In this article we will discuss about the industrial production of amino acids by fermentation. Learn about:- 1. Industrial Production of Amino Acids 2. Industrial Production of Amino Acids by Fermentation 3. Amino Acid Production Processes 4. Microbial Production of Amino Acids 5. Production of Amino Acids By Fermentation 6. Production of Amino Acids By Microorganisms. Introduction to Fermentative Production [...]
In this article we will discuss about the yeast used in bakery foods:- 1. Effect of Ingredients and Processing on Yeast Performance 2. Forms of Yeast Used in Baking 3. Use of Yeast in Special Dough Systems 4. Performance and 5. Determination. Effect of Ingredients and Processing on Yeast Performance: Recent studies have dealt with a larger number of variables [...]
In this article we will discuss about the submerged vinegar fermentation process using frings acetator. The first commercial equipment for the submerged process was described by Hromatka (1952). The basic patent emphasizes the need for uninterrupted aeration of the fermentation with fine bubbles as the necessary conditions for the production of satisfactory vinegar of high concentration. The process was further [...]