Food Microbiology Protocols

/Food Microbiology Protocols
Food Microbiology Protocols 2018-06-07T14:57:33+00:00

Food Microbiology Protocols

Sampling of probiotic bacteria from food samples and isolation on specialised enriched media.
Characterisation of Microorganism – Grams Staining
Characterisation by staining: Endospore staining
Characterisation by staining: Capsular staining
Characterisation by motility testing: Wet mount method
Characterisation by motility testing: Hanging drop method
Characterisation by motility testing: U-tube method
Characterisation by motility testing: Cragie’s tube method
Bacterial measurements using microscopic techniques
Determination of cell count
Microscopic technique – application of neubaur chamber for cell count
Biochemical identification of bacterial isolates
Probiotic Attributes Analysis – Thermal Death Point
Probiotic Attribute Analysis – Thermal Death Time
Probiotic Attribute Analysis – Acid Tolerance
Probiotic Attribute Analysis – Bile tolerance
Probiotic Attribute Analysis – Antimicrobial Activity
MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactreicidal Concentration)
Microencapsulation of the probiotic cultures
Testing of water potability by MPN

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