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Microbial biotechnology: an interdisciplinary approach by Pratyoosh Shukla

By Pratyoosh Shukla

Microbial Biotechnology: An Interdisciplinary Approach covers all points of microbial biotechnology, while bringing the sphere of useful meals and microbial bioremediation to the fore. Recounting the interdisciplinary scope of biotechnology and its discoveries, this article offers leading edge rules within the box of rising biotechnology delivering the medical neighborhood with a far wanted new resource.

Acting as an immense technique of info for researchers operating in interdisciplinary components of study, this text:

  • Envisages the hot rules of novel findings in microbiology
  • Provides perception into many of the interdisciplinary examine avenues
  • Uniquely covers a various variety of topics
  • Presents groundbreaking new findings in key parts of recent biotechnology

Enhanced and common descriptions cater to the desires of researchers operating in parts of bacterial exopolysaccharides, microalgal proteomics, purposes of Microbial L-asparaginases, novel facets of bioremediation, Probiotics and their influence on society, and microbial neighborhood research in waste water remedy options. it is going to additionally turn out an important studying for senior undergraduate and graduate scholars and pros operating in parts of recent biotechnology.

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Bioremediation of chromium contaminated soil: Optimization of operating parameters under laboratory conditions. Journal of Hazardous Materials; 118(1–3), 113–120. Kumar A, Bisht B S, Joshi V D, and Dhewa T. 2011. Review on bioremediation of polluted environment: A management tool. International Journal of Environmental Sciences; 1(6), 1079–1093. Lebedeva E V, and Lyalikova N. N. 1979. Reduction of chrocoite by Pseudomonas chromatophila sp. nov. Mikrobiologya; 48, 517–522. Mathiyazhagan N, and Natrajan D.

Lactose which is a disaccharide is the major carbohydrate in milk. Galactose and glucose combine to form lactose. Of the total non-fat milk solids 54% is lactose which provides 30% energy. Milk provides proteins, minerals, and many essential vitamins. As milk is obtained from the animals, variations due to seasons cause many changes in milk yield and composition. Hence, preservation and scaling up of milk was worked out (Leporanta, 2001). Among the dairy probiotic foods, cultured buttermilk and fermented milk products are the most common.

It also covers the market and the companies manufacturing these products. INTRODUCTION Today’s consumer is very much aware of the side effects of dietary supplements. They are looking for natural/organic foods which could improve health and could also address specific diseases. In this context, the use of innovative probiotic fermented food products has taken an upper hand as they contain friendly bacteria. These healthier foods have been termed as probiotic functional foods. The risk of coronary diseases has known to increase by the intake of chemical drugs.

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