Food Microbiology

/Food Microbiology

Food Microbiology is a discipline where the nutritional and functionality of the food product is of main concern.

Active transport

Active transport uses specific transport proteins, called pumps, which use metabolic energy (ATP) to move ions or molecules against their concentration gradient. For example, in both vertebrates and invertebrates, the concentration of sodium ion is about 10 to 20 times higher in the blood than within the cell. The concentration of the potassium ion is [...]

By | 2018-04-20T11:49:53+00:00 April 20th, 2018|Food Microbiology, Molecular Biology|Comments Off on Active transport

Plasma membrane: Bulk transport

Cells can import and export large molecules across the plasma membrane. Macromolecules are secreted out from the cell by exocytosis and are ingested into the cell from outside through phagocytosis and endocytosis. Exocytosis It is also called emeiocytosis and cell vomiting. In all eukaryotic cells, secretary vesicles are continually carrying new plasma membrane and cellular [...]

By | 2018-04-20T11:26:22+00:00 April 20th, 2018|Food Microbiology, Molecular Biology|Comments Off on Plasma membrane: Bulk transport

M. tuberculosis Culture

Aerobic conditions are required for the growth of M. tuberculosis and a protein enriched medium is a prerequisite for its culture. Löwenstein–Jensen (LJ) slopes are main agar media employed to culture Mycobacteria. It composition is: Inspissated eggs Malachite green Glycerol (or pyruvate). Glycerol in the LJ medium favours the growth of M. tuberculosis while [...]

By | 2018-04-19T11:51:27+00:00 April 19th, 2018|Food Microbiology|Comments Off on M. tuberculosis Culture

Microbial Interactions

Microbial Interactions The population of two species may interact for neutral, positive and negative represented as 00, - -, + +, + 0, - 0 and + - . There are mainly nine types of interactions based on whether species are not gaining, gaining or harming to the other species in a given relationship. [...]

By | 2018-04-19T11:45:41+00:00 April 19th, 2018|Food Microbiology|Comments Off on Microbial Interactions

Mechanisms of Action of Probiotics

There are many microorganisms that could potentially function as probiotic, of which Lactobacillus and Bifidobacterium species are the most commonly used. Probiotics are live microorganisms thought to be beneficial to the host organism. According to the definition of FAO/WHO, probiotics are live microorganisms, which when administered in adequate amounts confer a health benefit on [...]

By | 2018-04-19T11:11:39+00:00 April 19th, 2018|Food Microbiology|Comments Off on Mechanisms of Action of Probiotics


Thiosulfate-citrate-bile salts-sucrose agar or TCBS Agar is a selective media used for the isolation and cultivation of Vibrio cholerae and other enteropathogenic Vibrio's causing food poisoning Principle TCBS Agar was developed by Kobayashi and co-workers who modified the selective medium of Nakanishi. TCBS agar was originally designed for the isolation of V.cholerae and V. parahaemolyticus [...]

By | 2018-04-18T11:44:25+00:00 April 18th, 2018|Food Microbiology|Comments Off on TCBS Agar

Oxidase and Indole test

Oxidase Test The oxidase test is performed to identify the bacteria if it produces cytochrome c oxidase and to detect the presence of an enzyme called cytochrome c oxidase that catalyses the transport of electrons between electron donors that are present in the bacteria and a redox dye- tetramethyl-p-phenylene-diamine. In case of the positive result [...]

By | 2018-04-18T10:38:59+00:00 April 18th, 2018|Food Microbiology|Comments Off on Oxidase and Indole test

Laminar air flow

Laminar air flow is an enclosed bench designed to maintain a working area devoid of contaminants. Many medical, microbiological and research laboratories require aseptic working environments in order to carry out specialized work. Laminar air Flow can provide the best solution. Laminar Flow Cabinets or laminar air flow is normally made of stainless steel without [...]

By | 2018-04-17T10:00:22+00:00 April 17th, 2018|Fermentation, Food Microbiology, Molecular Biology, Plant Tissue Culture|Comments Off on Laminar air flow


Probiotics are the live bacteria and yeasts that are referred to as the good microorganisms that are required in the body because they are beneficial to us as they aid us with the improved digestive system. Probiotics are marketed in forms of food, dietary supplements for humans and for animals as well. These are the [...]

By | 2018-04-17T09:40:58+00:00 April 17th, 2018|Food Microbiology|Comments Off on Probiotics

Biosafety Levels

Biosafety levels Biosafety levels are process of keeping the harmful biological agents under control. It includes the precautions required to isolate dangerous microbes in as laboratory. There are four biosafety levels are designed from lowest biosafety to highest biosafety i.e. BSL 1 to BSL 4. The precautions level consist of regular and washing and [...]

By | 2018-04-19T06:33:51+00:00 April 17th, 2018|Food Microbiology|Comments Off on Biosafety Levels

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