A collection of all the articles covering agriculture, biochemical engineering, biotechnology and related industry topics.
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 […]
The Jatropha plant is a wide ranging perennial with a quick growth and almost 60 years longevity. It appears to survive both tropical and arid conditions, […]
Renewed interest has been raised in maximising the commercial benefit from the polyphenolics in wheat and carbohydrates which are often lost when milling this cereal, especially if the bran […]
Lolium perenne, commonly known as perennial ryegrass, is a widely used cool-season grass valued for its durability, lush green appearance, and fast growth. Native to […]
RNA polymerase is an enzyme responsible for synthesizing RNA molecules from a DNA template during the process of transcription. It plays a crucial role in […]
Spinning cone technology (SCT) is a revolutionary process that has transformed the field of aroma recovery and preservation in the food and beverage industry. It […]
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 […]
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