Food microbiology laboratory at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies.

The branches of microbiology can be classified into pure and applied sciences.[1] Microbiology can be also classified based on taxonomy, in the cases of bacteriology, mycology, protozoology, and phycology. There is considerable overlap between the specific branches of microbiology with each other and with other disciplines, and certain aspects of these branches can extend beyond the traditional scope of microbiology[2][3] In general the field of microbiology can be divided in the more fundamental branch (pure microbiology) and the applied microbiology (biotechnology). In the more fundamental field the organisms are studied as the subject itself on a deeper (theoretical) level. Applied microbiology refers to the fields where the micro-organisms are applied in certain processes such as brewing or fermentation. The organisms itself are often not studied as such, but applied to sustain certain processes.

Pure microbiology

Other

Applied microbiology

References

  1. ^ Pharmaceutical Microbiology Principles and Applications. Nirali Prakashan. pp. 1.1–1.2. ISBN 978-81-85790-61-9. Retrieved 18 June 2011.
  2. ^ "Branches of Microbiology". 13 January 2017. Archived from the original on 24 January 2023. Retrieved 4 May 2017.
  3. ^ Madigan, Michael T.; Martinko, John M.; Bender, Kelly S.; Buckley, Daniel H.; Stahl, David A. (2015). Brock Biology of Microorganisms (14th ed.). ISBN 978-0321897398.
  4. ^ Talaro, Chess (2015) Foundations in Microbiology Page 21
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