How Penicillin is Made
Penicillin is a group of extremely valuable antibiotics which remain commercially important to this day. They are produced by the Penicillium moulds. The main organism […]
Fermentation
Using Precision Fermentation to Make Rennets and Challenges to Producing Complex Components in Milk-Like Casein Micelles
Precision engineering is one of the new terms used nowadays when attempting to harness the power of fermentation for food and biopharmaceutical production. Back in […]
Ethanol Fermentation
Most of us would think of ethanol fermentation very simply as the essence of brewing in cider and beer production or in winemaking. Ethanol is […]
The Polysporus Genus
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 […]
Anaerobic Digestion
Anaerobic digestion (AD) is a large-scale industrial processing method of using organic substrates and feedstocks to mainly produce methane. Methane is a useful renewable energy […]
Plant-Based Fermented Beverages: Benefits?
Plant-based fermented beverages are seen as heralding a new dawn in healthy eating. They are very much linked to helping us develop and sustain a […]
The Production of Glutamic Acid By Fermentation
The production of glutamic acid through fermentation involves the use of microorganisms, particularly bacteria from the genus Corynebacterium and in particular, the species Corynebacterium glutamicum. […]