Applied publishes papers that make significant contributions to applied microbiology, including biotechnology, protein engineering, bioremediation, and

food microbiology.

Biotechnology (sometimes shortened to "biotech") is a field of applied biology that involves the use of living organisms and bioprocesses in engineering, technology, medicine and other fields requiring bioproducts. Biotechnology also utilizes these products for manufacturing purpose.

Protein engineering is the process of developing useful or valuable proteins. It is a young discipline, with much research taking place into the understanding of protein folding and recognition for protein design principles.

Bioremediation is the use of microorganism metabolism to remove pollutants. Technologies can be generally classified as in situ or ex situ. In situ bioremediation involves treating the contaminated material at the site, while ex situ involves the removal of the contaminated material to be treated elsewhere.

Food microbiology is the study of the microorganisms that inhabit, create, or contaminatefood. Of major importance is the study of microorganisms causing food spoilage.

Fermentation may refer to: Fermentation (food), the use of fermentation in food preparation Fermentation (biochemistry), a metabolic process whereby electrons released from nutrients are ultimately transferred to molecules obtained from the breakdown of those same nutrients Fermentation (wine), the process of fermentation used in winemaking Ethanol fermentation, the production of ethanol for use in food, alcoholic beverage, fuel and industry Industrial fermentation, the breakdown and re-assembly of biochemicals for industry, often in aerobic growth conditions Fermentative hydrogen production, the fermentative conversion of organic substrate to bio hydrogen manifested by a diverse group of bacteria Lactic acid fermentation, the biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic byproduct lactate Tea processing, the term used in the tea industry for the aerobic treatment of tea leaves to break down certain unwanted chemicals and modify others to develop the flavor of the tea.

The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide (as a by-product). Inwinemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines

Vinegar is a product of fermentation. This is a process in which sugars in a food are broken down by bacteria and yeast. In the first stage of fermentation, the sugars are turned into alcohol. Then, if the alcohol ferments further, you get vinegar. The word comes from the French, meaning "sour wine." While vinegar can be made from all sorts of things -- like many fruits, vegetables, and grains -- apple cider vinegar comes from pulverized apples. The main ingredient of apple cider vinegar, or any vinegar, is acetic acid. However, vinegars also have other acids, vitamins, mineral salts, and amino acids.

Bacterial antagonism is a phenomenon in which growth and activity of one organism is inhibited by growth of other. Generally the organism produces an inhibitory product (may be antibiotic) that does not allow the other organism to grow. The present per suit has taken the work to study the antagonistic effect of bacterial population found in soil. After 1: 100 dilution of soil sample on Nutrient agar plates, a mixed population of bacteria was observed and preliminarily identified as Pseudomonas sp, Staphylococcus sp., and Actinomycetes sp. To test for antagonistic effect, the soil isolated bacteria were tested against three human pathogenic bacteria, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and one yeast like fungus, Candida albicans. It was observed that the soil isolated Actinomycetes sp. and Staphylococcus sp. had antagonistic activity against all the human pathogenic bacteria and against Candida albicans ,where as soil isolated Pseudomonas sp. had no effect on the human pathogenic strains. Although this preliminary screening is in juvenile stage but it will pave the way for isolation of newer anti metabolites in the form of antibiotics from different strains isolated from soil.

Yogurt is produced through the fermentation of milk by lactic acid bacteria, usually lactobacillus bulgarius andStreptococcus thermophilus. The milk is firstly heat treated, homogenised and is then cooled to allow the addition of bacteria or starter culture. Given the right conditions, i.e. correct temperature and moisture, the bacteria are able to ferment the milk sugar (lactose), producing lactic acid. The milk proteins then coagulate and set, to form yogurt. A colourless liquid called acetaldehyde is also produced during fermentation and gives yogurt its distinct flavour. Yogurt can be made from different types of milk, including skimmed, semi-skimmed, whole, evaporated or powdered forms.

Fermenting milks with different micro-organisms has also provided an opportunity to develop a wide range of products with different flavours, textures, consistencies and, more recently, health attributes. These include:

1. Live yogurts, which contain harmless bacteria that are added to the milk and are still present and alive.

2.Probiotic yogurts, which contain live probiotic micro-organisms that are suggested to be beneficial to health.

3.Bio yogurts, which are very popular and are made using bifido bacterium bifidum (bifido bacteria) and/or lactobacillus acidophilius. Bio yogurt has a milder, creamier flavour which is less acidic than some other varieties and has shown to aid digestion and promote good health.

Ethanol for use in alcoholic beverages, and the vast majority of ethanol for use as fuel, is produced by fermentation. When certain species of yeast (e.g., Saccharomyces cerevisiae) metabolize sugar they produce ethanol and carbon dioxide.

The process of culturing yeast under conditions to produce alcohol is called fermentation. This process is carried out at around 3540 C. Toxicity of ethanol to yeast limits the ethanol concentration obtainable by brewing; higher concentrations, therefore, are usually obtained by fortification or distillation. The most ethanol-tolerant strains of yeast can survive up to approximately 15% ethanol by volume. To produce ethanol from starchy materials such as cereal grains, the starch must first be converted into sugars. In brewing beer, this has traditionally been accomplished by allowing the grain to germinate, or malt, which produces the enzyme amylase. When the malted grain is mashed, the amylase converts the remaining starches into sugars. For fuel ethanol, the hydrolysis of starch into glucose can be accomplished more sulfuric acid, fungally produced amylase, or some combination of the two. rapidly by treatment with dilute.