Production of 1,3-Propanediol From Glycerol
The production of 1,3-propanediol (PDO) from glycerol through fermentation has gained attention in recent years due to its sustainable and eco-friendly process, often leveraging biodiesel […]
Fermentation
Trailing the Oregon Breweries
If I’m lucky enough some kind hearted soul sends me a couple of bottles or cans of beer and lager to test. On other occasions […]
The Bacterium: Escherichia coli
Escherichia coli (E. coli) is a Gram-negative, rod-shaped bacterium that belongs to the family Enterobacteriaceae. It is one of the most extensively studied and well-known […]
The Perfusion Cell Bioreactor
A perfusion cell culture process is a specialized technique used in biotechnology and biopharmaceutical industries for the continuous cultivation of cells. In contrast to traditional […]
Brewing Series: High Gravity Brewing
High gravity brewing, also known as “big beer brewing” or “high-alcohol brewing,” refers to the process of brewing beer with a significantly higher original gravity […]
Costing A Fermentation: What A Typical Report Needs To Contain.
Cost analysis of a fermentation process involves assessing the expenses incurred during the production of a product using fermentation. Fermentation is a biological process in […]
The Fermentation of Filamentous Fungi
The fermentation of filamentous fungi, also known as fungal fermentation, is an essential biotechnological process used to produce a wide range of products, including enzymes, […]
The Trickle-Bed Reactor
The trickle-bed reactor (TBR) is a type of fixed-bed reactor used in various chemical and biochemical processes, particularly in gas-liquid-solid reactions. It is designed to […]
The Bacterium: Streptomyces coelicolor
Streptomyces coelicolor is a bacterium belonging to the genus Streptomyces, which is known for its ability to produce a wide range of secondary metabolites, including […]
The Manufacture of L-Tryptophan using Microbial Fermentation
The manufacture of L-tryptophan, an essential amino acid, using microbial fermentation involves the utilization of microorganisms to produce and accumulate L-tryptophan through metabolic pathways and […]
Design For Different Types Of Fermentation
When we think about fermentation design we are considering what the properties are that makes for the ideal fermenter. Fermentation is primarily about supporting growth of […]
We love Dahi
Dahi is a term used in the Indian subcontinent to refer to yogurt or curd. It is a popular dairy product made by fermenting milk […]
The Kinetics of Cell Growth and Production in Fermentation
The kinetics of cell growth and generation of products is one of the important features of monitoring a fermentation and helps to explain the functioning […]
The ABE Fermentation
The ABE fermentation is an acronym for acetone-butanol-ethanol fermentation. This particular fermentation is extremely well studied and was one of the first to be examined […]
Baijiu – the Spirit of China
Many many years ago, when I was a student, I celebrated a Chinese New Year with some of my Chinese lab colleagues. Handed round was […]
Fermented Fish Products
Fermented fish products usually come in two forms, pastes and sauces but you could add a third which is salted fish too. They’ve been consumed […]
What is Pozol?
Pozol is a maize based beverage that is popular throughout South-Eastern Mexico. It is drunk by young and old alike as a health food. Pozil […]
Cacholeira
Cacholeira is a popular Portuguese fermented sausage from the Upper Alentejo region. The sausage is heavily fermented. It resembles a morcella but has a lighter […]
Making Yogurt At Home
Making yogurt at home is fun and enjoyable. Results at first can be variable but it’s worth persisting with as you can begin to experiment […]
Brining And Fermentation of Olives
Olives (Olea europaea L.) and olive oil are regarded as one of the healthiest foods in the world. They have been used for at least […]