BNO Team 
16 min read 
General Principles of Culture Maintenance and Preparation Selection of Cultures Maintenance of Activity of Cultures Maintenance of Purity of Cultures Preparation of Cultures Activity of Culture Mixed Cultures Bacterial Cultures With the exception of the propionic acid bacteria added to Swiss cheese, the majority of the bacterial cultures used as starters in dairy products, sausage, … Read more
7 min read 
In breadmaking, microorganisms are useful in two primary ways: (1) they can produce gas to leaven the dough, giving it the desired loose, porous texture, and (2) they can produce flavorful substances. They may also play a role in dough conditioning. Leavening Leavening by Bread Yeasts Leavening by Other Microorganisms Leavening by Chemicals Continuous Breadmaking … Read more
43 min read 
Dahi Idli Dosa Dhokla Fermented Leafy Vegetables Ziang sang/Ziang dui Sinki Gundruk Goyang Fermented Fish Products Ngari Hentak Tungtap Fermented Beans Kinema Hawaiijar Tungrumbai Ankhone/Bekang/Peruyyan Fermented Bamboo Shoots Soibum/Soidon Mesu Lung-Seij Bas-tenga Miya Mikhri Ekung/Hirring Fermented Alcoholic Beverages Ennog/Sai Mod Apong Kodo ko Jaanr Xaj-pani Zutho Judima Antingba Kiad Sujen
12 min read 
Beer and ale are the most widely produced and consumed malt beverages in this country, and they will be explored here. They are constructed from malt, hops, yeasts, water, and malt adjuncts. Malt is produced from germinated and dried barley grains that have had their sprouts or germs removed. The dried blooms of the hop … Read more
15 min read 
Unless otherwise indicated, the term wine refers to the beverage produced by the alcoholic fermentation of grapes or grape juice by yeasts, followed by ageing. However, wines can be prepared by fermenting the juices of fruits, berries, rhubarb, dandelions, and honey, among others. Grape Wine The majority of grape wines are either red or white. … Read more
13 min read 
At normal temperatures, the normal progression of changes in fruit juices is alcoholic fermentation by yeasts, followed by oxidation of the alcohol to acetic acid by acetic acid bacteria. When enough acetic acid is created, vinegar is the result. Vinegar is a condiment produced from sweet or starchy sources through alcoholic fermentation followed by acetic … Read more
7 min read 
For its production, fermented milk and cheese require a specific fermentation or series of fermentations. Therefore, any abnormalities in these fermentations will harm the product’s quality and may even cause it to spoil. Even the final product may be susceptible to deterioration by microbes. Fermented Milks Cheese Cheese defects may be caused by mechanical or … Read more
7 min read 
Molds are used in the manufacture of the majority of the Oriental fermented dishes listed here. In the starter, known as koji in Japan and chou in China, moulds serve as suppliers of hydrolytic enzymes, including amylases to hydrolyze the starch in the grains, proteinases, lipases, and several more. For the most part, starters are … Read more
29 min read 
What is Botulism Food Poisoning? Botulism food poisoning is a severe and potentially life-threatening illness caused by the consumption of food contaminated with botulinum neurotoxins (BoNTs). Here are the key points about botulism food poisoning: Preventing botulism food poisoning involves proper food handling and storage practices, such as ensuring adequate heat treatment during cooking, avoiding … Read more
10 min read 
The discussion of poultry focuses primarily on chicken meat, but the principles also apply to the meat of turkey, geese, ducks, and squab. Contamination of Poultry Preservation of Poultry 1. Asepsis 2. Use of Heat 3. Use of Low Temperatures a. Chilling b. Freezing 4. Use of Preservatives 5. Carbon Dioxide Atmosphere 6. Use of … Read more