Kanji
Ever tried kanji ? It is an Indian fermented beverage which has an extremely strong flavour. For some it is the Indian version of kombucha. […]
Fermentation
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 […]
Burukutu
Burukutu is a rather popular alcoholic beverage with a prominent vinegar-like flavour that is prepared from millet and sorghum or Guinea corn grains (Kolawole et […]
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, […]
Doenjang
Doenjang is a traditional Korean food and is widely used in most of that country’s recipes either as a main ingredient, as a condiment, or as a […]
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 […]
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 […]
Bionade – A Unique Beverage Offering By Producing Gluconic Acid Through Fermentation
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 […]
Brewing Series – Hot Trub and Cold Trub: The Recovery Options
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 […]
Issues In Fermentation. What Are They? Can They Be Fixed?
During a fermentation process, several problems and issues can arise. The most common is the failure to produce any product whatsoever. If it is a […]
Filtration Of Air And Gas In Fermentation
Air is a critical and indispensable gas for all sorts of fermentation. It is regarded by many engineers as a process fluid. Air itself is […]