Tag Archives | Industrial Microbiology

Starter Lactic Cultures: Fermentation, Management and Preparation | Industrial Microbiology

In this article we will discuss about the starter lactic cultures:- 1. What is Starter Lactic Culture 2. Biochemical Basis of Culturing Dairy Products Using Starters 3. Management and Preparation 4. Continuous Starter Production 5. Starter Defects 6. Shelf Life Extension by Lactic Cultures. Learn about:- 1. Starter Culture in Dairy Industry, 2. Starter Culture in Fermentation and 3. Starter [...]

By |2018-10-29T15:53:44+00:00October 29, 2018|Starter Lactic Cultures|Comments Off on Starter Lactic Cultures: Fermentation, Management and Preparation | Industrial Microbiology

Special Behavior of Acetobacter during Vinegar Fermentation | Industrial Microbiology

In this article we will discuss about the special behavior of acetobactor during vinegar fermentation. The special behavior are:- 1. Sen­sitivity toward Lack of Oxygen 2. Sensitivity to Lack of Ethanol 3. Sensitivity to Changes in Temperature 4. Specific Growth Rate 5. Sensitivity to Changes in Concentration and 6. Over-Oxidation. Sen­sitivity toward Lack of Oxygen: During commercial use of many [...]

By |2018-10-29T15:53:44+00:00October 29, 2018|Acetobacter|Comments Off on Special Behavior of Acetobacter during Vinegar Fermentation | Industrial Microbiology

Enzymes Used in Industries and their Uses | Industrial Microbiology

Enzymes Used in Industries and their Uses! Of the 1000 and more enzymes isolated, fewer than 20 are now commercially used on a scale that has significant impact on either the enzyme industry or the user industries. Only the more important will be treated here. It is worth remembering that commercial enzyme preparations represent mixtures in which the principal enzyme [...]

By |2018-10-29T15:53:44+00:00October 29, 2018|Enzymes Used in Industries|Comments Off on Enzymes Used in Industries and their Uses | Industrial Microbiology
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