Category: Food/Industrial/Pharmaceutical Microbiology/Biotechnology

Pharmaceutical microbiology: the study of microorganisms that are related to the production of antibiotics, enzymes, vitamins, vaccines, and other pharmaceutical products and that cause pharmaceutical contamination and spoil.
Industrial microbiology: the exploitation of microbes for use in industrial processes. Examples include industrial fermentation and wastewater treatment. Closely linked to the biotechnology industry. This field also includes brewing, an important application of microbiology.
Food microbiology: the study of microorganisms causing food spoilage and foodborne illness. Using microorganisms to produce foods, for example by fermentation.

New Concepts in Nutraceuticals as Alternative for Pharmaceuticals

A nutraceutical product may be defined as a substance, which has physiological benefit or provides protection against chronic diseases. Nutraceuticals may be used to improve health, delay the aging process, prevent chronic diseases, increase life expectancy, or support the structure or function of the body.

An Introduction to Lipase

Lipases are a group of water-soluble enzymes that catalyze the hydrolysis (and synthesis) of ester bonds in insoluble acylglycerols at lipid-water interfaces. Lipases hydrolyze triacylglycerides into diacylglycerides, monoacylglycerides, free fatty acids and glycerols. Lipase reaction occurs at the interface between the aqueous and the oil phases because of an opposite polarity between the enzyme (hydrophilic) and their substrates (lipophilic).

An Overview of Cereal-Based Fermented Foods and Drinks (Part 2)

Idli is a white, fermented acid (leavened), soft, spongy textured product and steamed cake of rice and dehulled black gram dhal eaten in Southeast Asian countries. is a very popular fermented breakfast food consumed in the Indian subcontinent made mainly of rice and black gram. Soybean, green gram and chick pea can be substituted for the black gram.

Protein-Fortified Garri: Improving Nutritional Quality of a Staple Food.

Garri is perhaps the second-ranking most staple food in Nigeria, ranking closely after rice.However, despite its popularity, the product is highly deficient in almost all food classes except carbohydrate. This has prompted numerous attempts by food scientists to fortify it with other classes of food, especially foods rich in protein.