Dr. Sujeet Kumar Mrityunjay

food microbiology fungi microbiology implicit factors. sources of microorganisms causing food spoilage lipid degradation biochemical changes causing food spoilage intrinsic factors extrinsic factors food spoilage spoilage biochemical change history of food microbiology microorganisms in foods food scopes of microbiology j. exomicrobiology i. geochemical microbiology h. agriculture microbiology g. industrial microbiology f. biochemistry and physiology e. genetic engineering d. vaccine and immunology c. medicine: clinical and pharmaceutical microbiol b. food microbiology a. ecology and environment intrinsic factors and extrinsic factors post processing contamination. factors influencin sewage water sources of contaminations: air molds and group of bacteria important in food ind classification and identification of yeasts general characteristics pressure and radiation. temperature o2 availability water activity influence of environmental factors on growth- ph protozoa and algae. control of micro-organisms- gr virus and morphology of bacteria characteristics introduction to microbiology: microbiology in dail on the basis of spore on the basis of optimal ph for growth on the basis of optimum temperature requirement fo bacteria classification of microorganisms microbiology after m.sc scope of microbiology opportunity in microbiology