Author name: Upshan

Single cell protein (SCP): Substrate and steps involved in production

Biology /

Single cell protein (SCP) is a fascinating and promising solution to the world’s growing need for food and feed. It’s essentially protein extracted from microorganisms like bacteria, yeast, fungi, or algae. This method offers a sustainable alternative to traditional protein sources, minimizing the pressure on land use and water resources. Substrate: The Building Blocks of […]

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Microbial α and β amylase- Production process and industrial applications

Microbial α and β amylase- Production process and industrial applications

Biology /

The world of microorganisms is a hidden treasure trove of powerful enzymes, like Microbial α and β amylase, that are revolutionizing various industries. These enzymes, produced by bacteria, fungi, and yeasts, are crucial for breaking down complex carbohydrates, particularly starch, into simpler sugars. α-Amylase: The Starch Degrader α-Amylase, a hydrolytic enzyme, is nature’s master of

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Microbial Proteases industrial application and production process

Microbial Proteases: industrial application and production process

Biology /

Microbial proteases are enzymes produced by microorganisms like bacteria, fungi, and yeast. These powerful enzymes break down proteins into smaller peptides and amino acids, playing crucial roles in many industrial processes. They are nature’s tiny scissors, meticulously cutting protein molecules into useful pieces. Why Use Microbial Proteases? Efficiency and Specificity: Microbial proteases offer a cost-effective and

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Microbial Pectinase industrial production and application

Microbial Pectinase: industrial production and application

Biology /

Pectinase, a group of enzymes that degrade pectin, is a valuable biocatalyst with diverse applications in various industries. Microbial pectinase, produced by microorganisms, is the primary source for commercial production due to its cost-effectiveness and specific properties. What is Pectinase? Pectinase is a powerful enzyme, mostly produced by microbes, that breaks down pectin, a complex

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Paper chromatography – Principle, Procedure, types and applications

Paper chromatography – Principle, Procedure, types and applications

Biology /

Paper chromatography, a simple yet powerful technique, is a widely used analytical method for separating and identifying components within a mixture. This technique relies on the principle of differential partitioning – the ability of different substances to distribute themselves differently between two immiscible phases: a stationary phase (paper) and a mobile phase (solvent). The Principle of Differential

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Enzyme inhibition and types of enzyme inhibitors

Enzyme inhibition and types of enzyme inhibitors

Biology /

Enzymes are the workhorses of the cell, orchestrating the biochemical reactions that sustain life. These biological catalysts speed up reactions by providing an alternative, lower-energy pathway, making life’s processes possible at a reasonable pace. But what happens when these vital enzymes are hampered in their function? Enter the world of enzyme inhibition. Enzyme Inhibition: A

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Microbial spoilage of meat and methods of preservation

Microbial spoilage of meat and methods of preservation

Biology /

Meat, a nutrient-rich and perishable food, provides a feast for microorganisms that can quickly transform it from delectable to dangerous. Understanding how these tiny invaders work and how we can fight them back is essential for ensuring food safety and extending the shelf life of meat. Microbial Invaders: A Symphony of Decay Various microorganisms, including

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Food borne bacterial gastroenteritis caused by Salmonella, E. coli and Vibrio spp

Food borne bacterial gastroenteritis caused by Salmonella, E. coli and Vibrio spp

Biology /

Foodborne bacterial gastroenteritis, a common illness characterized by diarrhea, abdominal cramps, nausea, and vomiting, is a silent threat lurking in our food supply. Caused by a variety of bacteria, it poses a significant public health concern, affecting millions worldwide. This essay will focus on three notorious culprits: Salmonella, E. coli, and Vibrio species, exploring their characteristics, modes of transmission,

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