Strain improvement is defined as the process of improving the production and yielding capacity of a microorganism through certain (deliberate) technological, microbiological, biotechnological, or biochemical process. Microorganisms of industrial importance must possess some certain qualities as – which will determine their usage for industrial productions. After their isolation from their natural habitat or environment, the microorganisms intended for industrial processes are usually tested and certified fit for the process. Generally, organisms for industrial productions are screened and isol ..read more

Microorganisms have played significant roles over the years in the alleviation of diseases and infections in man, animals and plants. Most of the drugs and/or antimicrobial agents used to keep infectious microbes at bay and even vaccines used for vaccination exercises are naturally sourced from microorganisms. However, microbes also play significant roles in helping to produce foods with high quality, lesser toxicity, improved taste and improved flavours. Microbiological productions is sole hinged on the discovery and harnessing of some selected strains of microorganisms that have the potentia ..read more

Microbial metabolites are metabolic intermediate molecules synthesized by microorganisms during and after their growth. They are the metabolic intermediates of the biosynthetic and degradative pathways of microorganisms Microbes synthesize metabolites or metabolic intermediates at an increasing rate; and these metabolites are usually harvested or recovered by industrial processes usually at the end of the fermentation process. Microorganisms including bacteria, fungi, and actinomycetes are significant in fermentation processes because of the metabolites that they synthesize. These organisms dr ..read more

The phrase fermentation is derived from the Latin word “fevere” – which means “to boil”. Itwas first coined and used by Louis Pasteur – who used it to describe the bubbling of sugar solutions especially due to the microbial activity occurring in them. The bubbling action of the sugar (a substrate) was due to the conversion of the substrate to carbondioxide gas and alcohol. Pasteur’s association of microbes (i.e. yeast) to fermentative activities made scientists to relate fermentation to microorganisms. It will be emphasized that the term fermentation means different thing to different discipli ..read more

Fermentation processes are broadly divided into two parts viz: liquid fermentation and solid fermentation. In liquid fermentation, the microbial cells are suspended in an aqueous nutrient medium. But in solid fermentation, the microbial cells are adsorbed to a solid and nutrient rich material that supports the growth of the organism. The volume of free liquid or aqueous medium is minimal in solid fermentation processes unlike in liquid fermentation processes where the free liquid is large. Only liquid fermentation processes will be elucidated in this section – since they are mostly applied in ..read more

Fermentation media is simply defined as those preparations that support the growth of microorganisms used in a fermentation process. The fermentation media used for the operation of fermentation processes in the industry are usually in the liquid phase or solid state. Thus, liquid media (broth) and solid media are basically the major types of media utilized in most industrial fermentation processes. However, liquid media are mostly used in fermentation processes because they require less space compared to solid media; and they are cheaper to work with – since no additional cost of procuring ag ..read more

Beer is an alcoholic beverage that is produced industrially by the microbial fermentation of wort (sugary solutions obtained by the dissolution of malted cereal grains). The process by which wort is converted into alcohol by microbes such as yeasts is known as brewing. The art of beer production (i.e. brewing) is an ancient practice known to mankind over many thousand years ago. The major raw materials for beer production in the industry include water, hops, malt, yeasts, and adjuncts (which are usually added during beer production to increase and improve the alcoholic content of the beer). Ad ..read more

Saccharomyces cerevisiae is a unicellular yeast cell that is found in the Kingdom fungi (singular: fungus). S. cerevisiae is found in the genus Saccharomyces and family Saccharomycetaceae. Morphologically, the cells of S. cerevisiae are ellipsoidal or cylindrical; and they can be propagated in the laboratory on simple mycological media such as Sabouraud dextrose agar (SDA) and potato dextrose agar (PDA). The cells of S. cerevisiae are usually round to ovoid measuring 5–10 micrometers in diameter. Nutritionally, all the strains of S. cerevisiae can grow aerobically on simple carb ..read more

Amebiasis (amebic dysentery) is a parasitic disease that is characterized by abscesses in the liver and ulcers in the intestines. The disease occurs worldwide, and it is usually associated with poor sanitary conditions. Amebiasis, which is mainly transmitted through the feacal-oral route, thrives in places where personal hygiene and adequate public sanitation is poor or lacking. The disease is widespread in temperate regions, occurring in both tropical and subtropical countries of the world including Africa. Amebiasis is majorly caused by Entamoeba histolytica, an anaerobic amoebic protozoan f ..read more

Brugia malayi filariasis is caused by filarial worms which are known to produce swellings in affected body parts including the arms, genitals and legs. Filarial worms swim and migrate along the lymph nodes of these body parts and in the process produce grotesque swellings. Brugia malayi filariasis or lymphatic filariasis is a blood-borne protozoan disease that mainly affects the lymph nodes and lymphatic vessels of the body; and the disease is endemic in parts of the Pacific Island, Africa, Latin America and Asia. Lymphatic filariasis is caused by a variety of filarial worms including Brugia m ..read more