Area that takes advantage of the microbes living in natural habitats to treat wastewater and bio-remediate damaged environments
Area that explores the use of microbes in making a wide variety of food, medical, manufacturing, and agricultural products.
The use of microbes or their products in the commercial or industrial realm
The extraction of energy through anaerobic degradation of substrates into simpler, reduced metabolites.
In large industrial processes, fermentation can mean any use of microbial metabolism to manufacture organic chemicals or other products.
removes bulkier maters and dits to let suspended particulates settle.
primary phase of treatment
removes sludge and is filtered
secondary phase of treatment
filters supernatant water and chlorinates
tertiary phase of treatment
Closed chambers used in a microbial process that converts organic sludge from waste treatment plants into useful fuels such as methane and hydrogen gases. also called bioreactors
Addition to and growth of known cultures of microorganisms in food and produce desirable flavors, smells, or textures. includes cheeses, breads, alcoholic beverages, and pickles
Pure cultures of bacteria, molds, or yeasts inoculated into substrates for bulk processing, as in the preparation of fermented foods, beverages, and pharmaceuticals.
to lighten food material by entrapping gas generated within it. example- the rising of bread from the CO2 produced by yeast or baking powder
The maturation process of beer, which is allowed to take place in large vats at a reduced temperature.
A form of food-borne illness that is the result of ingesting microbial toxins given off by bacteria growing in the food. the toxins cause the main symptoms (ex is botulism).
A form of food-borne illness associated with ingesting living pathogenic microbes that invade the intestine. The damage caused by microbes growing in the body cause the main symptoms, which are usually gastroenteritis (ex is salmonellosis).
Heat treatment of perishable fluids such as milk, fruit juices, or wine to destroy heat-sensitive vegetative cells, followed by rapid chilling to inhibit growth of survivors and germination of spores. It prevents infection and spoilage.
The preservation of food that removes moisture needed by microbes for growth by exposing the food to dry, warm air.
Small organic molecules that are intermediates in the stepwise biosynthesis or breakdown or macromolecules.