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Microrganismi: Nei campi della biologia molecolare, della biochimica, della genetica e della biotecnologia, i microrganismi sono strumenti vitali.

Microrganismi: Nei campi della biologia molecolare, della biochimica, della genetica e della biotecnologia, i microrganismi sono strumenti vitali.

          
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About the Book

Piccoli organismi unicellulari invisibili all'occhio umano sono conosciuti come microbi. Poiché possono essere osservati solo al microscopio, vengono spesso definiti microbi o organismi microscopici. Costituiscono oltre il 60% di tutti gli esseri viventi sulla Terra. Per la crescita e il mantenimento dei loro processi metabolici, i microrganismi necessitano di alcuni nutrienti essenziali. A seconda del tipo di microbo, sono necessarie quantità e tipi diversi di nutrienti. Amminoacidi, alcoli e carboidrati possono tutti fornire energia ai microrganismi. I carboidrati semplici come il glucosio vengono metabolizzati dalla maggior parte dei batteri. I carboidrati più complessi come la cellulosa o l'amido, così come il glicogeno presente nelle diete per i muscoli, possono essere metabolizzati da altri. Gli acidi grassi possono essere utilizzati come fonte di energia da alcuni microbi. La maggior parte dei microbi ha bisogno di aminoacidi, che sono una fonte di energia e azoto. Proteine e peptidi più complessi possono essere metabolizzati da alcuni microbi. Ammoniaca, urea, creatinina e metilammine sono alcune altre fonti di azoto. La mucca, le attrezzature utilizzate per la mungitura, la conservazione e il trasporto, nonché l'ambiente circostante, sono le fonti di microrganismi nel latte crudo. Con l'uso delle moderne tecnologie, il latte può essere raccolto con pochissimi microbi. D'altro canto, nel latte potrebbe essere presente una popolazione microbica molto varia. I microrganismi che causano deterioramento e patogenicità nel latte sono quelli più interessanti. I microrganismi che producono acido lattico, acido propionico, acido butirrico ed enzimi degradativi sono classificati in una delle quattro classi fisiologiche. Quando vengono fornite le giuste condizioni per prosperare, alcuni organismi deterioranti, come i batteri dell'acido lattico, possono essere sfruttati per produrre prodotti lattiero-caseari fermentati. I batteri patogeni presenti nel latte possono essere potenzialmente tossici o contagiosi. Inoltre, ci sono solo due fonti di atomi di idrogeno o elettroni per i microrganismi. I litotrofi sono coloro che ottengono i loro elettroni da composti inorganici ridotti. I microbi classificati come organotrofi sono quelli che prendono elettroni o atomi di idrogeno (ogni atomo di idrogeno ha un elettrone) dalle sostanze organiche.


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Product Details
  • ISBN-13: 9798873422135
  • Publisher: Amazon Digital Services LLC - Kdp
  • Publisher Imprint: Independently Published
  • Height: 216 mm
  • No of Pages: 112
  • Spine Width: 6 mm
  • Weight: 141 gr
  • ISBN-10: 8873422136
  • Publisher Date: 30 Dec 2023
  • Binding: Paperback
  • Language: Italian
  • Returnable: N
  • Sub Title: Nei campi della biologia molecolare, della biochimica, della genetica e della biotecnologia, i microrganismi sono strumenti vitali.
  • Width: 140 mm


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Microrganismi: Nei campi della biologia molecolare, della biochimica, della genetica e della biotecnologia, i microrganismi sono strumenti vitali.
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