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Characteristics Of Industrial Microorganisms. The microorganisms of industrial importance are generally bacteria actinomycetes fungi and algae. They lack organized nucleus but possess a rigid cell wall comparable to that found in plants. Grow in simple media. Briefly it is that micro-organisms in the fermentation industry give promise of being an economic source for food nutritional supplements pharmaceutical products and organic acids that are greatly needed or are lacking in adequate amounts for a large sector of the worlds population.
To be used in industry microorganism must have following properties. 3 limited or no need for vitamins and additional growth factors. Each type has a unique characteristic cellular composition morphology mean of movement and reproduction. Preferably not require growth factors Grow vigorously and rapidly Produce the desired product in short time possible. Microorganisms utilize metals as structural components of biomolecules as cofactors in reversible oxidationreduction reactions and in electron transfer chains during energy conservation. The nutritional characteristics of the organism-It is frequently required that a process be carried out using a very cheap medium or a pre-determined one eg.
3 industrial microorganisms Microorganisms are used extensively to provide a vast range of products and services Table 13.
Microorganisms utilize metals as structural components of biomolecules as cofactors in reversible oxidationreduction reactions and in electron transfer chains during energy conservation. Industrial microorganisms are used to produce many things including food cosmetics pharmaceuticals and construction materials. Bacteria industrial use of micro-organisms molds yeasts bacteria mesophilic microaerobic molds morphological characteristics of molds yeasts bacteria physiological characteristics of molds yeasts bacteria psychrophilic spore thermophilic yeasts yeasts of industrial importance. A type of sugar-composed polymer secreted by a microorganism into the external environment. 2 efficient production of the target product whose route of biosynthesis should preferably be well characterized. The nutritional characteristics of the organism-It is frequently required that a process be carried out using a very cheap medium or a pre-determined one eg.