Sterilization is defined as any process by which objects, materials or an environment may be rendered sterile (i.e. completely free from all forms of life). Sterilization is the process by which all living cells, viable spores, viruses and viroids are either destroyed or removed from an object or habitat. It is essential for all fermentation […]
STERILIZATION TECHNIQUES IN INDUSTRIAL MICROBIOLOGY Read More »
Industrial Microbiology
Lactic acid bacteria (LAB) are a group of Gram positive, non-sporing bacteria that carryout lactic acid fermentation of carbohydrates or sugars. Lactic acid fermentation is a type of fermentation carried out by LAB in which sugars including glucose, lactose and pentoses are converted to lactic acids or a mixture of lactic acids and other products.
LACTIC ACID BACTERIA (LAB) Read More »
Industrial Microbiology
Saccharomyces cerevisiae is a unicellular yeast cell that is found in the Kingdom fungi (singular: fungus). S. cerevisiae is found in the genus Saccharomyces and family Saccharomycetaceae. Morphologically, the cells of S. cerevisiae are ellipsoidal or cylindrical; and they can be propagated in the laboratory on simple mycological media such as Sabouraud dextrose agar
SACCHAROMYCES CEREVISIAE Read More »
Biotechnology, Industrial Microbiology
MALTING STAGE Malting is defined as a controlled partial germination of the cereal grain or barley. Malting helps to develop amylases and proteases in the barley. Malting is the first of the enzymatic process involved in beer production; and the enzymes that malting develops in the grains bring about the chemical conversions of all the
PROCESSES OF BEER PRODUCTION Read More »
Industrial Microbiology, Biotechnology
Microorganisms inclusive of bacteria and fungi play tremendous roles in sustainable agriculture. And these organisms used for food production including bacteria and fungi have been found to improve the health status of the consumers. Due to the prevailing shortage of food or food scarcity in some parts of the world; microbes are currently being applied
POTENTIALS OF MICROBES IN FOOD PRODUCTION Read More »
Food Microbiology, Industrial Microbiology
Food meant for human and animal consumption must meet certain quality and safety criteria to be adjudged safe for consumption after production. And this is only possible if the production process follows certain guidelines which are all geared towards ensuring the safety and hygiene of the final product. Several factors affect the quality of food
PRINCIPLES OF FOOD HYGIENE: sources of contamination in food industries Read More »
Food Microbiology, Industrial Microbiology
Fermentation media is simply defined as those preparations that support the growth of microorganisms used in a fermentation process. The fermentation media used for the operation of fermentation processes in the industry are usually in the liquid phase or solid state. Thus, liquid media (broth) and solid media are basically the major types of media
FERMENTATION MEDIA Read More »
Industrial Microbiology
Beer is an alcoholic beverage that is produced industrially by the microbial fermentation of wort (sugary solutions obtained by the dissolution of malted cereal grains). The process by which wort is converted into alcohol by microbes such as yeasts is known as brewing. The art of beer production (i.e. brewing) is an ancient practice known
THE MICROBIOLOGY OF BEER PRODUCTION Read More »
Industrial Microbiology
Thepopulation of the world is increasing at an alarming rate, and this calls for sustainable ways of food processing and production in order to contain the current food scarcity in some parts of the world especially in sub-Saharan Africa. The big question is: “how can microorganisms help to feed the worlds teeming population?” Microorganisms have
SINGLE CELL PROTEINS Read More »
Biotechnology, Food Microbiology, Industrial Microbiology
Continuous fermentation is defined as the fermentation process in which sterile growth nutrients are added continuously to the fermentation vessel and an equal amount of converted nutrient solution (end-product) with microorganisms is simultaneously harvested in the process. It is also known as an open culture system – since it allows nutrients to be continuously added
CONTINUOUS & SEMI-CONTINUOUS FERMENTATION Read More »
Industrial Microbiology