A collection of all the articles covering agriculture, biochemical engineering, biotechnology and related industry topics.
The Bitter Vine is a tropical plant (Mikania micrantha: Family: Asteraceae) that grows vigorously in very high humidty, generally light or poor soils in all […]
Pinolenic acid is a polyunsaturated fatty acid, 5Z,9Z,12Z-octadecatrienoic acid which is obtained from pine nut oil, derived from Korean (Pinus orientalis) and Siberian pine nuts […]
N-acetyltyrosine is a non-essential amino acid found in chicken, soy products and nuts which is synthesised from phenylalanine. A few studies using healthy volunteers, as well as […]
The Pribnow box, also known as the -10 element, is a DNA sequence that plays a crucial role in the initiation of transcription in prokaryotes. […]
Cats go wild over it ! Catmint has a powerful effect on cats making them go crazy when they’ve chewed a few leaves. Our cat has […]
Overview On Cilantro (Coriander) Coriander or cilantro is a remarkable plant. Incidentally, a word about naming the plant ! Coriander is the name given to both […]
I was asked a few years ago what happened to all the soybean waste that came from both the soya bean processing industry including those industries […]
Whilst continuing on the theme of extracting value from food waste, an article that tackles the potential of mushroom waste from the food industry has […]
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. […]
Foams are fascinating food structures which appear in all aspects of the culinary arts. They are critical features of beer heads, meringues, coffee crema, angel […]
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 […]
Clostridium thermoaceticum is a species of anaerobic, thermophilic bacteria that belongs to the genus Clostridium. It is known for its unique ability to perform acetogenesis, […]
Biotechnological interventions for qualitative and quantitative improvement in yeast and filamentous fungi involve various strategies aimed at enhancing desirable traits, productivity, and yield of these […]
Gibberellins (GAs) are a class of plant hormones that play a crucial role in plant growth and development. In plant cell culture, gibberellins are used […]
Callus culture is a technique used in plant tissue culture to generate undifferentiated masses of cells known as callus. Callus is formed by the unorganized […]
Magnetic immobilisation is an extremely useful technique. Immobilising cells or enzyme in gel materials which contain colloidal ferrites or magnetite allows the use of magnets […]
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 […]
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