2. Comment on class result with respect to differences in filter types, differences in filter assemblies, and overall on the confidence you would have in using this type of sterilisation process in preparation of pharmaceutical products. List the factors that may cause contamination during filtration. (20 marks) Factors that may contribute to contamination: • Not disinfecting work area • Fibres from filter, clothing etc. • Potential chemical release from filter, syringe etc. • Assembly of Swinnex
The purpose of our experiment was to determine the reaction of yeast, Saccharomyces cerevisiae, and its fermentation capabilities of various sugars We gathered three different sugars, glucose, fructose, and sucrose. Then, we placed the yeast into test tubes that contained one of the three sugars. After placing the yeast with the three sugars, we incubated them for 20 minutes, and measured the resulting bubbles of carbon dioxide. Due to the resulting bubbles, we found that the most gas production
Mountain Man Brewing Company’s revenue has decreased 2% in 2005 within the past year. Challenged by the company’s ability to stay profitable and continue being a market leader in their area of the beer industry among the larger beer labels, the company’s future president, Chris Prangel, has found an opportunity to expand their product line and create a light beer. By doing so, Prangel hopes to utilize the company’s strong brand awareness that MMBC has worked effortlessly to create, and introduce
Kefir Most people's reaction when they hear I am brewing water Kefir is “what the hell is that?” And that's when I launch into a kind of (but not really) complicated explanation of what Kefir is and the benefits of its consumption slowly lulling them to sleep. It is when the buzz word probiotics is mentioned that heads start nodding and excitement almost sets in for some when you speak of fermentation. Visit the local homesteading store out on east Hastings and discover a world of urban farmers
generally recognize as safe organism (GRAS) (Thapa et al., 2015). However, instead of posses a good thing, yeast also can be responsible to infection and the most common yeast that cause the infection is the Candida albicans. The world famous yeast is Saccharomyces The grape and pear fruits were set aside at dark place and room temperature for a few days to allow decaying process. After a few days, the grape and pear were squeezed to obtain the fermented juice of the fruit. Then 1 mL each of the juice was
Ethanol is a volatile, flammable, colourless liquid. It is the principal type of alcohol that found in alcoholic beverages produced by fermentation of sugars by yeast. It is used as an antiseptic, a solvent, a fuel. Due to its low freezing point,active fluid in post mercury thermometers (Nivedita, 1998).Ethanol, the renewable resource, produced from fermentation of glucose rich substrates, like sugar cane, fruit juices, tapioca, sweet potatoes, sweet sorghum etc. Starchy materials like maize, wheat
microorganisms (e.g. Kluyveromyces lactis or K. marxianus, Candida pseudotropicalis) Kluyveromyces fragilis is the yeast of choice for most commercial plant producing ethanol from whey due to its capability of lactose utilization. However, Saccharomyces cerevisiae is the most popular yeast used for ethanol production due to its high ethanol yield and also tolerance to high ethanol concentration. In recent years, the ethanol produced is mostly used as fuels (92%), industrial solvents and chemicals (4%)
INTRODUCTION Food industries is a global business that supply most of the food consumed by the world population. The fermentation process already been used in food industries for a long time ago. The main ingredient in fermentation is microorganisms. Yeast, mould and bacteria are used in mankind to make the producing of food like bread, beer, wine, vinegar, yogurt and cheese. Mankind are also used in fermented fish, meat and vegetables. The relationship between microorganisms and food with three
Yeast is a type of a fungus, and Lactobacillus acidophilus is a type of bacterium. First of all, yeast is a unicellular fungus that consists of the single oval-shaped cell. It is capable of converting sugar into carbon dioxide and alcohol. The word ‘yeast’ was originated from the Old English word ‘gist’ and ‘gyst’. Also from the Indo-European word meaning ‘boil’, ‘foam’ or ‘bubble’. Yeast cell is made up with nucleus, which contains genetic codes for enzymes for the respiration, Mitochondria (a.k
like lactose, truvia, and starch did not ferment in the seven to nine minute time frame. These results support the idea that yeast ferments at different rates with broader implications for how the human digestive system works. Introduction Saccharomyces
yeast act as the agent to rise up the dough. This is happened because of the breakdown of fermentable sugars. Yeast will generate the carbon dioxide and caused the breakdown of the sugars. The species involves in the bread making industry is Saccharomyces cerevisiae. Cheese Making Process Cheese is made of the coagulation process of casein in the milk. The process is produced by lactic acid bacteria. Milk contains of the main sugar which is lactose. In fermentation
History of the company Gayant brewery was formed in 1919 in Douai. It is the second largest company in its sector. The crafts method remains as a tradition and the quality exceeds the quantity. The Gayant brewery is an independent family with a traditional business and is a key player in the French market for specialty beers. The Gayant brewery has a wide range of beers starting from the very famous The Goudale, “G” Goudale, Triple Secret Moines, Saint Landelin (blonde, amber, white, brown and rubies)
Lab Manual: Lab#6, pg.4). Because the sugar concentration of the experiment doesn’t change and is constant, the amount of ATP will increase greatly up to a point. Experimental Strategy: In this experiment, the yeast being used is called Saccharomyces cerevisiae. This type of yeast follows fermentation which is very unique and can tell how much carbon dioxide is produced by fermentation more accurately compared to cellular respiration. Three test tubes will be filled with a specific volume and concentration
Ethanol fermented from renewable sources for fuel or fuel additives are known as bio-ethanol. Additionally, the ethanol from biomass-based waste materials is considered as bio-ethanol. Currently, there is a growing interest for ecologically sustainable bio-fuels. The target in the European Union is to increase bio-energy contributions in total energy consumption from 3 to 11 % by the year 209. Ethanol is a fossil fuel which is made from sugars found in plants. In the India, it is usually made from
Yeast uses fermentation to obtain energy by converting sugars into alcohol. There are lots of types of yeast though, with over 1,500 species that have been recorded to date. Most commonly used in food production is a species of yeast called Saccharomyces cerevisiae. It prefers a warm and moist environment for growing along with a slightly acidic pH.
WEEK 3 PRACTICAL 3 3.1 : METABOLISM – FERMENTATION AND RESPIRATION IN YEASTS INTRODUCTION Yeasts are facultative anaerobes. They are able to metabolize the sugars in two different ways which is aerobic respiration in the presence of oxygen and anaerobic respiration in the absence of oxygen. The aerobic respiration also known as cellular respiration takes place when glucose is broken down in the present of oxygen to yield carbon dioxide, water and energy in the form of ATP. While in anaerobic respiration
The increased use of nonrenewable fossil fossil fuels which are nonrenewable and awareness about environmental changes has been led to the development of fossil fuel alternatives such as biofuels which is , a renewable resource. From In the past few years, the researchers have been applied various methods and examined various feedstock biomass feedstock’s such as corn, sugar cane, canola, soybean and lignocellulosic crops for the production of biofuels. The primary drawback of these first and second
Introduction Bread Bread is the most common food staples, particularly in wheat growing regions, and is produced in nearly every cuisine. It is a whole food made from milled cereal grain and liquid [2], that is, it is mainly prepared from dough of flour and water, and additional ingredients may be added. The Basic doughs may also be enriched with eggs, milk and butter (French brioche), or sweetened with sugar, honey, and dried fruit (Italian panettone). [1] Furthermore, savory breads may be flavored
bacterial and yeast strains like Lactobacillus, Bifidobacterium, Saccharomyces cereviciae, etc. which provide certain health benefits to the host when consumed in appropriate amounts. In food industry, the term is aptly described as ‘live microbial
Bacterial fossils have been discovered that date back 3.5 billion years ago. There are over 5,000 different species of bacteria known, many of which are harmful or pathogenic (i.e. can cause disease) and some of which are beneficial and can have many uses, for example, the bacterial species Lactobacillus is used in the production of cheese and yoghurt. The bacteria Bifidobacterium adolescentis is used for yoghurt making and Brevibacterium aurantiacum is used for cheese making. Also yeast is used