Contamination of Vegetables And Fruit Preservation of Vegetables Microorganisms on the surfaces of freshly picked fruits and vegetables comprise not just the regular surface flora, but also microorganisms from the soil and water, and possibly plant diseases. Additionally, a variety of moulds and occasionally a few yeasts may be present. Some germs may thrive between … Read more
Contamination Of Sugars And Sugar Products Sucrose Maple Syrup Honey Candy Preservation Spoilage Sucrose During the production of sugar, the original cane or beet juice becomes increasingly purified toward sucrose and the concentration of sugar in solution increases until crystalline sugar and high-sugar molasses are produced. The more pure a product is, the less suitable … Read more
What is spoilage? Contamination of Cereals and Cereal Products Contamination source of cereal products Cereal products, such as grains and flour, can be susceptible to contamination from various sources throughout their production and supply chain. Understanding these potential sources is crucial for ensuring the safety and quality of these food items. Here are some common … Read more
What Are Enzymes? Structure of Enzyme Enzymes Classification Historically, enzymes were given names based on their discoverer. With additional study, classification grew more exhaustive. The International Union of Biochemists (IUB) classifies enzymes into six functional classes based on the sort of reaction they catalyse. Hydrolases, oxidoreductases, lyases, transferases, ligases, and isomerases are the six types … Read more
Types of Wine Depending on the type of grape, yeast strain, fermentation process, etc., there are a variety of wines. There are so many differences amongst them that it becomes impossible to classify them accurately. However, the following are notable wine varieties: 1. Red wines 2. Dry wines 3. Sweet wines 4. Sparkling wines 5. … Read more
Health Benefits of Beer Beer provides numerous health benefits when drank in moderation. Among these fascinating health advantages are the following: 1. Anti-cancer properties 2. Reduced risk of cardiovascular diseases 3. Diabetes 4. Prevention of anemia 5. Hypertension 6. Anti-aging properties 7. Gallstones 8. Prevention of dementia and coronary disease 9. Aids digestive system 10. … Read more
What is Vitamin B12? Microorganisms used for B12 Productions Streptomyces griseus, S. olivaceus, Bacillus megaterium, B. coagulans, Pseudomonas denitrificans, Propionibacterium freudenreichi, P. shermani, and a mixed fermentation of a Proteus spp. and a Pseudomonas spp. may be used in the industrial manufacture of vitamin B12. Typically, Vitamin By is produced via the submerged-culture method. The … Read more
Dr. K. Ikeda, a Japanese scientist, extracted glutamic acid from kelp, a marine alga, by means of acid hydrolysis and separation in 1908. In addition, he observed that when glutamic acid was neutralised with caustic soda, it acquired a totally new, exquisite flavour. This marked the beginning of using monosodium glutamate (MSG) as a flavour … Read more
In 1929, Alexander Flemming found that the mould Penicillium notatum secreted penicillin. However, the lytic agent appeared to be too unstable to be useful. In 1939, however, when Chain refined the active ingredient, termed penicillin, it proved to be extraordinarily powerful against some illnesses. Penicillin is not a single chemical entity, but rather a series … Read more
What is Ethanol? What is Ethanol (Alcohol) Fermentation? Ethanol Formula The molecular formula for ethanol is C2H6O, which indicates that it contains two carbon atoms and one oxygen atom. The hydroxyl group (-OH) at the end of the two-carbon chain is denoted by the structural formula for ethanol, C2H5OH. Properties of Ethanol Ethanol, commonly known … Read more
What is Acetic Acid? Properties of Acetic acid-CH3COOH CH3COOH Acetic Acid Molecular weight/molar mass of CH3COOH 60.052 g/mol Density of Acetamide 1.05 g/cm³ Boiling Point of Acetamide 118 °C Melting Point of Acetamide 16.6 °C Structure of Acetic acid Ethanoic acid is the second-simplest carboxylic acid structurally (the simplest being formic acid, HCOOH), and is … Read more
Gluconic Acid is the 16 stereoisomers of 2,3,4,5,6-pentahydroxyhexanoic acid. It is an inorganic chemical. It occurs naturally in honey, plants, and wine. The first carbon of glucose is oxidised to form gluconic acid, which has antibacterial and chelating effects. Please include the chemical composition and further details. Properties Of Gluconic Acid Chemical formula C6H12O7 Molecular … Read more
Lactic acid is manufactured commercially by both synthetic and fermentation processes. It is made synthetically in Japan and the United States. European manufacturers, on the other hand, make lactic acid by fermentation. European producers account for between 28,000 and 30,000 tonnes per year of the world’s estimated lactic acid production capacity. Pharmaceutical industries (e.g. iron … Read more
What is Citric Acid? Properties of Citric Acid – C6H8O7 C6H8O7 Citric Acid Molecular Weight/ Molar Mass 192.124 g/mol Density 1.66 g/cm³ Boiling Point 310 °C Melting Point 153 °C Citric Acid structure – C6H8O7 Which Microorganism is used for Citric Acid Production? Numerous microorganisms are utilised in the production of citric acid. There are … Read more
What is Downstream processing? Downstream processing refers to the procedures required to recover and purify fermentation-produced products. In the step of downstream processing, particles, mostly cells, are separated from the liquid using filtration, centrifugation, and flocculation. Steps Of Downstream Processing Five stages in downstream processing after Fermentation: Stage 1: Solid-Liquid Separation 1. Flotation 2. Flocculation … Read more
Enzyme Immobilization Soluble Enzyme + Substrate———– Product (single time usage of enzyme) Immobilized Enzyme + Substrate———Product (Repeated usage of enzyme) A number of essential considerations must be made when immobilising an enzyme. Advertisements What is a Support Matrix? It is a substance that facilitates the entrapment of an enzyme. For effective immobilization, a support matrix … Read more
What is Fermentation media? For a good output of product during a fermentation process, the selection of the optimal microorganisms and fermentation media is crucial. As it provides nutrients and energy for the growth of microorganisms, the quality of fermentation media is vital. This medium serves as a substrate for the production of a product … Read more
Sources of industrially significant microorganisms and methods for isolating, preserving, and maintaining them, as well as strain improvement, A production strain is the most crucial factor for the success of any fermentation enterprise. Utilizing a producing strain with the following four traits is extremely desirable: 1. Screening Techniques Screening refers to the detection and isolation … Read more
Introduction of Industrial microbiology History and Development in industrial microbiology The history of the evolution of industrial microbiology can be neatly categorised into three time periods: Since antiquity, many of man’s domestic processes have relied on fermentative changes. For instance, the first bread was made circa 4000 B.C. Moreover, wine was made from grapes, and … Read more
Properties There are three unique morphological phases in this organism: Pathogenesis and Immunity Clinical Syndromes Epidemiology Laboratory Diagnosis Treatment Prevention and Control
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