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Enrichment culture is the use of certain growth media to favor the growth of a particular microorganism over others, enriching a sample for the microorganism of interest. This is generally done by introducing nutrients or environmental conditions that only allow the growth of an organism of interest.
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).
The abundance of soybeans, which grow naturally in Korea, fresh resources from the sea surrounding the Korean Peninsula, and a proper climate for microbial development all play a significant factor in the importance and usage of fermentation for food processing.
Microbial cultures on solid and liquid media. A microbiological culture, or microbial culture, is a method of multiplying microbial organisms by letting them reproduce in predetermined culture medium under controlled laboratory conditions. Microbial cultures are foundational and basic diagnostic methods used as research tools in molecular biology.
Plant tissue culture is a collection of techniques used to maintain or grow plant cells, tissues, or organs under sterile conditions on a nutrient culture medium of known composition. It is widely used to produce clones of a plant in a method known as micropropagation .
Corynebacterium (/ k ɔː ˈ r aɪ n ə b æ k ˌ t ɪər i ə m,-ˈ r ɪ n-/) is a genus of Gram-positive bacteria and most are aerobic.They are bacilli (rod-shaped), and in some phases of life they are, more specifically, club-shaped, which inspired the genus name (coryneform means "club-shaped").
Dulse is one of many edible algae. Algaculture may become an important part of a healthy and sustainable food system [11]. Several species of algae are raised for food. While algae have qualities of a sustainable food source, "producing highly digestible proteins, lipids, and carbohydrates, and are rich in essential fatty acids, vitamins, and minerals" and e.g. having a high protein ...
The first use of the word okra (alternatively; okro or ochro) appeared in 1679 in the Colony of Virginia, deriving from Igbo: ọ́kwụ̀rụ̀. [8] The word gumbo was first used in American English around 1805, derived from Louisiana Creole , [ 9 ] but originates from either Umbundu : ochinggõmbo [ 10 ] or Kimbundu : kingombo . [ 11 ]