The Cold Break In The Brewing Process
The cold break is an important process in beer brewing. Here we discuss its role. It could be good, bad or indifferent for the brewer […]
Fermentation
The Production and Uses of Lactic Acid
The industrial production of lactic acid by fermentation involves the use of microorganisms, typically lactic acid bacteria, to convert carbohydrates into lactic acid. Lactic acid […]
The Koji Mold: Aspergillus oryzae
Aspergillus oryzae, also known as Koji mold, is a filamentous fungus belonging to the genus Aspergillus. It is widely used in various traditional and industrial […]
The Air Lift Fermenter
The air-lift fermenter is a type of bioreactor used in the fermentation process to cultivate microorganisms under aerobic conditions. It operates based on the principle […]
The Process Intensification Strategies used in Scaling Up Bioreactors,
Process intensification is a set of strategies and techniques used to improve the efficiency and productivity of bioreactors when scaling up the production of biotechnological […]
Brewing Series: Lautering In Beer Brewing
Lautering is a term for a process in brewing where brewers separate mash into a clear liquid sweet wort and the remaining or spent grain. […]
Plant-Based Fermented Beverages: Benefits?
Plant-based fermented beverages are seen as heralding a new dawn in healthy eating. They are very much linked to helping us develop and sustain a […]
The Nature of Fermented Sausages
Fermented sausages have been part of cultural lore have been known of for thousands of years. When meat of any sort was first dried it […]
Using Tempeh or Tempe
Tempeh (Tempe) is a traditional soy food produced in Indonesia. It has a very high protein content which makes it an ideal substitute for meat […]
Genome Clusters in the Production of Secondary Metabolites
Genomic clusters for secondary metabolites, also known as biosynthetic gene clusters (BGCs), are regions of the genome that contain genes responsible for the synthesis of […]
The Fermentation of Clavulanic Acid
The fermentation of clavulanic acid involves the cultivation of the bacterium Streptomyces clavuligerus under controlled conditions to induce the production of this important β-lactamase inhibitor. […]
The Manufacture of Polyhydroxyalkanoates using Fermentation
Polyhydroxyalkanoates (PHAs) are a family of biodegradable, bio-based polyesters synthesized intracellularly by numerous microorganisms as carbon and energy storage compounds. Because PHAs possess thermoplastic properties […]
The Manufacture of Glutaric Acid using Fermentation
Glutaric acid, also known as pentanedioic acid, is a widely used chemical for various applications. These include production of polyamides, polyurethanes, glutaric anhydride, 1,5-pentanediol, and […]
Aspergillus awamori
Aspergillus awamori is a filamentous fungus belonging to the genus Aspergillus. It is commonly used in various biotechnological applications, particularly in the fermentation industry for […]
The Basics of Fermentation Monitoring and Control
Fermentation should proceed without issue if it is controlled and managed properly. A fermentation relies on a microorganism, a bacteria, yeast or plant/animal cell being […]
Solid-State Fermentation (SSF)
Home composting which I ‘posted’ on briefly earlier, is a form of solid-state fermentation (SSF) whereby the substrate is moist enough to support the growth […]
Making That Breakfast Staple, Idli
Idli are simple, glorious examples of prudent cooking and there are many reasons to try them or even make them a feature of your cooking. […]
The Microalgae Nannochloropsis as Aquaculture Feed
Nannochloropsis is a genus of microalgae that has gained attention as a well-established feed source in aquaculture due to its high nutritional value and ability […]
The Bacterium: Streptomyces clavuligerus
Streptomyces clavuligerus is a Gram-positive, filamentous bacterium that belongs to the genus Streptomyces, within the family Streptomycetaceae. It is known for its ability to produce […]
Sufu Should Be Better Known
Sufu is an important protein food which the Chinese have been fermenting from soybean curd for centuries. Unlike natto it is prepared as cubes of […]