OPTIMIZING A LACTIC FERMENTATION of SLICED CARROTS

Microbial succession in naturally fermented sliced carrots

Natural fermentation of shredded carrots using two types of carrots (red and crimson coloured) was carried out with 3% salt and 4% mustard powder. The viable number of microorganisms was determined at various time intervals on four different types of media viz. De Man Rogosa Sharpe (MRS), Nutrient agar, Yeast extract peptone dextrose agar (YEPDA) and Acetobacter medium. The viable number of cel...

Lactic Acid Fermentation, Muscle

Lactic acid fermentation

One isomer of lactic acid This is presented to you by TATSA WAMBEA LANDRY www.futurelabtechnologist.weebly.com [1]</'' Lactic acid fermentation is a biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic byproduct lactate. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscl...

Lactic Fermentation and Bioactive Peptides

Optimizing Recombinant Microbial Fermentation Processes

be established between recombinant and cellular protein biosynthesis, then stable and prolonged recombinant protein production is possible. Extending recombinant protein formation is the key to increased product yields. Five periods of doubling are needed to achieve maximum specific content. The specific content numbers can be derived from the kinetics of the recombinant protein production (4)....