The definition and role of aerobic respiration, the overall sequence of reactions for glucose, and the two-stage process. Explore the concepts of anaerobic respiration and fermentation, including the role of microorganisms in industrial fermentation. Discover the cellular location of each stage and

0 views • 11 slides

Chicago Rootbeer offer the best Hand Crafted Flavored Sodas in Chicago, USA. Buy Chicago best Non alcoholic craft beverages, Chicago foods online. Best place to eat in Chicago. Join us on a journey through the streets of Chicago as we explore the finest craft sodas.

3 views • 2 slides

Steatotic liver disease, including metabolic dysfunction associated steatohepatitis (MASLD) and metabolic associated alcoholic liver disease (MALD), is a common cause of liver test abnormalities in the United States. Risk factors such as obesity and metabolic syndrome can lead to advanced fibrosis a

1 views • 44 slides

Industrial fermentation technology involves three key stages - Up-Stream Processing (USP), the fermentation process, and Down-Stream Processing (DSP). USP includes formulating the fermentation medium, sterilization, inoculum preparation, and improving desired microorganisms for increased productivit

1 views • 23 slides

Precision Fermentation is a specialized bioprocessing technique that utilizes microbes as cell factories to produce specific functional ingredients like proteins, vitamins, enzymes, and more. This innovative technology addresses the challenges of increasing food demands in a sustainable way, offerin

0 views • 12 slides

Spirits, also known as essences, are alcoholic or hydro-alcoholic solutions containing volatile substances. They can be classified based on therapeutic or flavoring purposes. These solutions are prepared by distillation or dissolving volatile substances in alcohol, with varying alcohol content. Spir

4 views • 17 slides

Meticulous Research\u00ae\u2014 leading global market research company, published a research report titled, \u2018DTC Food Market by Type (Food {Bakery & Confectionery, Meat, Poultry, & Seafood, Dairy, Snacks}, Beverages {Carbonated Soft Drinks & Juices, RTD Tea & Coffee, Alcoholic Beverages}), by D

4 views • 3 slides

Delve into the fascinating world of fermentation with chef/scientist David Zilber in this insightful listening guide based on the Science Friday podcast. Explore the science, ingredients, and techniques behind fermentation as Zilber shares his expertise and tips for home fermenters. Enhance your kno

0 views • 9 slides

Global Alcoholic Drinks Market size is expected to be worth around USD 5.3 Trillion by 2033, from USD 2.1 Trillion in 2023, growing at a CAGR of 9.8%\n

2 views • 4 slides

Spirits are alcoholic or hydro-alcoholic solutions of volatile principles, mainly volatile oils, classified into therapeutic and flavoring types. They are prepared by distillation or dissolving volatile substances in alcohol, with varying alcohol content. Proper storage in light-resistant containers

0 views • 20 slides

Ethyl alcohol production from molasses involves specific steps like selecting yeast strains, preparing inoculum, and creating fermentation conditions. Yeasts like Saccharomyces cerevisiae play a crucial role due to their alcohol tolerance and rapid growth properties. The process requires careful han

1 views • 23 slides

Industrial production of citric acid has evolved from extraction processes to microbial fermentation, offering various industrial applications. Citric acid is utilized as an acidulant in food and pharmaceutical industries, a chelating agent in tanning, and a flavor enhancer in carbonated beverages.

1 views • 18 slides

Alcoholic fermentation involves the production of ethanol, commonly carried out by yeasts like Saccharomyces cerevisiae. On the other hand, lactic acid fermentation results in the production of lactic acid through two types: homo-fermentative and heterofermentative pathways. Different substrates and

1 views • 23 slides

Fermentation is a metabolic process involving enzymes transforming organic substrates. Solid state fermentation (SSF) is a method without free water, crucial for enzyme production using natural materials like grains and fruit pulps. This process is cost-effective, environmentally friendly, and easy

1 views • 15 slides

Delve into the world of non-alcoholic beverages, ranging from aerated water to natural water, squashes, juices, syrups, coffee, tea, and milk-based drinks like chocolate malted drinks. This comprehensive classification sheds light on the diverse range of alcohol-free drinks available in the food ser

0 views • 6 slides

Bioprocess technology involves utilizing living cells or their components like bacteria and enzymes to produce desired products through fermentation. This field covers a range of processes, including microbial bioprocesses, enzyme production, metabolite synthesis, recombinant products, and transform

0 views • 15 slides

Fermentation is a natural process where microorganisms alter the sensory and functional properties of food to create a desirable end product. This method not only extends shelf life but also improves nutritional value, aids digestibility, and enhances food safety. Fermentation does not require expen

0 views • 31 slides

Citric acid is industrially produced through microbial fermentation processes. It is widely used in various industries such as food, pharmaceuticals, and beverage production. Different methods like surface culture fermentation are employed for citric acid manufacture, with fungi like Aspergillus nig

4 views • 18 slides

Non-Alcoholic Beverages Market By Product (Bottled Water, Soft Drinks(Carbonated Soft Drinks, Non-Carbonated Soft Drinks, Energy & Sports Drinks), Juices(Orange Juice, Apple Juice, Grapefruit Juice, Pineapple Juice, Grape Juice and Others), Ready-to-

0 views • 4 slides

Vinegar fermentation, with its rich history and diverse classification based on raw materials, involves two essential fermentations - alcoholic fermentation and acetous fermentation. Various microorganisms, particularly Acetobacter species, play a crucial role in vinegar production. Different method

0 views • 15 slides

Wine production involves fermentation of grapes with variations in color, alcohol, and sugar content, resulting in different classes of wines like red, white, sweet, dry, sparkling. The process includes grape selection, fermentation, aging, and bottling to create high-quality wines.

3 views • 16 slides

Triple Sugar Iron Agar (TSI Agar) is a differential media used for identifying gram-negative enteric bacilli based on carbohydrate fermentation and hydrogen sulfide production. It helps detect carbohydrate fermentation, gas production, acidification, and H2S formation, providing valuable information

1 views • 28 slides

Fermentation is a crucial process where substances break down into simpler forms using organisms, generating energy. Bioreactors are systems supporting biochemically active environments for specific organisms, either aerobic or anaerobic. Learn about the history, importance, and applications of ferm

1 views • 16 slides

The fermenter is essential in the fermentation process, providing a controlled environment for biomass and product yields. It enables aseptic fermentation, optimal mixing, and aeration without excessive power consumption. Key functions include temperature control, pH regulation, and minimizing evapo

1 views • 36 slides

Studying the fermentation economy involves assessing market potential, competition, cost recovery, and distribution strategies. Market demand, competition, production costs, and potential profits are crucial factors to consider for successful commercial fermentation processes. Foreign sales can offe

0 views • 19 slides

Explore the concept of fed-batch fermentation, a key technique in biotechnological processes. This method involves adding nutrients in controlled doses based on specific criteria to optimize cell growth and minimize undesirable metabolic pathways. Fed-batch systems allow for high cell densities and

0 views • 24 slides

The implementation of excise stamps on alcoholic products, including beer and wine, is presented by the Excise Section. This initiative aims to combat tax evasion and smuggling by extending the obligation to affix tax stamps on bottles of beer and wine. The process involves using temporary excise st

0 views • 23 slides

Liniments are topical solutions intended for external application to the skin through rubbing. They can be alcoholic or oleaginous, with the choice of vehicle depending on the desired action and solubility of components. Emulsions require thorough shaking before use, and the solvent for oleaginous l

4 views • 5 slides

Delve into the world of mead, the ancient nectar of the gods, as we uncover its rich history dating back to the Paleolithic Period. Learn about the simple ingredients used in mead making, the role of yeast in fermentation, and the preservation benefits of this divine beverage. Explore the wisdom beh

9 views • 24 slides

Indigenous fermented alcoholic beverages are facing methanol contamination issues, leading to severe health consequences and fatalities worldwide. This article highlights the concerning incidences of methanol poisoning, symptoms, and regulatory limits in various countries. The informal production of

13 views • 27 slides

Fermentation industries generate various types of effluent containing organic matter, solids, and other waste materials. With stricter regulations on waste disposal, efficient treatment methods are essential for controlled disposal. This includes physical, chemical, and biological processes to treat

0 views • 84 slides

This experiment focuses on the production of bio hydrogen using sugar beet cuttings and dried cultures as substrates. The materials required include a bioreactor, fuel cell, and various components for setting up the experiment. The experimental set-up involves preparing the fermentation bottle, subs

0 views • 18 slides

Yeast dough is the foundation of various baked goods, offering a canvas for creativity with different types such as lean, soft, and enriched dough. Learn about the basic ingredients, methods like straight dough mixing, and essential concepts like yeast hydration and bulk fermentation in baking. Disc

0 views • 6 slides

Explore the rich history and benefits of fermentation, from the early nomads' discovery of cheese and yogurt to Louis Pasteur's groundbreaking work. Learn about the different types of respiration, microbial fermentation in food production, and the energy-releasing process of cell respiration. Discov

0 views • 13 slides

Medical Nutrition Therapy (MNT) plays a crucial role in managing Non-alcoholic Fatty Liver Disease (NAFLD), focusing on insulin resistance, metabolic syndrome, oxidative stress, dyslipidemia, and cardiovascular risk. Lifestyle recommendations include weight management and increasing physical activit

0 views • 36 slides

This comprehensive review discusses the pharmacotherapy options for Non-Alcoholic Fatty Liver Disease (NAFLD), covering topics such as sub-classification of NAFLD, proposed risk stratification, non-invasive measures for assessing liver fibrosis, and the NAFLD Activity Score (NAS). Anita Eftekharzade

0 views • 44 slides

The rumen, an anaerobic fermentation chamber in ruminant animals, houses a diverse microbial community including bacteria, fungi, protozoa, methanogenic archaea, and phages. Methanogens play a crucial role in methane production using fermentation end products. Research aims to explore evidence of in

0 views • 21 slides

Fermentation plays a crucial role in the production of organic solvents, food products, condiments, dairy products, processed meats, beverages, vitamins, and pharmaceutical compounds like antibiotics and vaccines. Specific examples include the production of citric acid, lactic acid, monosodium gluta

0 views • 6 slides

Gain insights into the Triple Sugar Iron Agar (TSI Agar) test used for differentiating gram-negative enteric bacilli based on carbohydrate fermentation and hydrogen sulfide production. Learn about detecting carbohydrate fermentation, interpreting results, and performing the test accurately with deta

0 views • 28 slides

This CLIL lesson focuses on the process of alcoholic fermentation using yeast in brewing, baking, winemaking, and cider production. Students will learn about metabolism, biotechnology applications, and different cultures in Europe. The lesson includes activities to build understanding through hands-

0 views • 4 slides