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. […]
Fermentation
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
The production of polyhydroxyalkanoates (PHA) using fermentation involves the use of microorganisms, typically bacteria, to synthesize and accumulate PHA as intracellular granules. PHAs are biodegradable […]
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 […]
Natto? Super Smelly But May Be The Next Superfood
Natto is possibly one of the smelliest foodstuffs around but it might just be the next superfood. It is a traditional dish with a strong […]
Preparing Kefir
Kefir is a fascinatingly complex fermented product which appears like a slightly fizzy yogurt. The beverage has a strong following with those seeking a healthier […]
The Fermentation of Amycolatopsis mediterranei
Amycolatopsis mediterranei is a bacterium known for its ability to produce rifamycin B, an important antibiotic used in the treatment of tuberculosis and other bacterial […]
How We Make Soy Sauce And What Grades Are There?
Soy sauce is a traditional seasoning with a salty, almost meat-like taste and a very sharp flavour. It is a light brown to black liquid […]