Achieving genetic stability in microbial strains for industrial purposes is crucial to ensure consistent and reliable production of desired products. Here are some strategies employed […]
Bacillus licheniformis is a Gram-positive, rod-shaped bacterium that belongs to the genus Bacillus. It is commonly found in soil, dust, and various natural environments worldwide. […]
Bacillus subtilis is a Gram-positive, rod-shaped bacterium that belongs to the genus Bacillus. It is commonly found in soil, water, and the gastrointestinal tracts of […]
Microbial risk assessment (MRA) is a scientific method of analysis of the safety risks posed by pathogens in a complex food system. It determines the […]
The sulphur-reducing bacteria (SRBs) or sulphate reducing bacteria as can also be called are unique because they respire by using sulphate or some other sulphur […]
In microbiology, even in food microbiology it is important to know the differences between certain classes of microorganisms. One important grouping concerns the prokaryotes which […]
Serotyping is a crucial technique used in microbiology to classify and identify microorganisms, particularly bacteria and viruses, based on their surface antigens. This method plays […]
Is there a link between sugar and cancer? Sugar in the diet cannot help but have a bad report. A nine-year collaboration has shown sugar […]
Microbial cell modelling is a fascinating subject and one that deserves special attention. Over the years a number of different models have been described to […]
Human embryonic kidney (HEK) cells are a cell line derived from the kidney tissue of an early-stage human embryo. These cells are widely used in […]
Natural antimicrobials are commonly being preferred by consumers over chemical preservatives according to ingredient trend studies (Smid and Gorris, 1999). Natural antimicrobials are regularly being […]
Staphylococcus aureus is a serious and common foodborne pathogen – a bacterium widely found in the food supply chain (Tirado and Schmidt, 2001; Loir et al., […]
Cronobacter sakazakii otherwise formerly known as Enterobacter sakazakii is an opportunist pathogen mainly of infants and young children. It is a bacterium that causes rare […]
We often think of Bacillus bacteria as being our friend in food processing with the type of enzymes that are produced for producing sugar, various […]
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 […]
Candida tropicalis is a species of yeast belonging to the Candida genus. It is a common opportunistic pathogen that can cause infections in humans, particularly […]
Downy Rose Myrtle or Rhodomyrtus tomentosa (Aiton) Hassk. (Family: Myrtaceae) is a flowering plant that could provide product developers with a rich source of colour. This supplements its culinary […]
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 […]
Lactobacillus M.R.S. broth is a non-selective medium used for the rapid cultivation and enumeration of Lactobacillus spp. (lactic acid bacteria). The broth was originally described […]
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