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Durham tubes are used in microbiology to detect production of gas by microorganisms. They are simply smaller test tubes inserted upside down in another test tube so they are freely movable. The culture media to be tested is then added to the larger tube and sterilized , which also eliminates the initial air gap produced when the tube is ...
Cragie tube: see link: Desiccator: to dry things Durham's tube: used to detect gas production in sugar fermentation media; the tube is placed in an inverted fashion so that gases produced get trapped in it and do not float away to the surface Gas-pak: releases gases to remove oxygen from a closed container, usually for anaerobiosis: Glass slide
Fermentation (food) Food microbiology; References This page was last edited on 11 December 2024, at 08:10 (UTC). Text is available under the ...
Numerous fermentation pathways exist such as lactic acid fermentation, mixed acid fermentation, 2-3 butanediol fermentation where organic compounds are reduced to organic acids and alcohol. [8] [4] The energy yield of anaerobic respiration and fermentation (i.e. the number of ATP molecules generated) is less than in aerobic respiration. [8]
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Inoculate a tube of glucose phosphate broth with a pure inoculum of test organism and incubate at 35 °C for 24 hours. To 1 mL of this broth add 0.6 mL of 5% α-Naphthol followed by 0.2 mL of 40% KOH. Shake the tube gently to expose the medium to atmospheric oxygen and allow the tube to remain undisturbed for 10–15 minutes.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
This definition distinguishes fermentation from aerobic respiration, where oxygen is the acceptor and types of anaerobic respiration, where an inorganic species is the acceptor. [citation needed] Fermentation had been defined differently in the past. In 1876, Louis Pasteur described it as "la vie sans air" (life without air). [7]