorganisms Causing Infectious Diseases
Infectious diseases are caused by the pathogenic microbial organisms.These microbes can multiply and can cause an infection, once they enter the body.Infectious diseases are transmissible, and may cause mild to life-threatening illnesses.It can be airborne, waterborne, foodborne, and soilborne.It can be spread through direct contact (human to human, animal to human).It has also been one of the leading causes of human deaths.Therefore, there is a need to have rapid diagnostic methods to prevent and control these diseases.This book titled “Diagnosis of Pathogenic Microorganisms Causing Infectious Diseases” will help the scientific community to understand the transmission dynamics of some infectious diseases of public health importance.
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10PCS Plastic Petri Dishes with Lid Culture For Fungi Bacteria and Other Microorganisms Pre-sterile
10PCS Plastic Petri Dishes with Lid Culture For Fungi Bacteria and Other Microorganisms Pre-sterile
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Can microorganisms pass through materials?
Yes, microorganisms can pass through materials depending on their size and the porosity of the material. Some microorganisms are small enough to pass through tiny openings in materials like fabrics, filters, or even some types of plastics. This is why it is important to use materials that are specifically designed to block the passage of microorganisms in certain applications, such as in medical settings or food processing.
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What are the smallest microorganisms?
The smallest microorganisms are bacteria and archaea. These single-celled organisms are so tiny that they can only be seen under a microscope. Some bacteria and archaea are as small as 0.2 micrometers in diameter, making them the smallest known living organisms. Despite their small size, bacteria and archaea play crucial roles in various ecosystems and are essential for many biochemical processes.
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At which temperatures do microorganisms multiply most rapidly in food?
Microorganisms multiply most rapidly in food at temperatures between 40°F (4°C) and 140°F (60°C). This temperature range is known as the "danger zone" for food safety, as it allows bacteria to grow and multiply quickly.
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What do microorganisms need to reproduce?
Microorganisms need a suitable environment with the right temperature, pH level, and nutrients to reproduce. They also require moisture and oxygen to carry out their metabolic processes and grow. Additionally, some microorganisms may need specific conditions such as light or darkness to reproduce successfully. Overall, providing the necessary environmental conditions is crucial for the reproduction of microorganisms.
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