A collection of all the articles covering agriculture, biochemical engineering, biotechnology and related industry topics.
![DNA. Nucleic acid purification. Okazaki fragments. PCR (digital PCR [dPCR], multiplex digital PCR, qPCR), DNA Repair](https://foodwrite.co.uk/wp-content/uploads/2016/11/dna-geralt-pixaby-03539309_640-326x245.jpg)
Digital PCR (dPCR) stands at the forefront of nucleic acid quantification technologies, offering a paradigm shift in precision, sensitivity, and absolute quantification. This innovative method […]
Gene therapy is a promising and rapidly evolving field that involves the introduction, alteration, or deletion of genetic material within an individual’s cells to treat […]
The Simulated Moving bed (SMB) or Simulated Moving bed Chromatography (SMBC) is a very advanced multi-column chromatography system generally used for the binary separation of […]
Yeast extracts are rich, nutrient-dense substances derived from the cell contents of yeast cells. They are widely used in food, pharmaceutical, and biotechnology industries as […]
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 […]
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