
Chorizo
Chorizo is the classic fermented, cured and smoked sausage of Spain. Alexandre Dumas, the great French novelist, toured Spain in 1446 to 1847 and wrote […]
Chorizo is the classic fermented, cured and smoked sausage of Spain. Alexandre Dumas, the great French novelist, toured Spain in 1446 to 1847 and wrote […]
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 […]
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 […]
Brewers’ spent grain (BSG) is the main by-product of the brewing industry. It is the insoluble cereal residue that is separated from the mash before […]
Serratia marcescens is a Gram-negative bacterium belonging to the family Enterobacteriaceae. It is a common environmental bacterium found in various habitats, including soil, water, plants, […]
Animal cell culture is a fundamental approach in biotechnology and bioprocess engineering. It is the culturing of animal cells in artificial media. The technology is […]
Grain, seed and pulse hydration hydration or soaking is important for a number of reasons. It’s required for mashing as in brewing, or the general preparation […]
The manufacture of succinic acid using fermentation involves the use of microorganisms, typically bacteria or yeast, to produce succinic acid through a bioconversion process. Succinic […]
The manufacture of tyrosine using fermentation involves the use of genetically engineered microorganisms, typically bacteria or yeast, to produce tyrosine on a commercial scale. Tyrosine […]
The manufacture of valine using fermentation involves the use of genetically engineered microorganisms, such as bacteria or yeast, to produce valine on a commercial scale. […]
The fermentation lock or airlock is a standard device for beer brewing and wine making at all levels. It allows for carbon dioxide release during […]
Prodigiosin (PG) is a secondary metabolite – a red pigment and a typical alkaloid compound that is produced by microorganisms such as Serratia marcescens of […]
The manufacture of malic acid using fermentation involves the use of microorganisms, typically bacteria or fungi, to convert specific carbon sources into malic acid. Malic […]
The manufacture of threonine using microbial fermentation involves the use of genetically engineered microorganisms, typically bacteria such as Escherichia coli, to produce threonine in large […]
The Maibock is a traditional German style of strong lager that originated as a seasonal beer, typically brewed in the spring which is Mai in […]
I recently tried some beverages from Bionade GmbH which are rather unique and deserved their own post. They are not soft drinks for a start […]
Hot trub and cold trub are two important terms that brewers in particular need to understand more about. Hot Trub/Hot Break Wort is boiled for […]
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