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 […]
Fermentation
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 […]
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 […]
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 […]
The Benefits Of Brewer’s Spent Grain (BSG)
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 […]
The Bacterium: Serratia marcescens
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, […]
The Biotechnology of Animal Cell Culture
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 […]
The Importance Of Grain, Seed & Pulse Hydration
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
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 L-Tyrosine using Fermentation
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 L-Valine Using Fermentation
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. […]
Brewing Series: The Fermentation Lock
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 […]
Algal Red Pigments: Prodigiosin – A Natural Colour?
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
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 L-Threonine Using Fermentation
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 […]
Brewing Recipe: Maibock-Style Ale
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 […]