Agricultural and Food microbiology

Plant-associated microorganisms, as well as plant and animal diseases, are studied in agricultural microbiology. It also covers soil fertility microbiology, such as microbial organic matter decomposition and soil nutrient conversions. Microorganisms linked with plants include bacteria, fungus, actinomycetes, and protozoa from several categories. Agricultural microbiology has been studied intensively for the past decade since it aids in understanding the value of relevant microbial strains to agricultural applications in order to reduce agricultural loss, boost soil fertility, and harvest. Plants and related microbes have a symbiotic connection in which both benefit from one other. Furthermore, various areas in agricultural microbiology aid in the diagnosis and prevention of plant diseases caused by pathogens. Agricultural microbiology aids in the comprehension of plant requirements such as soil texture, nutrients, water content, and associated microbes.

Microorganisms that hinder, generate, or contaminate food are studied in food microbiology. This covers the study of bacteria that cause food spoilage, pathogens that can cause disease (particularly if food is prepared or stored incorrectly), microbes that make fermented foods like cheese, yoghurt, bread, beer, and wine, and microbes that generate probiotics. Foods can be thought of as a microbial growth medium. Considering the wide range of sources, chemicals, and processes used to create food, almost any microorganism is a possible contamination. Microbes will alter the appearance, flavour, odour, and other aspects of food if given the opportunity to thrive.

• Bioprotectants
• Effects of Preservatives
• Methods for Detection, Identification and Enumeration of Foodborne Microorganisms
• Microbial Communities and Ecology of Foods
• Food Production, And Food Processing Environments
• Microbial Toxins
• Microbiological Aspects of Food Safety
• Microbiological Aspects of General and Sensorial Food Quality and Spoilage
• Microbiology of Food Fermentations
• Nature of Microbial Communities in The Aquatic Environment
• Packaging Systems on The Microbiology of Foods
• Physiology, Genetics, Biochemistry, And Behaviour of Microorganisms
• Predictive Microbiology and Applications to Foods
• Plant Physiology and Ecophysiology
• Plant Genetics, Molecular Biology and Biochemistry
• Ecology and Biogeography of Plants
• Phytocenology
• Evolutionary Biology, Plant Phylogeny and Paleobotany
• Plant Diversity and Conservation Biology
• Symbiotic Relationships