Antibiotics are medicines that act against bacterial infection. Antibiotics work by killing the bacteria or by inhibits their growth. However, antibiotics are not effective against viruses. The term antibiotic means the “opposing life” and is served from Greek words […]
In microbiology, generation time is defined as the doubling time of the microbial population from its initial number. In a closed environment, the pattern of growth in a cell population is sigmoid in nature and consists […]
Ribosomes are cell organelle present in all living cells that help in biological protein synthesis. Each ribosome consists of a smaller subunit and a large subunit. Each subunit consists of ribosomal proteins and ribosomal RNAs or rRNAs. Ribosomes link amino […]
Yeasts are eukaryotic, single-celled fungi. The strain of yeast commonly used for the baking of bread and other bakery products is the Baker’s yeast (Saccharomyces cerevisiae or “sugar-eating fungus.”). Yeast digests the food to obtain energy for […]
Biological nitrogen fixation is process by which molecular nitrogen (N2) from the air is converted into ammonia (NH3) or other nitrogenous compounds, normally in the soil or aquatic systems. Azotobacter is a motile, oval or spherical non-symbiotic Gram-negative bacteria. These bacterial species are […]
Bacterial conjugation is the transfer of genetic material between two bacteria through direct cell-to-cell contact or a pilus. It is a mechanism of horizontal gene transfer. Joshua Lederberg, Edward Tatum, and George Beadle won the 1958 Nobel Prize in Physiology or Medicine for […]
Agrobacterium tumefaciens is a proteobacterium that causes crown gall disease in a wide variety of plants. The disease results in the formation of a tumor-like growth in the host plant. The virA gene is located […]
Diatoms are groups of photosynthetic microalgae found in the soils, waterways, and oceans around the world. The cell wall of these diatoms is made of silica. Due to which dead diatoms sink to the ocean floor and form large […]
Hansen’s disease is caused due to the infection bacteria called Mycobacterium leprae. The disease is also known as Hansen’s disease, after Norwegian physician Gerhard Armauer Hansen, the scientist who discovered M leprae in 1873. The infection is chronic and […]
Pasteurization is a process in which foods such as milk and fruit juice are treated with mild heat to eliminate microbes or pathogens and extend the shelf life of the product. Compared to sterilization, the heat treatment during pasteurization is comparatively low, […]
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