The upcoming discussion will update you about the difference between acetic vinegar and vinegar. The word 'vinegar' is derived from the French term 'vinaigre' (vin = Wine+ aigre = sour), meaning "sour wine". It contains about 40% acetic acid by weight and small quantities of alcohol, glycerol, esters, sugars, and salts. Vinegar is the product obtained as a result of [...]
Industrial fermentation processes require two most important stages to complete product fermentation. These are up-stream process and down-stream process, which are abbreviated as USP and DSP respectively. Stage # 1. Up-Stream Process: This process comprises of obtaining a desired microorganism, and its improvement so as to enhance the productivity and yield. It also includes the maintenance of strain purity, preparation [...]
The following points highlight the three methods for culture maintenance which seems to be generally used in the fermentation industries: 1. Preservation of Culture by Drying 2. Maintenance of Cultures by Storage with Limited Metabolic Activity 3. Preservation by Lyophilization. Method # 1. Preservation of Culture by Drying: These are different methods of drying of cultures given below: (a) Dried [...]