A FERMENTER OR BIOREACTOR MICROBE INPUT :- The microorganisms that will carry out the fermentation process are cultured separately until they are growing well. These are introduced into the fermenter through the microbe input. NUTRIENT INPUT :- The microorganisms require an energy source to carry out fermentation. The energy source is usually a carbohydrate. Growth materials like amino acids for protein synthesis are also added through the nutrient input. STERILE CONDITIONS:- It is necessary
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Microorganisms Anaerobic respiration takes place in yeast and some bacteria‚ producing ethanol and carbon dioxide. They have been used in the making of many foods such as bread‚ yoghurt and vinegar‚ Lactic acid bacteria are the key ingredient in yogurt production as they they initiate the fermentation process. Many of the species used in yogurt provide added health benefit to those who eat them regularly and are often referred to as probiotics. Probiotics are believed to strengthen your immune
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appreciated by their accelerated effect in biochemical processes and are mostly used in what we know as fermentation. Humans have been using the process of fermentation for centuries. Fermentation consists of a chemical breakdown of any substance by the means of bacteria‚ yeast or other microorganisms. It has the added benefit of preserving our food longer. Here are a few well-known examples of fermentation processes. The Rennet is a natural enzyme mixture (found in calves’ fourth stomach)‚ in which the
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methyl red test indicated that no mixed acid fermentation occurred. The DNase test was performed and yielded a positive result. The SIM test provided two outcomes‚ that the bacterium did not reduce sulfur nor produce indole from tryptophan. Afterwards‚ the bacterium was determined to be positive for lysine decarboxylation and citrate. The purple broth and triple sugar iron tests both indicated gas production. The purple broth test was positive for fermentation‚ and the triple sugar iron test indicated
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REPUBLIC OF THE PHILIPPINES LAGUNA STATE POLYTECHNIC UNIVERSITY SANTA CRUZ‚ MAIN CAMPUS A.Y. 2014-2015 Santol Vinegar (Sandoricum koetjape) SUBMITTED BY: Monica A. Esguerra BSIT-3A/FOODS SUBMITTED TO: PROF. NESTOR PASAHOL INSTRUCTOR Chapter 1 THE PROBLEM AND THE SETTINGS This chapter contains the Introduction‚ Background of the Study‚ the Theoretical Framework‚ Conceptual Framework‚ Statement of the Problem‚ Hypothesis‚ Significance of the Study‚ Scope and Limitation of
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Executive summary This experiment has been conducted to accumulate data on the growth of Escherichia coli (E. coli) and to monitor how it grows under certain conditions. It has been demonstrated that the levels of glucose and dissolved oxygen were found to affect the rate of growth of E. coli proportionally with a lack of oxygen resulting in the lowering of the pH. In this experiment the growth of E. coli was studied at constant temperature (37 0C) at which it grows ideally. Experimental results
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consumption of its flesh. The peelings were then finely chopped and macerated. The peelings were left to ferment for about 5-7 days. There were two treatments used in this study. Treatment 1 is made up of extracted juice with macerated peelings and yeast. Treatment 2 is made up of extracted juice with macerated peelings and sugar. After seven days‚ the percent yield was determined for both treatments. The distillate was lit to show that there really is alcohol in the product. As the results show‚
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of Salt Yeast‚ Yeast Production - Enzymes - their functions in dough Sugar and Milk - Properties and Role of milk and Sugar in Bakery Leavening agents - What are leavening agents? - Different Leavening agents - their functions in Baking Industry Spices used in baking and their functions; flavoring - Nuts and fruits - their function in bread making Food colours; Setting materials - types - their function in baking; Cocoa and Chocolate Bakery unit operations including mixing - fermentation - Proofing
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thioglycollate/aero-tolerance test‚ Methyl Red-Vogues Proskauer‚ SIM test‚ Lysine Decarboxylase test‚ Lactose Fermentation test‚ Simmons Citrate test‚ and TSI test. The Gram staining technique showed that the organism was Gram negative and bacilli shaped. The fluid thioglycollate test showed that the organism was a facultative anaerobe‚ meaning ATP can be produced through aerobic respiration or fermentation. Positive results for the remaining tests included Vogues Proskauer test‚ Lysine Decarboxylase test
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COVENANT UNIVERSITY Department of Biological Sciences NAME: OBUEKWE CHUKWUEMEKA AZUBUIKE MAT NO: 12CQ014230 PROGRAMME: MICROBIOLOGY COURSE: MCB 212 (MYCOLOGY) TOPIC: THE IMPORTANCE OF FUNGI IN; MEDICINE INDUSTRY THE ENVIRONMENT {DR OLASEINDE G.} INTRODUCTION Fungi are tremendously important to human society and the planet we live on
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