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Food Microbiology
Fermentation Foods – Bread
In breadmaking, microorganisms are useful in two primary ways: (1) they can produce gas to leaven the dough, giving it
Microbiology
MN Editors
In
Food Microbiology
Cultures Production for Food Fermentations
General Principles of Culture Maintenance and Preparation Selection of Cultures Maintenance of Activity of Cultures Maintenance of Purity of Cultures
MN Editors
In
Food Microbiology
Preservation and Spoilage of Canned Foods
Causes of Canned Foods Spoilage Appearance of The Unopened Container Types of Biological Spoilage of Canned Foods Typically, types of
MN Editors
In
Food Microbiology
Preservation, and Spoilage of Milk and Milk Products
Milk and milk products that provide nutrition have been of fundamental importance since ancient times. These are aids for improving
MN Editors
In
Food Microbiology
Preservation, and Spoilage of Fish and Other Seafoods
Contamination of Fish and Other Seafoods Spoilage of fish 1. Oxidative spoilage 2. Enzymatic spoilage 3. Microbial growth Spoilage of
MN Editors
In
Food Microbiology
Contamination, Preservation, and Spoilage of Eggs
Contamination of Eggs Spoilage of eggs 1. Contamination of eggs 2. Non-microbial spoilage of eggs 3. Microbial spoilage of eggs
MN Editors
In
Food Microbiology
Preservation, and Spoilage of Poultry
The discussion of poultry focuses primarily on chicken meat, but the principles also apply to the meat of turkey, geese,
MN Editors
In
Food Microbiology
Preservation, and Spoilage of Meats and Meat Products
Contamination of Meats and Meat Products Preservation of Meats and Meat Products 1. Asepsis 2. Use of Heat 3. Use
MN Editors
In
Food Microbiology
Preservation, and Spoilage of Vegetables and Fruit
Contamination of Vegetables And Fruit Preservation of Vegetables Microorganisms on the surfaces of freshly picked fruits and vegetables comprise not
MN Editors
In
Food Microbiology
Preservation and Spoilage of Sugars and Sugar Products
Contamination Of Sugars And Sugar Products Sucrose Maple Syrup Honey Candy Preservation Spoilage Sucrose During the production of sugar, the
Sourav Bio
In
Food Microbiology
Contamination, Preservation, and Spoilage of Cereals and Cereal Products
What is spoilage? Contamination of Cereals and Cereal Products Contamination source of cereal products Spoilage Preservation of Cereals And Cereal
MN Editors
In
Industrial microbiology
Enzymes (amylase, protease, lipase) Production
What Are Enzymes? Structure of Enzyme Enzymes Classification Historically, enzymes were given names based on their discoverer. With additional study,
MN Editors
In
Industrial microbiology
Wine Production
Types of Wine Depending on the type of grape, yeast strain, fermentation process, etc., there are a variety of wines.
MN Editors
In
Industrial microbiology
Beer Production
Health Benefits of Beer Beer provides numerous health benefits when drank in moderation. Among these fascinating health advantages are the
MN Editors
In
Industrial microbiology
Vitamin B12 Production
What is Vitamin B12? Microorganisms used for B12 Productions Streptomyces griseus, S. olivaceus, Bacillus megaterium, B. coagulans, Pseudomonas denitrificans, Propionibacterium
MN Editors
In
Industrial microbiology
L-Glutamic Acid Production
Dr. K. Ikeda, a Japanese scientist, extracted glutamic acid from kelp, a marine alga, by means of acid hydrolysis and
MN Editors
In
Industrial microbiology
Penicillin Production
In 1929, Alexander Flemming found that the mould Penicillium notatum secreted penicillin. However, the lytic agent appeared to be too
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In
Industrial microbiology
Ethanol Production
What is Ethanol? Ethanol Formula The molecular formula for ethanol is C2H6O, which indicates that it contains two carbon atoms
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Industrial microbiology
Acetic Acid Production
What is Acetic Acid? Properties of Acetic acid-CH3COOH CH3COOH Acetic Acid Molecular weight/molar mass of CH3COOH 60.052 g/mol Density of
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Industrial microbiology
Gluconic Acid Production
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,
