Bakers yeast preparation
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Baker's yeast is prepared through a multi-step process. Molasses and raw materials are prepared and sterilized before being used to grow yeast cultures. The yeast is then multiplied through fermentation, either in batch or fed-batch processes. Once the fermentation is complete, the yeast is harvested, filtered to increase concentration, and packaged for distribution. Baker's yeast is commonly used for leavening in bread baking.
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informative slides ,contain all the information about the enzyme used in the food industry .
Industrial Production of cheese
Cheese is made through a multi-step production process. Milk is standardized, pasteurized, cooled, and inoculated with starter bacteria. Rennet is added to coagulate the milk into a curd. The curd is cut, heated, drained, pressed, salted, and aged. The aging process can take months to years depending on the cheese variety. Finally, cheese is packaged for distribution.
productionofcheese-200608212335.pdf
Cheese is made through a multi-step production process. Milk is standardized, pasteurized, cooled, and inoculated with starter bacteria. Rennet is added to coagulate the milk into a curd. The curd is cut, heated, drained, pressed, salted, and aged. The aging process can last from a few months to years depending on the cheese variety. The finished cheese is then packaged.
PMG Newsletter (Volume 2. Issue 28)- DIGITAL.pdf
"Fruit pulp processing involves extracting the pulp from fruits and transforming it into a usable form for various applications.
The egg processing industry involves various operations that transform raw eggs into various products for commercial use. It plays a crucial role in meeting the demand for various egg products and contributes to their availability year-round.
Tech-knowledge: A Weekly Feast of Food Industry Discoveries, Articles, Insights, and fun facts for Industry Innovators and Professionals."
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Nitrogen cycle.ppt
Nitrogen is a key nutrient for plants but it exists primarily as inert nitrogen gas in the atmosphere. The nitrogen cycle describes the process by which nitrogen is converted between various chemical forms as it moves between the atmosphere, soil, organisms, and various environmental reservoirs. Key steps in the nitrogen cycle include nitrogen fixation by bacteria, nitrification of ammonia to nitrites then nitrates, assimilation of nitrogen by plants and animals, ammonification of organic nitrogen waste by decomposers, and denitrification of nitrates back to nitrogen gas. The nitrogen cycle is essential for providing plants with nitrogen needed for growth while enriching soils with nutrients.
Psychobiotics
Psychobiotics refers to live bacteria that may provide mental health benefits by affecting the microbiota in the host's gut-brain axis. Common psychobiotics used in research include Bifidobacterium and Lactobacillus families of gram-positive bacteria, which are less likely to cause an immunological response. Specific psychobiotics like Lactobacillus rhamnosus have been shown to lower anxiety and reduce obsessive-compulsive disorder. Probiotic foods high in beneficial bacteria include yogurt, kimchi, kefir and sauerkraut. Research suggests psychobiotics may reduce stress hormones, stimulate the vagus nerve, and increase neurotrophic factors to help treat anxiety disorders.
Measuring RNA concentration
The document describes how to calculate the concentration of an RNA stock solution given absorbance measurements of a diluted sample. It explains that an absorbance of 1.0 at 260nm corresponds to 40 μg/mL of RNA. It then shows the calculations to determine that a diluted sample with an absorbance of 0.142 corresponds to 5.7 μg/mL, and that multiplying this by the dilution factor of 1000/40 gives a stock concentration of 142.5 μg/mL.
Burst size
The burst size experiment involved infecting 2 x 108 cells with phage at an MOI of 0.1. Unadsorbed phage were removed and infected cells were incubated for 90 minutes. 200 infective centers (ICs) were counted initially. After incubation, 150 plaques were counted, corresponding to 3 x 109 PFU/ml. The burst size was calculated as the PFUs released (3 x 109 PFU/ml) divided by the original ICs (2 x 107 ICs/ml), which is 150 PFUs/IC.
Diluting bacteriophage
A phage stock with a concentration of 2.5 x 109 PFU/ml needs to be diluted to give approximately 500 plaques on a plate. To calculate the required dilution factor, the researcher sets up an equation relating the original phage concentration, desired plaque count, and dilution factor. Solving the equation reveals the stock must be diluted 2 x 10-7 times. The document then shows example dilutions and volumes that would achieve this dilution factor.
Measuring phage titer
A series of dilutions were performed on a bacteriophage stock to determine its titer. The stock was diluted through four successive 10-fold dilutions. After plating 0.1 mL from the final dilution, 180 plaques were counted. Using the dilution factor of 1x10-8 mL and the formula that divides the number of plaques by the dilution factor, the titer of the original bacteriophage stock was calculated to be 1.8 x 1010 PFU/mL.
Ssdna calci
This document provides instructions for calculating the concentration of single-stranded DNA (ssDNA) in micrograms per milliliter (μg/mL). It explains that an optical density (OD) reading of 1 at 260nm corresponds to 33 μg/mL of ssDNA. It then works through an example calculation where M13mp18 DNA diluted 10 μL into 1000 μL has an OD of 0.125, corresponding to a concentration of 4.125 μg/mL. To determine the original stock concentration, this value is multiplied by the dilution factor of 1000 μL/10 μL, giving a concentration of 412.5 μg/mL for the M13mp18 DNA stock solution.
Calculation of ds DNA Concentration
This document summarizes the formula for calculating the concentration of double-stranded DNA (dsDNA) based on its absorption at 260nm. The formula, known as Beer's Law, states that absorption at 260nm (A260) equals the extinction coefficient at 260nm (E260) multiplied by the concentration (c) and light path length (l). For dsDNA, the extinction coefficient is 20 for a 1mg/mL solution and 1cm light path length. Two examples are provided to demonstrate calculating DNA concentration in μg/mL from a given A260 value using this formula and extinction coefficient.
Moi ii
The document describes how to calculate the multiplicity of infection (MOI) for an experiment using E. coli and bacteriophage. It shows that a 0.25 mL aliquot of E. coli culture containing 2 x 108 cells requires 0.05 mL of a bacteriophage stock with a concentration of 2 x 109 phage/mL to achieve an MOI of 0.5. The calculation involves determining the number of cells, calculating the number of phage needed based on the MOI and cell count, and then calculating the volume of stock solution required to provide that number of phage.
Multiplicity of infection
The document discusses the calculation of multiplicity of infection (moi), which is the ratio of bacteriophages to host cells at the initial stage of infection. Too high or too low of an moi can impact the infection process. The document then provides an example calculation where 0.1 mL of a phage stock containing 4 x 109 phage/mL is added to 0.5 mL of E. coli cells at 2 x 108 cells/mL. It calculates the total number of phage and cells, then divides the phage by the cells to determine the moi is 4 phage/cell.
Stock solution calculation
To prepare 300ml of 1x TAE buffer solution from a 50x stock solution, calculate the volume of stock solution needed using the formula C1V1=C2V2. Plugging in 50x for C1, 1x for C2, 300ml for V2 gives a value of 6ml for V1, the volume of 50x stock solution required. Take 6ml of the 50x TAE stock solution and dilute it with deionized water to a total volume of 300ml to obtain the desired 1x TAE buffer solution.
Transposons
Transposons are segments of DNA that can move from one location in the genome to another. There are two main types: insertion sequences (IS), which are short DNA sequences that code for transposase enzymes; and transposons, which can carry additional genes and are flanked by IS elements or inverted repeats. Transposition occurs when the transposase enzyme cuts and inserts the transposon into a new target site, sometimes duplicating flanking DNA. This movement allows transposons to generate genetic diversity and influence genome evolution over generations.
Ara operon
The L-arabinose operon contains three structural genes - araB, araA, and araD - that encode enzymes required for the metabolism of L-arabinose in E. coli. The expression of the operon is regulated by the AraC protein and the CAP-cAMP complex. In the absence of L-arabinose, AraC acts as a repressor by forming a DNA loop, while in the presence of L-arabinose, AraC binds to different DNA sites and activates transcription. CAP facilitates activation when glucose is absent. The operon is also used in protein expression systems by fusing genes of interest to the araBAD promoter.
Trp operon
The document discusses the tryptophan (trp) operon in bacteria. The trp operon contains five structural genes that encode enzymes for tryptophan biosynthesis. Expression of the structural genes is regulated by a trp promoter, operator sequence, and repressor protein. In the absence of tryptophan, the repressor cannot bind to the operator and the structural genes are transcribed. However, in the presence of tryptophan, it binds to the repressor and prevents transcription of the structural genes. The trp operon is also regulated by attenuation - a mechanism where tryptophan availability affects the formation of transcription terminator stem loops in the mRNA leader sequence.
Lac operon
The document describes the lac operon in E. coli, which regulates genes involved in lactose metabolism. The lac operon contains three structural genes - lacZ, lacY, and lacA - that are regulated by the lac repressor and catabolite activator protein (CAP). The lac repressor normally binds to the operator region and blocks transcription. In the presence of lactose, allolactose binds to the lac repressor and causes it to detach from DNA. CAP promotes transcription when glucose levels are low, allowing the cell to preferentially metabolize lactose over glucose. Together, these regulatory mechanisms ensure the lac genes are only expressed when lactose is available and glucose is not.
Classification of culture media
This document discusses the classification and preparation of culture media in microbiology. It begins by explaining the different types of nutritional requirements in microbes and aseptic techniques used in the lab. It then summarizes various forms of culture media like broths, slopes, plates and semi-solid media. Media can be classified based on agar concentration, ingredients used, and oxygen requirements of microbes. Simple and complex media types are described as well as enrichment and selective media. Special media like Robertson's meat broth and thioglycollate are used for isolating anaerobic bacteria.
Different forms of media
This document discusses different forms of culture media used in microbiology. It describes nutrient broth as a liquid culture medium used to grow fastidious microorganisms. Preparation of nutrient broth involves adding broth powder to water, mixing, pouring into containers, and autoclaving. Agar slopes are prepared by pouring molten agar into test tubes at an angle to solidify in a slanted form. Agar deeps allow observation of bacterial growth patterns in agar due to oxygen gradients. Solid and semisolid media contain varying concentrations of agar to control consistency and allow different growth applications.
Phage typing
Phage typing is a phenotypic method used to differentiate between bacterial strains using bacteriophages (viruses that infect bacteria). Certain bacteriophages can only infect specific bacterial strains. Phage typing involves growing bacterial cultures and spotting them with different bacteriophages - susceptible strains will show clearings where the bacteria have been lysed. While a complex method, phage typing has been useful for epidemiological surveillance and tracing outbreaks of pathogens like Salmonella typhimurium and Staphylococcus aureus. Improved standardization is needed to ensure reliable comparison of results between laboratories.
Production of biodegradable. plastic
The document discusses production of biodegradable plastics. It notes that over 140 million tons of plastic are consumed annually, most of which are not biodegradable. Bioplastics are a feasible alternative as they are made from renewable resources like vegetable oils and can biodegrade. Common types of bioplastics include polylactic acid, poly-3-hydroxybutyrate, and thermoplastic starch. The production process for polylactic acid and uses of bioplastics in packaging, catering, gardening, medical, and sanitary products are described.
Lytic and lysogeny
The document summarizes the lytic and lysogenic cycles of bacteriophage λ (lambda), which infects E. coli bacteria. It describes the key genes involved in each cycle and how they regulate viral replication and integration into the host chromosome. The lytic cycle results in viral assembly and lysis of the host cell, while the lysogenic cycle involves integration of the viral DNA into the host genome and replication with the host. The document outlines the complex interplay between viral and host genes that determines whether the lytic or lysogenic cycle occurs.
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Bakers yeast preparation
- 1. Bakers yeast - Preparation Dr. S. SIVASANKARA NARAYANI
- 2. Intro The word "yeast" comes from the Sanskrit 'yas' meaning "to seethe or boil". Yeast is a living microscopic organism which converts sugar or starch into alcohol and carbon dioxide. Bakers yeast prepared in commercial form It is in the form of dried cells of one or more strains of the fungus Saccharomyces cerevisiae. THE WAY YEAST is grown and processed affects its composition, purity, and appearance 06-08-2020Dr.SS
- 3. 1 2 3 NUTRITIONALYEAST-proteinandvitamincontent Powderform Pillsform BREWER’S YEAST – 10 vitamin contents (Thiamin, Riboflavin, Niacin, Pyridoxine,Pantothenicacid, Paraminobenzoic acid,biotin, choline, inositol, cholicacid) Driedinactive BAKER’SYEAST Baker’scompressedyeast ActiveDryyeast Quickriseyeast TYPES 06-08-2020Dr.SS
- 4. Process Molasses and Raw material preparation Culture or seed preparation Fermentation Harvesting Filteration packaging 06-08-2020Dr.SS
- 6. Molasses and Raw material preparation Beetandcanemolasses Sucrose,fructose,glucose Minerals,vitaminsandsalt - addinaseparatemanner AddbeforeFlashsterilization N2–NH3(Ammonia) Phosphate–Phosphoricacid Sterilizedmolasses–mashorwort 06-08-2020Dr.SS
- 8. Culture or seed preparation Pure culture tube or frozen vial Pre inoculum for pure culture tank Small – strict sterile condition Growth – transfer to a larger pure culture fermentor 06-08-2020Dr.SS
- 10. Fermentation Set – batch fermentation (growth media and nutrients prior to the inoculum) Larger seed and semi seed fermenters Fed batch fermentation – nutrients supply in an controlled rate To maximize multiplication and prevent alcohol production End of semiseed fermentation – separate yeast from spent molasses Wash with cold water – semiseed storage tank - cream at 34ºF – final step 06-08-2020Dr.SS
- 11. Fermentation Pitching–transfersemiseedstorage –fermentor Commercialfermenters–50000gallons Setwater Addnofseedyeast,aeration, cooling,nutrients –15–20hours Fiveto eightfoldincrease Airflow–onevolumeofair/min Heatcontrol –internal coolingcoilsand externalheatexchanger 06-08-2020Dr.SS
- 12. Monitor and Harvest Computer syster – addn of nutrients , pH… etc 86ºF , pH -4.5 -5.5 End of fermentation – fermented broth – nozzle type centrifuge – washed with water and recentrifuged – yield yeast cream Solid -18% Cool – 45ºF – refrigerated stainless steel cream tank 06-08-2020Dr.SS
- 13. 06-08-2020Dr.SS
- 14. Filteration And Packaging Cream yeast directly delivered through trucks Yeast cream – pumped into plate and frame filter press – cake consistency – 30 -32% soild Pressed cake – crumbled into pieces – packed in 50 pound bags Cooled in refridgerator Distributed to customers in a refridgerator truck 06-08-2020Dr.SS
- 15. Uses beer brewers, wine makers and bread bakers Baker's yeast use most often for leavening when cooking. Brewer's yeast is a nonleavening yeast used in brewing beer and can be eaten as a food supplement for its healthful properties (as you would wheat germ). It is filled with vitamins and minerals 06-08-2020Dr.SS
- 17. Questions to think What are the steps involved in baker’s yeast preparation Differentiate set batch fermentation from fed batch fermentation Flash sterilization - specify How to control the heat production during multiplication of cells? Optimized strict condition which are followed in the fermentor 06-08-2020Dr.SS
- 18. 06-08-2020Dr.SS