What is Microbiology?

Microbiology is the study of microorganisms such as bacteria, fungi, algae, protozoa & viruses. It plays an enormous role in many areas of society and our daily lives. From the study of emerging infectious diseases to biotechnology, microbiology plays a vital role basic and applied science.

Industrial Microbiology is the application of scientific and engineering principles to the processing of materials by microorganisms (such as bacteria, fungi, algae, protozoa & viruses) to create useful products of processes.

Areas of industrial microbiology include quality assurance for the food, pharmaceutical & chemical industries. Industrial Microbiologists may also be responsible for air and plant contamination, health of animals used in testing products & health of animals used ion testing products & discovery of new organisms. For instance, most antibiotics come from microbial fermentations involving a group of organisms called actinoimycetes. Other organisms such as yeasts are used in baking, in the production of alcohol for beverages and in fuel production, additional group’s microorganisms form products that range from organic acid to enzymes to create various sugars, amino acids & detergents. For example the sweetener aspartame is derived from amino acids produced by microorganisms.

Industrial microbiologists may also deal with products associated with food & dairy industries.

Importance of Food & Industrial Microbiology for Food Technologists

Food & industrial microbiology offers a variety of work assignments. These may include basic research, process development, production, technical services and quality control.

A much wider range of food technologist will be needed by industry, government and academia, Government agencies will employ food technologist in research, regulatory & oversight positions.

Many Food Technologists are involved in the development or implementation certain process and the quality of resultant products.

  1. 1) Antibiotics / Antimicrobials :

Both Natural and chemically enhanced microbial products can be used to control human, animal and plant diseases. Using traditional or recombinant DNA techniques, the microorganisms can be modified to improve the yield or action of antibiotics and other antimicrobial agents. New research directions are aimed at discovering microbiological

  1. 2) Foods / Beverages Produced by Microbial activity :

Yogurt, cheese, chocolate, butter, pickles, sauerkraut, soy sauce, food supplements (such as vitamins and amino acids), foods thickeners (produced from microbial polysaccharides), alcohol (beer, whiskeys and wines) sausages and silage for animals are a small sample of products of microbial activity. Industrial microbiologists/ biotechnologists may systems utilized in production facilities. They may also take part in identifying the organisms involved in and maintaining proprietary culture collections.

There is a great deal of microbiology in the food and beverage industries. Sine examples are:

Food / Beverages cured or improved by microbial activity.

Production of coffee, tea, cocoa, summer sausage, vanilla, cheese, olives and tobacco all requires microbial activity and microbiologists to insure product quality.

  1. 3) Food flavoring agents and preservatives :

Organic acids, such as citric, malice and ascorbic acids and monosodium glutamate are microbial products commonly used in foods.

  1. 4) Foods :

Mushrooms, truffles and some red and green algae are consumed directly. Yeast are used as Food supplements for human and animals.

  1. 5) Agriculture :

Conventional, recombinant DNA and monoclonal antibody techniques are used to improve microbial inoculants which serve as fertilizer supplements by fixing a atmospheric nitrogen to improve plant yields and to serve as plant pest controls. All these require a microbiologist to insure product efficacy and quality.

  1. 6) Enzymes :

Industrial Applications of enzymes include the production of cheese, the clarification of apple juice and the development of more efficient laundry detergent, pulp and paper production and the treatment of sewage, these processes have been dramatically enhanced by the use of recombinant DNA techniques to design enzymes of increased activity, stability and specificity.

  1. 7) Carbohydrates :

Some Molecular sieves for purification / separation processes (e.g. dextran) and thickening agents (e.g. Xanthan used in salad dressings) which are stable at high temperature are examples of microbial carbohydrates. The latter are also used for secondary oil recovery in oil fiddles and as lubricants in drilling oil wells, gelling agents in foods and thickners in both plant and foods.

  1. 8) Organic Chemicals :

Compounds such as acetone, methanol, butanol and ethanol have multiple applications in industrial settings, often as raw material for industrial processes. The microbiologist is involved in research on improvements in the production and detection of new metabolic pathways. Microbes will increasingly be used to supplants or replace those processes which rely on petroleum / natural gas for the production of these components.

The department of microbiology has two assistant Prof. one SRA & one laboratory in-charge with full time commitments in the microbiology curriculum. The microbiology faculty strives to ensure that students will become expert necessary to become competent, practicing microbiologists. Each faculty is dedicated, helpful and interested in the student’s success and is committed to quality education.


The department of Food & Industrial Microbiology is fully equipped of advance instruments available in department. The following are the instruments.

  • Biospectro Photometer
  • Laminar air flow
  • Autoclave
  • Incubator
  • Oven
  • Centrifuge
  • Digital Colony Counter
  • Vortex Mixture
  • Anaerobic Chamber
  • Water Bath
  • pH meter
  • Magnetic Stirrer
  • Orbital Shaker
  • Digital Balance

Contact Us

Sau. KSK ( Kaku ) College Of Food Technology,
Mhasoba Phata, Nagar Road,
Beed -431122 (M.S)

Phone9422743572 / +91 94200 25052

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