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Microorganismes: Dans les domaines de la biologie moléculaire, de la biochimie, de la génétique et de la biotechnologie, les micro-organismes constituent des outils

Microorganismes: Dans les domaines de la biologie moléculaire, de la biochimie, de la génétique et de la biotechnologie, les micro-organismes constituent des outils

          
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About the Book

De minuscules organismes unicellulaires invisibles à l'oeil humain sont appelés microbes. Parce qu'ils ne peuvent être observés qu'au microscope, ils sont souvent appelés microbes ou organismes microscopiques. Ils représentent plus de 60 % de tous les êtres vivants sur Terre. Pour leur croissance et la préservation de leurs processus métaboliques, les micro-organismes ont besoin de quelques nutriments essentiels. Selon le type de microbe, différentes quantités et types de nutriments sont nécessaires. Les acides aminés, les alcools et les glucides peuvent tous fournir de l'énergie aux micro-organismes. Les glucides simples comme le glucose sont métabolisés par la majorité des bactéries. Les glucides plus complexes comme la cellulose ou l'amidon, ainsi que le glycogène présent dans les régimes musculaires, peuvent être métabolisés par d'autres. Les acides gras peuvent être utilisés comme source d'énergie par certains microbes. La plupart des microbes ont besoin d'acides aminés, qui constituent une source d'énergie et d'azote. Des protéines et des peptides plus complexes peuvent être métabolisés par certains microbes. L'ammoniac, l'urée, la créatinine et les méthylamines sont quelques autres sources d'azote. La vache, les équipements utilisés pour la traite, le stockage et le transport, ainsi que l'environnement, sont des sources de micro-organismes présents dans le lait cru. Grâce aux technologies modernes, le lait peut être collecté avec très peu de microbes. En revanche, une population microbienne très variée pourrait être présente dans le lait. Les micro-organismes responsables de l'altération et de la pathogénicité du lait sont les plus intéressants. Les micro-organismes qui produisent de l'acide lactique, de l'acide propionique, de l'acide butyrique et des enzymes de dégradation sont classés dans l'une des quatre classes physiologiques. Lorsqu'on leur donne les bonnes conditions pour prospérer, certains organismes d'altération, comme les bactéries lactiques, peuvent être exploités pour fabriquer des produits laitiers fermentés. Les bactéries pathogènes présentes dans le lait peuvent être toxiques ou contagieuses. De plus, il n'existe que deux sources d'atomes d'hydrogène ou d'électrons pour les micro-organismes. Les lithotrophes sont ceux qui obtiennent leurs électrons à partir de composés inorganiques réduits. Les microbes classés comme organotrophes sont ceux qui prennent des électrons ou des atomes d'hydrogène (chaque atome d'hydrogène possède un électron) des substances organiques.


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Product Details
  • ISBN-13: 9798873441846
  • Publisher: Amazon Digital Services LLC - Kdp
  • Publisher Imprint: Independently Published
  • Height: 216 mm
  • No of Pages: 122
  • Spine Width: 7 mm
  • Weight: 150 gr
  • ISBN-10: 887344184X
  • Publisher Date: 30 Dec 2023
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Sub Title: Dans les domaines de la biologie moléculaire, de la biochimie, de la génétique et de la biotechnologie, les micro-organismes constituent des outils
  • Width: 140 mm


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Microorganismes: Dans les domaines de la biologie moléculaire, de la biochimie, de la génétique et de la biotechnologie, les micro-organismes constituent des outils
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Microorganismes: Dans les domaines de la biologie moléculaire, de la biochimie, de la génétique et de la biotechnologie, les micro-organismes constituent des outils
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