Influence of Dissolved Oxygen (DO) on Fermentation and Control Measures

The concentration of dissolved oxygen (DO) in fermentation liquid has important influence on the growth of microorganisms and the formation of generated products. During fermentation process, it is necessary to supply the appropriate amount of sterile air

2024-05-28

Analysis of the Influence of Bacteria Contamination on Fermentation Production during Different Stages

Fermentation Process: Analysis of the Influence of Bacteria Contamination on Fermentation Production during Different Stages

2024-05-28

Control of liquefaction and saccharification in glucose production

Starch is the polymer of glucose. It is composed of hundreds or thousands of glucose units. It can also be regarded as consisting of many tiny particles, and each of particle has the rather complex internal structure. Under normal circumstances, these par

2024-04-25

Analysis of wheat starch sugar production

The main use of wheat is to make food and process starch. China's wheat flour can be divided into two categories which are special flour and general wheat flour .

2024-04-25

"SRDI" small and medium-sized enterprise in Beijing

【Good news】 Our company was recognized as a "SRDI" small and medium-sized enterprise in Beijing,which demonstrates excellent technical strength and innovation ability of the company

2024-03-28

Fungal amylase

Fungal α-amylase is widely distributed in animals, plants and microorganisms. It can hydrolyze starch to produce dextrin, maltose, oligosaccharides and glucose, etc. It is one of the most widely used enzyme preparations in industrial production.

2024-03-25

Application of enzymes in wastewater treatment engineering

Water is closely related to human life, and the problem of water pollution in the world is humankind’s most concerned environmental theme. Water contaminants are often toxic and resistant to biodegradation. They tend to concentrate and accumulate in the b

2024-03-26

The effect of biotin on glutamic acid fermentation

Biotin , also known as vitamin B7 and vitamin H, as a cofactor of carboxylation, decarboxylation and dehydrogenation enzymes, participates in the metabolism of the three major nutrients of the body, and it is an indispensable and important nutrient of the

2024-02-22

Research progress in the application of lactic acid bacteria in fermented food

Lactic acid bacteria (LAB) is a general term for a class of gram-positive bacilli or cocci, non-spore forming, inactive, catalase negative bacteria that produce more than 50% lactic acid for glucose fermentation. Lactic acid bacteria is a very important p

2024-02-22

Functional characteristics of gluten

The unique amino acid composition of gliadin and glutenin endows wheat protein with the characteristics of viscoelastic network structure, which is unmatched by other protein. When water molecules interact with hydrophilic groups of protein, it will form

2024-01-24