In this article we will discuss about the bacterial and non-bacterial fermented food items. Bacterial Fermented Food Items: Important food items produced in whole or in part by bacterial fermentations are sauerkraut, pickles, sausage, olives, etc. for humans and ensilage for animal fodder. Lactic acid bacteria are mainly responsible for the desirable type of fermentation (lactic acid fermentation) required for [...]
The following points highlight the two main factors that lead to the spoilage of food. The factors are: 1. Storage Conditions 2. Food's Own Chemical Properties. Factor # 1. Storage Conditions: Temperature and oxygen are considered two most important factors that invite microbial contamination resulting in spoilage of foods in storage conditions. 1. Role of temperature: Foods stored at below [...]
In this article we will discuss about the renewable and non-renewable sources of substrates used for SCP production. 1. Fossil Carbon (Non-Renewable) Sources: The various substrates in this group are: (i) Gaseous hydrocarbons, (ii) Liquid hydrocarbons, (iii) Methanol and (iv) Ethanol. Use of these for SCP production is briefly described below: (i) Gaseous Hydrocarbons: C1 to C4 gaseous hydrocarbons have [...]