Bread is a fermented food produced with flour as the main ingredient and yeast, sugar, fat and eggs as supplementary ingredients. After adding yeast into the mi
Single-cell proteins are mycobacterial proteins obtained by culturing single-celled microorganisms. Single-cell microorganisms such as yeast, filamentous fungi,
Ashby's (Ashby) nitrogen-free medium is a lack of binding state inorganic or organic nitrogen source of the medium, can make autochthonous nitrogen-fixing bacte
Ultraviolet light has a mutagenic effect on microorganisms, mainly caused by changes in the molecular structure of DNA (formation of covalently bound thymine di
The 5' end of the plasmid DNA cut by restriction endonuclease has a phosphate group, and if this vector is used to directly transform E. coli, the chance of its
Amylase has the ability to catalyze the hydrolysis of starch, starting at the non-reducing end of the starch molecule and breaking down the a-1,4-glucosidic bon
In batch culture, all the medium is added at once without replenishment or replacement. With the active growth of microorganisms, the nutrients in the medium ar
Determination of the total number of bacteria in water is to determine the total number of aerobic bacteria, parthenogenetic anaerobic bacteria and heterotrophi
A small amount of bacteria is inoculated into a certain volume of suitable fresh medium and cultivated under suitable conditions, and the amount of bacteria in
Yogurt is a nutritious and unique health drink made from milk as the main raw material and fermented by lactic acid bacteria. Lactic acid bacteria used for yogu
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