The ability of bacteria to genetically encode resistance genes that subvert the inhibitory impact of prospective antibiotics is known as antibiotic resistance. It can be acquired through horizontal gene mutation processes like conjugation, transformation, and transduction or it can arise intrinsically through spontaneous recombination and integration into the bacterial genome. The inactivation of the porin channel, the alteration of antibiotic targets, and the enzymatic neutralisation of anti...
FERMENTATION KINETICS: Fermentation kinetics refers to the study of the rate and progress of fermentation processes. Fermentation is a metabolic process in which microorganisms, such as bacteria or yeast, convert organic compounds into simpler molecules, often in the absence of oxygen. It is widely used in various industries, including food and beverage production, pharmaceuticals, biofuels, and biotechnology. The kinetics of fermentation are influenced by several factors, including the ty...
HOW ENZYMES WORK SOURCE OF BINDING ENERGY THEORIES OF ENZYME CATALYSIS APPROXIMATION/PROXIMITY EFFECT ACID- BASE CATALYSIS CATALYTIC TRIAD/CHARGE RELAY NETWORK COVALENT CATALYSIS Role of metal ions in catalysis Metal ions in catalysis Electrostatic catalysis Catalysis by Orientation Catalysis by Strain or Bond Distortion
Gene Expression: Prokaryotes RNA polymerase Transcription initiation Promoters in bacteria Elongation Transcription termination Termination in bacteria
Nucleic replication in prokaryotes The Geometry of DNA Replication Geometry of the Replication of Circular DNA Molecules Organization of sequences of a bacterial gene and its mRNA transcript The Three Stages of Transcription What causes transcription to begin? General Features of RNA Synthesis The relationships among the DNA coding sequence, mRNA codons, tRNA anticodons, and amino acids in a polypeptide Genetic analysis Various types of genetic analysis Types of PCR Applications of PC...
RECOMBINATION IN BACTERIA Recombination Genetic Transfer Conjugation Transformation Transduction Transformation
PRINCIPLES OF EPIDEMIOLOGY AND PUBLIC HEALTH Definition of Epidemiology Aims of Epidemiology Types of Epidemiological Studies Activities in Epidemiology Role of Epidemiology in Public Health Practice Epidemics, Endemics and Pandemics Types of Epidemics
INTERNAL CONTROL OF INFECTIOUS DISEASES Control of Infection Prevention of Infection
UTILIZATION OF MICRO-ORGANISMS IN LARGE SCALE PRODUCTION OF FOOD Bread Production Cheese Making Garri Production Pickles Production Soy Sauce Production
UTILIZATION OF MICROORGANISMS IN PRODUCTION OF PHARMACEUTICAL AND USEFUL CHEMICALS Antibiotic Production Citric Acid Production Ethanol Production Vinegar Production
UTILIZATION OF MICRO-ORGANISMS IN PRODUCTION OF BEVERAGES AND DRINKS Beer Production Burukutu Production Akamu Yoghurt Production Wine Production
DAIRY MICROBIOLOGY FOODBORNE DISEASE Characteristics of the Important Bacterial Food Intoxications and Foodborne Infections PRESERVATIVES Classifications of Preservatives According to FSSA Rules--Class I and Class II Preservatives Determination of Antibiotic in Food
FOOD SPOILAGE Factors that make a food unacceptable SPOILLAGE OF DIFFERENT KINDS OF FOOD
PRINCIPLES OF FOOD PRESERVATION METHODS OF FOOD PRESERVATION
What are Antibodies?