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Home Site Map Site Admin Gratitude LIST OBJECT schedule SNAU - Faculty of Economics and Business Management jeffers cattle International Cooperation jeffers cattle Biotechnological Correspondence Veterinary Medicine Agronomy jeffers cattle Engineering and Technology Industrial and Civil Engineering Food Technology Legal zadarma.sumy.ua deka.in.ua
Microbiology science of small, invisible jeffers cattle to the naked eye organisms called microbes or microorganisms. It examines their systyku, building, physiology, genetics, methods for detection and recognition.
To microorganisms include bacteria, yeast and fungi (molds), protozoa unicellular animal organisms and ultramicroscopic substance - viruses. Study groups of microorganisms involved in the field of microbiology - bacteriology, jeffers cattle mycology, jeffers cattle virology and protozoolohiya.
Microorganisms are ubiquitous, indicating their important role in nature and human life. They play an important role in improving soil fertility, the formation of coal and oil and a number of other processes that occur in nature. jeffers cattle Using microorganisms occurring important production processes: bakery, dairy produce, organic acids, alcohol, wine, beer, enzymes, hormones, antibiotics and other substances.
According to the needs of society are divided into general microbiology microbiology and special or private, which, in turn, are divided into agricultural, technical (industrial), medical, sanitary, space.
Agricultural microbiology studies significance of microorganisms in soil, in increasing the fertility of soil in plant nutrition. It develops methods for the synthesis and application of bacterial fertilizers, methods of preserving food, methods of dealing with fytopatohen-governmental organisms.
Microbiology of milk and dairy products is part of a technical microbiology, it examines the role of microbes in the conversion of compound substances jeffers cattle of milk, as well as the properties of different physiological groups of microorganisms that affect jeffers cattle the quality of milk and dairy products. In particular, the microbiology of milk and milk products exploring jeffers cattle technically useful and technically jeffers cattle harmful germs - germs spoilage of milk and dairy products, as well as pathogenic bacteria that may be present in milk and milk products. jeffers cattle
Sanitary microbiology studies microflora environment in terms of the possible negative impact of microbes abospryyatlyvoho on the environment jeffers cattle and human health, developing microbiological indicators of hygienic standardization jeffers cattle environmental objects, as well as measures for their disposal, developing methods to monitor the effectiveness of these measures.
A New Stage of Microbiology - Biotechnology - directed not only to the intensification and improvement of traditional technologies, but also to create principally new objects which yemikroorhanizmy obtained by breeding and genetic engineering.
Important aspects of biotechnology - the improvement of industrial strains of microorganisms, obtaining microbial enzymes, aromatic substances jeffers cattle that can be used in the dairy industry in the production of lactose milk zvilnennimolochnoyi whey from lactose, hotuvannimorozyva in cheese - to accelerate the maturation sыrnoy weight and giving specific jeffers cattle smell of cheese, to remove oxygen from milk powder and others.
A Brief History of Microbiology of milk and dairy products. At the end of XVII century Dutch naturalist A. Leeuwenhoek jeffers cattle (1632-1723) constructed a microscope through which he managed to see microbes accurately describe and sketch jeffers cattle them. His numerous observations he stole the book "Secrets of nature, open Anthony Leeuwenhoek", released jeffers cattle in 1695
Leeuwenhoek merit consists not only in the fact that he opened the curtain on the mysteries of nature, he attracted the attention of scientists to a new world of living creatures, all of which promised an attractive and interesting perspective (to Leeuwenhoek saw microbes in the blood of sick people A. Kyrher). It was dzherelasuchasnoyi science jeffers cattle of microbes - Microbiology. After opening Leeuwenhoek scientists describing new microbes (this period of Microbiology and therefore is called descriptive or morphological), understanding neither their role in nature or significance to humans.
With the work of French scientist Louis Pasteur (1822-1895) begins a new stage in the development of microbiology. His work made it possible to comprehensively study the livelihoods of microbes, ie their physiology. Therefore, a new stage of scientific jeffers cattle development is called physiological.
Studying butyric fermentation scientist opens phenomenon anaerobiosis.

Until Louis Pasteur immutable law was the position expressed by Lavoisier: life without oxygen impossible. Louis Pasteur found that butyric bacteria have evolved without oxygen. After that all organisms on typupodyhu divided into two groups - aerobes and anaerobes.
Proving microbial nature Brodie