A collection of all the articles covering agriculture, biochemical engineering, biotechnology and related industry topics.
Ethylene oxide (EtO) is one of the most potent pesticides and antibacterial agents available for treating food and textile produce. There are however serious health […]
Fermented fish products usually come in two forms, pastes and sauces but you could add a third which is salted fish too. They’ve been consumed […]
Pozol is a maize based beverage that is popular throughout South-Eastern Mexico. It is drunk by young and old alike as a health food. Pozil […]
Cacholeira is a popular Portuguese fermented sausage from the Upper Alentejo region. The sausage is heavily fermented. It resembles a morcella but has a lighter […]
In the intricate ecosystem of the oral microbiome, Streptococcus mutans emerges as a central character, wielding both its microbial prowess and, unfortunately, its destructive potential. […]
The Streptococcus genus stands as a testament to the remarkable diversity and complexity within the microbial world. Comprising a wide array of species, both commensal […]
Bacterial ghosts (BGs) are empty cell envelopes or membrane structures derived from bacterial cells after a controlled removal of their cellular content, including the cytoplasm […]
The Polysporus genus of fungi represents a diverse group with significant biotechnological potential. Fungi, in general, play crucial roles in various ecological processes and have […]
Making yogurt at home is fun and enjoyable. Results at first can be variable but it’s worth persisting with as you can begin to experiment […]
Olives (Olea europaea L.) and olive oil are regarded as one of the healthiest foods in the world. They have been used for at least […]
Gundruk is a fermented green vegetable that started its story in Nepal and the Himalayan regions of India and Bhutan. It has an acidic flavour. […]
Yogurt is a fermentation of milk with a benign bacterial culture to produce a flavoured, slightly sharp creamy product. It is a simple manufacture of […]
Crème fraiche is a fermented version of sour cream and often seems to be like a version of yogurt. It is excellent as a topping, […]
Sichuan Paocai (SCP) or Chinese sauerkraut is a traditional fermented food, which possesses unique flavours driven by various microbiota. Like kimchi in Korea, it is […]
Pseudomonas aeruginosa is commonly associated with food contamination and causes infection in immunocompromised people. It is the agent responsible for ventilator induced pneumonia. The bacteria, […]
Pest infestation is a huge problem in almost every land or garden. Pests destroy crops in a huge manner and this can lead to loss […]
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