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
Fed-batch fermentation is defined as the liquid fermentation process in which growth nutrients are periodically added in the fermentation medium during fermentation. The process is akin to batch fermentation process except that small concentrations of nutrients are added at the beginning of the process, and there is a continuous addition of nutrients during the process
FED-BATCH FERMENTATION Read More »
Industrial Microbiology
Batch fermentation is defined as the liquid fermentation process in which the culture is inoculated into a sterile medium contained in a closed vessel. In batch fermentation process, there is no addition of nutrients once the fermentation process starts. This type of fermentation process can also be known as a closed-culture system – since there
BATCH FERMENTATION Read More »
Industrial Microbiology
Fermentation processes are broadly divided into two parts viz: liquid fermentation and solid fermentation. In liquid fermentation, the microbial cells are suspended in an aqueous nutrient medium. But in solid fermentation, the microbial cells are adsorbed to a solid and nutrient rich material that supports the growth of the organism. The volume of free liquid
Benefits of Fermentation Read More »
Industrial Microbiology
Mankind has harnessed the power of microorganisms to produce countless number of products such as bread, drugs, vaccines, cheese, fuel/energy, probiotics, beer and wine to mention but a few; and many other grounds are being explored and developed using the resourceful nature of microbial cells. Microorganisms are invisible forms of life with tremendous applications in
SIGNIFICANCE AND APPLICATIONS OF MICROORGANISMS Read More »
General Microbiology, Biotechnology, Industrial Microbiology
The phrase fermentation is derived from the Latin word “fevere” – which means “to boil”. It was first coined and used by Louis Pasteur – who used it to describe the bubbling of sugar solutions especially due to the microbial activity occurring in them. The bubbling action of the sugar (a substrate) was due to
Microbial metabolites are metabolic intermediate molecules synthesized by microorganisms during and after their growth. They are the metabolic intermediates of the biosynthetic and degradative pathways of microorganisms Microbes synthesize metabolites or metabolic intermediates at an increasing rate; and these metabolites are usually harvested or recovered by industrial processes usually at the end of the fermentation
MICROBIAL METABOLITES: Primary Metabolites & Secondary Metabolites Read More »
Biotechnology, Industrial Microbiology
Anaerobic digestion is simply defined as the anaerobic breakdown of complex materials of animal or plant origin to simpler substances by microbes. It is the process in which complex organic matter are completely degraded to a mixture of solid and gaseous end products in the absence of oxygen and with the help of a diverse
ANAEROBIC DIGESTION Read More »
Environmental & Soil Microbiology, Industrial Microbiology