Fermentation

/Fermentation

Fermentation of food involves breakdown of the sugars with the aid of living microorganisms

Methods for scaling up of cell cultures

A variety of useful products like interferon, hormones, interleukins, enzymes, antibodies, virus vaccines such as polio, measles, rabies etc. are obtained from cell cultures. For these objectives, scale up of cell cultures are essential and large scale fermentors of up to 10,000 liters are used for this purpose. The method employed to increase the [...]

By |2018-05-07T11:32:27+00:00May 7th, 2018|Fermentation|Comments Off on Methods for scaling up of cell cultures

Chemostat (A Continous Culture)

A chemostat is a technique used to grow microorganisms or cells continually in a specific phase of growth. In this technique a bioreactor is provided with fresh medium which is continuously added, and culture liquid containing left over nutrients, metabolic end products and to keep the culture volume constant microorganisms are continuously removed at the [...]

By |2018-04-19T06:39:55+00:00April 18th, 2018|Fermentation|Comments Off on Chemostat (A Continous Culture)

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

Bacterial Growth Curve

Bacterial growth Bacterial population growth studies require cultivation of viable cells in a fresh sterile broth medium and incubation in a closed culture vessel with a single batch of medium under optimum temperature, pH, and gaseous conditions. Under these conditions, the cells will reproduce rapidly and the dynamics of the microbial growth can be [...]

By |2018-04-16T11:28:30+00:00April 16th, 2018|Fermentation, Food Microbiology|Comments Off on Bacterial Growth Curve

Blood Agar

Blood agar is an enriched medium used for isolation and cultivation of fastidious bacteria. Fastidious organisms, such as streptococci, do not grow well on ordinary growth media. Blood agar is also used to differentiate bacteria on the basis of their hemolytic properties, especially within the genera Streptococcus, Enterococcus, and Aerococcus. Principle Several species of Gram-positive [...]

By |2018-04-16T10:57:25+00:00April 16th, 2018|Fermentation, Food Microbiology|Comments Off on Blood Agar

Sterilization

Sterilization refers to the killing or elimination of all microorganisms, including highly resistant bacterial spores. Sterilization is an absolute term, i.e. the objects must be sterile which means the absence of all microorganisms in that object. Sterilization can be referred to any process that removes all forms of life, including transmissible agents (such as [...]

By |2018-04-16T11:18:31+00:00April 14th, 2018|Fermentation, Food Microbiology, Molecular Biology, Plant Tissue Culture|Comments Off on Sterilization

Bacterial Capsule: Function, staining, procedure

Bacterial capsule A gelatinous layer of polysaccharide or polypeptide is called Glycocalyx. These polysaccharides may be composed of a single type of sugars (homopolysaccharide) or several types of sugars (heteropolysaccharides) and lies outside the cell envelope of bacteria. If glycocalyx is firmly attached to the cell wall it is referred to as a capsule. [...]

By |2018-04-14T10:28:57+00:00April 14th, 2018|Fermentation, Food Microbiology|Comments Off on Bacterial Capsule: Function, staining, procedure

Downstream processing

The processes which are used for recovery and purification of products formed during the fermentation processes are defined as downstream processing. The step in downstream processing is the separation of solids, usually cells, from the liquid is filteration, centrifugation and flocculation. This is generally achieved as follows: Filtration is a method of separating suspended [...]

By |2018-04-12T12:05:46+00:00April 12th, 2018|Fermentation|Comments Off on Downstream processing

Cell Disruption

To obtain a suspension culture, disruption of cells has to be done and these cells grow to form primary culture. Primary culture is the original culture or the culture before first sub-culturing. The culture obtained after subculturing are cell lines and the products of cell line are referred to as secondary cultures. Methods of [...]

By |2018-04-12T10:52:32+00:00April 12th, 2018|Fermentation, Food Microbiology, Molecular Biology, Plant Tissue Culture|Comments Off on Cell Disruption

Salmonella Shigella (SS) Agar

SS Agar is a selective and differential medium for the isolation, identification and differentiation of Salmonella and some Shigella species from clinical and non-clinical samples, suspected foodstuffs and for microbial limit test. SS Agar is a modification of the Desoxycholate Citrate Agar. Salmonella Shigella (SS) Agar is highly selective for Salmonella species, but is inhibitory to some strains of Shigella. [...]

By |2018-04-11T11:16:38+00:00April 11th, 2018|Fermentation, Food Microbiology|Comments Off on Salmonella Shigella (SS) Agar

News Updates

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