Microbiology Note – Online Biology Notes

Cell Coat - Definition, Functions, Structure

Cell Coat – Definition, Functions, Structure

Cell Coat Definition Extracellular Materials Cell Coat Function In addition to safeguarding the plasma membrane, the cell coat serves the...

MN Editors in Cell Biology Dec 4 · 2 min read

Mode of Transport Across Plasma Membrane

Mode of Transport Across Plasma Membrane

MN Editors in Cell Biology Dec 4 · 15 min read

Cyclic AMP pathway (Cyclic adenosine monophosphate)

Cyclic AMP pathway (Cyclic adenosine monophosphate)

MN Editors in Cell Biology Dec 3 · 4 min read

Cell Signaling - Definition, Types, Functions

Cell Signaling – Definition, Types, Functions

MN Editors in Cell Biology Dec 3 · 5 min read

Microbodies: Peroxisomes and Glyoxysomes

Microbodies: Peroxisomes and Glyoxysomes

What is Microbodies? Historical Microbodies: Structure And Types Peroxisomes...

MN Editors in Cell Biology Dec 2 · 9 min read

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MN Editors in Cell Biology
Cell Coat – Definition, Functions, Structure

Dec 4 · 2 min read
MN Editors in Cell Biology
Mode of Transport Across Plasma Membrane

Dec 4 · 15 min read
MN Editors in Cell Biology
Cyclic AMP pathway (Cyclic adenosine monophosphate)

Dec 3 · 4 min read
MN Editors in Cell Biology
Cell Signaling – Definition, Types, Functions

Dec 3 · 5 min read
MN Editors in Cell Biology
Microbodies: Peroxisomes and Glyoxysomes

Dec 2 · 9 min read
MN Editors in Cell Biology
Mitochondria – Definition, Structure, Functions, Origin

Dec 2 · 16 min read

Top and Best Books for Microbiology

Top and Best Books for Microbiology

4 min read

Best Books for Industrial and Food Microbiology

Best Books for Industrial and Food Microbiology

4 min read

Best Books For Microbial Metabolism

Best Books For Microbial Metabolism

4 min read

12 Best Books on Bacteriology and Virology

12 Best Books on Bacteriology and Virology

6 min read

12 Best books for Introduction and Scope of Microbiology

12 Best books for Introduction and Scope of Microbiology

7 min read

10 Best Books for Instrumentation and Biotechniques

10 Best Books for Instrumentation and Biotechniques

6 min read

12 Best Books for Agriculture and Soil Microbiology

12 Best Books for Agriculture and Soil Microbiology

6 min read

11 Best Books for Inheritance Biology

11 Best Books for Inheritance Biology

5 min read

10 Best Books for Biomathematics and Biostatistics

10 Best Books for Biomathematics and Biostatistics

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12 Best Books for Plant Pathology

12 Best Books for Plant Pathology

6 min read

11 Best books for Advances in Microbiology (Practical)

11 Best books for Advances in Microbiology (Practical)

6 min read

15 Best Books for Microbial Biotechnology

15 Best Books for Microbial Biotechnology

7 min read

15 Best Books for Bioinformatics

15 Best Books for Bioinformatics

8 min read

Best books for CSIR NET Life Science

Best books for CSIR NET Life Science

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15 Best Books For Microbiology Practical

15 Best Books For Microbiology Practical

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18 Best Books for Recombinant DNA Technology

18 Best Books for Recombinant DNA Technology

10 min read

18 Best Books for Medical Microbiology

18 Best Books for Medical Microbiology

13 min read

18 Best books for Immunology

18 Best books for Immunology

12 min read

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in Cell Biology

Mitochondria – Definition, Structure, Functions, Origin

Mitochondria Definition All eukaryotic cells contain membrane-bound organelles called mitochondria, which generate adenosine triphosphate (ATP), the cell’s primary source of energy. History of Mitochondria Distribution Or Localization Orientation of Mitochondria Morphology of Mitochondria Number Shape Size Mitochondria Structure Mitochondria Origin 1. Endosymbiotic hypothesis 2. Autogenous hypothesis Components of Mitochondria Mitochondrion is a microscopic organelle that

Dec 2 · 16 min read

Mitochondria - Definition, Structure, Functions, Origin

in Cell Biology

Microfilaments – Definition, Structure, Function

Microfilaments Definition Because they are made up of two strands of the globular protein actin, microfilaments are also referred to as actin filaments. They are the tiniest filaments of the cytoskeleton and are polymers of the protein actin. They’re crucial for things like cell division, muscular contraction, and movement. Distribution of Microfilaments Chemical Composition of

Dec 2 · 2 min read

Microfilaments - Definition, Structure, Function

in Cell Biology

Intermediate Filaments – Definition, Structure, Function

What are intermediate filaments? Types of intermediate filaments The intermediate filaments are extremely varied in terms of their biochemical properties, but can be classified into four major kinds based on their morphology and localization: 1. Type I IF proteins 2. Type II IF proteins 3. Type III IF proteins 4. Type IVIF proteins Characteristics of

Dec 1 · 5 min read

Intermediate Filaments - Definition, Structure, Function

in Cell Biology

Microtubules – Definition, Structure, Functions

Microtubules Definition (What are microtubules?) Occurrence of Microtubules Microtubules Structure Chemical Composition of Microtubules Intracellular Organization of Microtubules Microtubule-Associated Proteins (MAPs) Microtubule Organizing Centres (MTOCs) Assembly and Disassembly of Microtubules Function of Microtubules Microtubules serve multiple purposes in eukaryotic cells, including the following: 1. Mechanical function 2. Morphogenesis 3. Cellular polarity and motility 4. Contraction

Dec 1 · 6 min read

Microtubules - Definition, Structure, Functions

in Cell Biology

Cytoskeleton – Definition, Structure, Functions

Cytoskeleton Definition (What is a cytoskeleton?) Cytoskeleton Structure A cytoskeleton structure comprises the following types of fibres: 1. Microfilaments Functions of Microfilaments 2. Microtubules Functions of Microtubules 3. Intermediate Filaments Functions of Intermediate Filaments Flagella and Cilia Many different types of motor proteins compose the cytoskeleton. Among these are: Cytoskeleton Function (what is the function

Dec 1 · 6 min read

Cytoskeleton - Definition, Structure, Functions

in Protozoa

Amebiasis by by Entamoeba histolytica

What is Gastrointestinal Amebiasis? Characteristics of Entamoeba histolytica Life Cycle of E. histolytica Gene Structure and Organization Cell Biology and Biochemistry Sources of contamination of Amebiasis Epidemiology Pathophysiology of Amebiasis Detection of Amebiasis Microscopy Antigen Detection Polymerase Chain Reaction Serology Colonoscopy Imaging Procedures Clinical manifestation of Amebiasis The symptoms may last for weeks and include

Nov 30 · 13 min read

Amebiasis by by Entamoeba histolytica

in Bacteriology

Salmonellosis – Food Infection and Food Poisoning by Salmonella

Salmonellae are common infections in both humans and animals. They practically populate any animal, including livestock, poultry, birds, reptiles, rodents, domesticated animals, and people. One of three clinical syndromes, such as gastroenteritis, enteric fever, or localised disease, are frequently brought on by salmonella infections in humans. Salmonella infections in animals also result in significant losses

Nov 30 · 31 min read

Salmonella - Overview

in Bacteriology

Proteus – Overview

Morphology of Proteus Proteus demonstrates the following characteristics: Culture of Proteus Proteeae organisms are aerobic bacteria that thrive on common media like nutrient agar. On the medium, colonies of Proteus exude a putrefactive (or “fishy” or “seminal”) stench. Swarming Biochemical properties of Proteus Cell Wall Components and Antigenic Properties Antigens O and H are present

Nov 29 · 6 min read

Proteus - Overview

in Bacteriology

Coliform Bacteria – Definition, Classification, Examples

What are Coliforms? Introduction Classification of Coliforms Escherichia Edwardsiella Citrobacter Klebsiella Klebsiella rhinoscleromatis Klebsiella ozaenae Klebsiella oxytoca Enterobacter Hafnia Serratia Proteus Morganella Providencia Erwinia

Nov 29 · 10 min read

Coliform Bacteria - Definition, Classification, Examples

in Bacteriology

Clostridium botulinum – Overview

Types of Botulism There are three primary forms of botulism: baby, wound, and foodborne. Additional clinical classifications include adult intestinal toxaemia and iatrogenic botulism. 1. Foodborne botulism 2. Infant botulism 3. Wound botulism 4. Adult intestinal toxemi 5. Iatrogenic botulism Morphology of Clostridium botulinum C. botulinum has the following characteristics: Habitat of Clostridium botulinum Geographical

Nov 29 · 15 min read

Clostridium botulinum - Overview

in Bacteriology

Clostridium tetani – Overview

Tetanus is caused by C. tetani, an obligate anaerobic Gram-positive bacillus. Tetanus is an infectious disease characterised by increased muscle tone and spasms caused by the release of tetanospasmin, a neurotoxin produced by C. tetani when it is inoculated into humans. Morphology of Clostridium tetani C. tetani demonstrates the following characteristics: Geographical distribution of Clostridium

Nov 29 · 13 min read

Clostridium tetani - Overview

in Food Microbiology

Clostridium perfringens Food Poisoning

Characteristics of Clostridium perfringens Factors Contributing to C. perfringens Type A Foodborne Disease Synthesis and Release of CPE Effects of CPE on the GI Tract Pathogenesis of C. perfringens Food Poisoning Source of Enterotoxigenic C. perfringens Strains in Food Clinical Features of Clostridium perfringens Food Poisoning Detection/Diagnosis of Clostridium perfringens The determination of CPE in

Nov 28 · 17 min read

Clostridium perfringens Food Poisoning

in Bacteriology

Clostridium perfringens – Overview

The genus Clostridium comprises Gram-positive, anaerobic, endospore-forming bacilli. The endospores are typically larger than the bacilli’s bodies, giving the bacteria a spindle-like appearance, hence the name Clostridium. Clostridium In order to classify clostridia, numerous methods have been utilised. The standard approach for classifying Clostridium is predicated on a combination of the following characteristics: According to

Nov 28 · 19 min read

Clostridium perfringens

in Food Microbiology

Botulism Food Poisoning

Overeating; allergies; nutritional deficiencies; actual poisoning by chemicals, toxic plants, or animals; toxins produced by bacteria; infestation by animal parasites; and infection by microorganisms are some of the causes of gastrointestinal disturbances caused by food ingestion. These illnesses are frequently grouped together due to their similar symptoms, which are sometimes mistaken for one another. This

Nov 27 · 18 min read

Botulism Food Poisoning

in Food Microbiology

Oriental Fermented Foods

Molds are used in the manufacture of the majority of the Oriental fermented dishes listed here. In the starter, known as koji in Japan and chou in China, moulds serve as suppliers of hydrolytic enzymes, including amylases to hydrolyze the starch in the grains, proteinases, lipases, and several more. For the most part, starters are

Nov 27 · 4 min read

Oriental Fermented Foods

in Food Microbiology

Spoilage and Defects of Fermented Dairy Products

For its production, fermented milk and cheese require a specific fermentation or series of fermentations. Therefore, any abnormalities in these fermentations will harm the product’s quality and may even cause it to spoil. Even the final product may be susceptible to deterioration by microbes. Fermented Milks Cheese Cheese defects may be caused by mechanical or

Nov 27 · 4 min read

Spoilage and Defects of Fermented Dairy Products

in Food Microbiology

Fermentation Foods – Vinegar

At normal temperatures, the normal progression of changes in fruit juices is alcoholic fermentation by yeasts, followed by oxidation of the alcohol to acetic acid by acetic acid bacteria. When enough acetic acid is created, vinegar is the result. Vinegar is a condiment produced from sweet or starchy sources through alcoholic fermentation followed by acetic

Nov 27 · 9 min read

Fermentation Foods - Vinegar

in Food Microbiology

Fermentation Foods – Wines

Unless otherwise indicated, the term wine refers to the beverage produced by the alcoholic fermentation of grapes or grape juice by yeasts, followed by ageing. However, wines can be prepared by fermenting the juices of fruits, berries, rhubarb, dandelions, and honey, among others. Grape Wine The majority of grape wines are either red or white.

Nov 27 · 10 min read

Fermentation Foods - Wines

in Food Microbiology

Fermentation Foods – Malt Beverages

Beer and ale are the most widely produced and consumed malt beverages in this country, and they will be explored here. They are constructed from malt, hops, yeasts, water, and malt adjuncts. Malt is produced from germinated and dried barley grains that have had their sprouts or germs removed. The dried blooms of the hop

Nov 27 · 8 min read

Fermentation Foods - Malt Beverages

in Food Microbiology

Traditional Indian Fermented Foods

Dahi Idli Dosa Dhokla Fermented Leafy Vegetables Ziang sang/Ziang dui Sinki Gundruk Goyang Fermented Fish Products Ngari Hentak Tungtap Fermented Beans Kinema Hawaiijar Tungrumbai Ankhone/Bekang/Peruyyan Fermented Bamboo Shoots Soibum/Soidon Mesu Lung-Seij Bas-tenga Miya Mikhri Ekung/Hirring Fermented Alcoholic Beverages Ennog/Sai Mod Apong Kodo ko Jaanr Xaj-pani Zutho Judima Antingba Kiad Sujen

Nov 26 · 30 min read

Traditional Indian Fermented Foods

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