Citric acid production and applications of submerged fermentation

Submerged fermentation is a type of fermentation in which the microorganisms are suspended in a liquid medium. The liquid medium also contains various other nutrients and growth factors in the necessary proportions in a dissolved or a particulate solids form. The main application of submerged fermentation technique is in the extraction of metabolites (secondary metabolites)Continue reading “Citric acid production and applications of submerged fermentation”

SUBMERGED FERMENTATION

  BY- Shaily Sharma (MSIWM041) INTRODUCTION: -Submerged fermentation is a type of fermentation in which the microorganisms are suspended in a liquid medium. The liquid medium also contains various other nutrients and growth factors in the necessary proportions in a dissolved or a particulate solids form. -Submerged fermentation is a technique in which the overallContinue reading “SUBMERGED FERMENTATION”

ION EXCHANGE CHROMATOGRAPHY

BY: SHAILY SHARMA (MSIWM041) Chromatography is a separation and purification technique which is used for the separation of solutes in a mixture, biomolecules etc. on the basis of distribution of the sample to be separated between stationary phase (phase which is not mobile and is usually mounted against a support like a chromatographic column) andContinue reading “ION EXCHANGE CHROMATOGRAPHY”

INDUSTRIALLY IMPORTANT MICROORGANSIMS

BY: Reddy Sailaja M (MSIWM030) Microorganisms are minute creatures from time immemorial and omnipresent in all kinds of ecosystems on earth. Microorganisms are of different types: Bacteria, Fungi, Protozoa, Algae and Virus. These are not visible through naked eye and require microscope for their structural and functional evaluation. Industrial microbiology deals with the application ofContinue reading “INDUSTRIALLY IMPORTANT MICROORGANSIMS”

FERMENTED FOODS

BY- Ria Fazulbhoy (MSIWM031) Introduction Fermentation is a process of metabolism that produces chemical changes within organic substrates with the assistance of enzyme action. Microorganisms like lactic acid bacteria or yeasts are important for many kinds of fermentation as they produce the necessary enzymes required for the process. (These enzymes include proteinase, amylase, cellulase, etc.) Continue reading “FERMENTED FOODS”

BIOCHIPS

BY: SREE LAKSHMI (MSIWM012) Biochip development began with the first work of sensory technology. An American company called Affymetrix developed the first biochip, called Gene chip, which contains a large number of DNA sensors used to detect errors. Biochip is a small laboratory version, which uses more than hundreds of simultaneous chemical reactions. They areContinue reading “BIOCHIPS”

MALT BEVERAGES

BY: SAI MANOGNA (MSIWM013) In Latin, the word beer, bibere: meaning to drink. The beer-making process is known as brewing. The ancient Egyptians practiced beer brewing from barley as far back as 4,000 years ago. However, evidence indicates that Egyptians learned the craft from the Tigris and Euphrates tribes, where man’s culture is said toContinue reading “MALT BEVERAGES”

DESIGN OF FERMENTERS AND TYPES OF FERMENTERS

BY: SHREELAKSHMI S NAIR FERMENTORS: Fermenter is a system which provide controlled environmental conditions for the growth of microbes to obtain a desirable metabolite by preventing the entry of contaminants. Sterility is maintained by steam. Steam is maintained at 121 degree for a period of time and all the unwanted microbes are killed. In designingContinue reading “DESIGN OF FERMENTERS AND TYPES OF FERMENTERS”

BIOPESTICIDES

BY: RAHUL ANDHARIA (MSIWM001) Introduction: Biocontrol agents or Compounds used for managing agricultural pests by means of specific biological effects are termed as Biopesticide. Natural bio-control agents such as plants, certain minerals, microorganisms can be used as biopesticides by modifying them. Majority of crop loss is due to pests or insects. As biopesticides has lessContinue reading “BIOPESTICIDES”

PRODUCTION OF INDUSTRIAL BEVERAGES

BY: RAHUL ANDHARIA (MSIWM001) Introduction: Any fluid consumed for drinking purpose can be called as a beverage. Beverages consist of diverse range of food products, mostly liquids like water, soft drinks, fruit beverages, etc. Beverage like water is most essential for human body as it helps in excretion of food and digestion assimilation. Roughly, 60%Continue reading “PRODUCTION OF INDUSTRIAL BEVERAGES”