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Brief History And Developments In Industrial Microbiology

Brief History And Developments In Industrial Microbiology

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

Starter Cultures – Preparation, Maintenance and Preservation

Starter Cultures Preparation, Maintenance and Preservation

Principles to maintain active tarter culture The preparation of cultures depends on a number of variables: 1. The choice of milk 2. Heat treatment of milk 3. Containers/Utensils 4. Amount of inoculum  5. Aseptic culture transfer 6. Time of inoculation 7. Cooling Preparation of mother culture The preparation of the mother culture is a crucial … Read more

Yeasts Starter Cultures  

Yeasts Starter Cultures  

Yeasts are eukaryotic, unicellular microorganisms that belong to the kingdom of fungi. The first yeast appeared hundreds of millions of years ago, and there are approximately 1,500 known kinds. Yeasts are unicellular organisms that developed from multicellular predecessors, with certain species able to acquire multicellular traits by generating pseudohyphae, which are strings of connected budding … Read more

Industrial centrifuge – Definition, Parts, Types, Uses

Industrial centrifuge - Definition, Parts, Types, Uses

What is an Industrial centrifuge? An industrial centrifuge is a machine that uses centrifugal force to separate or purify materials. Centrifuges work by spinning a sample at high speeds, using gravitational force to separate the components of the sample based on their density, size, or shape. Industrial centrifuges can be used for a wide range … Read more

Production Media – Definition, Characteristics, Examples, Uses

Production Media - Definition, Characteristics, Examples, Uses

What is Production Media? Production media, often associated with the fermentation industry, plays a crucial role in the cultivation of specific strains for the purpose of generating either microbial cells or biochemical products. This media, essentially a growth environment, is meticulously formulated to support the development and productivity of designated microbial strains under controlled conditions. … Read more

Wine Production

Wine Production

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

Enzymes (amylase, protease, lipase) Production

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, 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

Factors Affecting Fermentation Characteristics of Starter Cultures 

Factors Affecting Fermentation Characteristics of Starter Cultures 

Many variables can affect the fermentation process of lactic acid bacteria (LAB) starters, including temperature, pH, strain capability, growth medium, inhibitors, bacteriophage, incubation period, heat treatment of milk, etc. To achieve the best activity of lactic acid bacteria during the manufacturing of fermented milks, caution is required. The following parameters significantly affect the growth and … Read more

L-Glutamic Acid Production

L-Glutamic Acid Production

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

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