/Tag: Fermentation

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

Scope of Training in Fermentation Technology

Fermentation is the use of living organisms (mainly microorganisms), typically on a large scale, to produce commercial products or to carry out important chemical transformations. Industrial fermentation is an interdisciplinary science that applies principles associated with biology and engineering. The biological aspect focuses on microbiology and biochemistry. The engineering aspect applies fluid dynamics and materials [...]

By |2018-03-26T12:12:54+00:00March 5th, 2018|Fermentation|Comments Off on Scope of Training in Fermentation Technology

Health-Related Benefits of fermented foods

1. Degradation of undesirable compounds Microorganisms present in fermented foods produce some enzymes that may degrade undesirable and antinutritive compounds, for example, Phyticacid is found in legumes and seeds bind minerals such as iron and zinc, reducing their absorption when eaten. However, phytic acid can be broken down during fermentation by some species of [...]

By |2018-02-27T06:47:02+00:00February 21st, 2018|Fermentation, Food Microbiology|Comments Off on Health-Related Benefits of fermented foods


Fermentation is generally any metabolic process where an enzyme produced by a microorganism catalyses the conversion of one substance to another with the evolution of CO2 for example yeast is used to convert sugar to alcohol or acetic acid with the emission of CO2 (but before fermentation takes place one molecule of glucose breaks down [...]

By |2018-02-27T07:15:09+00:00February 21st, 2018|Fermentation|Comments Off on Fermentation

Malolactic fermentation

The malolactic fermentation also known as malolactic conversion is a wine making process in which malic acid is converted into lactic acid which reduces the tartness to softness as lactic acid tastes soft whereas malic acid tastes tart. Malic acid is naturally present in grape must. Malolactic fermentation is basically a decarboxylation process where [...]

By |2018-03-26T12:12:58+00:00February 21st, 2018|Fermentation|Comments Off on Malolactic fermentation

Wine – a fermented food product

“ The process required for fermented foods were present on earth when man appeared on screen…when we study these foods, we are in fact studying the most intimate relationship between man, microbe and food.” Fermentation technology is one of the oldest food technologies that have been used for several thousand years as an effective [...]

By |2018-02-27T08:38:23+00:00December 19th, 2016|Fermentation|Comments Off on Wine – a fermented food product

News Updates

  • An MoU was signed between Orbit Biotech and Govt of Punjab during the Progressive Punjab Invest Summit 2015.
  • Registrations open for the biotech industrial training program starting April/May/June/July 2019. For registrations contact us at +91. 85 91 87 1105