'Lactic acid bacteria' diaporamas de présentation

biotechnology

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Four Simple Steps to Healthier Bees By Michael Bush Copyright 2008

Four Simple Steps to Healthier Bees By Michael Bush Copyright 2008. Common Sense Choices. Presentations online. Before you take copious notes, all these presentations are online here: http://www.bushfarms.com/beespresentations.htm. Four Simple Steps. No Treatments. Ecology of the Hive.

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Chapter 28

Chapter 28. Chris Cory Eric Evan Juliana Ryan. Industrial Food Canning Cory. Commercial Sterilization. When foods are industrially canned, they are sterilized in a process called commercial sterilization .

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The science of malting, brewing, and fermenting beer

The science of malting, brewing, and fermenting beer. Oct 6, 2010. Protein : a chain made up of 20 different amino acids from a few to as many as 34,350 residues. ? -amylase. DNA. transcription. translation. RNA. Temperature effects on biology and chemistry.

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Antimicrobial Drugs

Antimicrobial Drugs. Chemotherapy : Use of chemicals that do not harm the host yet kills others. Chemotherapeutic agent : substance that is used in medicine. Antimicrobial agents: Chemicals used to treat diseases caused by microbes. Antibiotics: Produced by microbes to inhibit others

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Industrial Microbiology INDM 4005 Lecture 5 16/02/04

Industrial Microbiology INDM 4005 Lecture 5 16/02/04. Overview of Unit INDM 4005. Selected Topics Management of Asepsis microbial processes Reactor Design INDM 4005 Media Selection Process Process Inocula

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Food Microbiology II- NFSC 278 Industrial Microbiology

Food Microbiology II- NFSC 278 Industrial Microbiology. Potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods. Fermented Foods and Opportunist Microbial Pathogens.

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Food preservation EHE assessment tool

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Fruit Classifications

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Food Biotechnology Dr. Kamal E. M. Elkahlout Food Microbiology 2 Microbial Nutrition and Factors Affecting Growth

Food Biotechnology Dr. Kamal E. M. Elkahlout Food Microbiology 2 Microbial Nutrition and Factors Affecting Growth. Intrinsic and Extrinsic Factors . Factors affecting the growth and survival of micro-organisms in foods.

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Average: 76.7

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Biotechnology and nanotechnology

Biotechnology and nanotechnology. What is biotechnology?. Biotechnology is the industrial use of biological processes to make products. In food, its major uses are in production and preservation. Biotechnology is not new.

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CAAREA Activities & Key post-harvest solutions for aflatoxin control

CAAREA Activities & Key post-harvest solutions for aflatoxin control. Said M.S. Massomo Open University of Tanzania Morogoro Regional Centre www.out.ac.tz Email: said.massomo@out.ac.tz smsmassomo@yahoo.com. CAAREA Objectives.

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Chapter 28

Chapter 28. Applied and Industrial Microbiology. Foods are preserved by:. Drying Osmotic pressure (salt or sugar) Fermentation. Industrial Food Canning. Figure 28.1. Commercial Sterilization to Destroy C. botulinum Endospores. 12D treatment kills 10 12 endospores

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Pharmaceutical guidelines of patients with pathology of digestive organs. Symptomatic treatment of gaseous bowel and d

Pharmaceutical guidelines of patients with pathology of digestive organs. Symptomatic treatment of gaseous bowel and dysbacteriosis . Dysbiosis (dysbacteriosis).

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Lactic Acid Bacteria and Propionic Acid Bacteria Enrichments

Lactic Acid Bacteria and Propionic Acid Bacteria Enrichments. Julie Huang Hopkins Microbiology Course July 15, 2011. Lactic Acid Bacteria. General Features: Gram +, acid-tolerant, halotolerant, aerotolerant, rod or cocci Metabolism: Glucose ? 2 pyruvate ? lactate Homofermentative

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Food microbiology

Food microbiology. Preparing food Preserving food When microbes go wrong. The fine line between fermenting and spoiling. What does the microbe grow on? Which microbe grows on it (what is its end product)?. Which microbes grow in food, and why?. Intrinsic factors Nutrient content

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Food microbiology

Food microbiology. Preparing food Preserving food When microbes go wrong. The fine line between fermenting and spoiling. What does the microbe grow on? Which microbe grows on it (what is its end product)?. Which microbes grow in food, and why?. Intrinsic factors Nutrient content

298 views • 13 slides

Lactic Acid Bacteria

Lactic Acid Bacteria. Hopkins Microbiology Course 2010 Marcus Schicklberger. Lactic Acid Bacteria. Gram positive Non- sporforming Anaerobes, lack catalase Acid- and halotolerant Ferment glucose to only lactic acid or to lactic acid, CO 2 and EtOH

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