Small-scale continuous fermentation experiment
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
Knowledge Base
Laboratory Protocols & SOPs Library
3,200+ step-by-step lab protocols and SOPs for cell culture, staining, PCR, protein work and microbiology, with reagents, conditions and evaluation criteria.
3228 articles
Experiment on isolation of lactic acid bacteria in kimchi
Lactic acid bacteria are some partially anaerobic, Gram-positive, rod-shaped or globular, non-spore, non-motile, poor decomposition and synthesis ability, high
Experiment on fermentation of glutinous rice for making sweet wine brewing
Sweet wine brew, or simply wine brew, is a fermented food with high sugar and low sprinkles content widely consumed by the folk in China. It is made from high-q
Experiments on the isolation of aerobic autochthonous nitrogen-fixing bacteria in Asubelia medium
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
Solid-state fermentation experiments with amylases
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
Lactobacillus fermentation for yogurt making experiment
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
Measurement of total bacterial count in water
Determination of the total number of bacteria in water is to determine the total number of aerobic bacteria, parthenogenetic anaerobic bacteria and heterotrophi
Ultraviolet light mutagenesis selection experiments with Bacillus subtilis
Ultraviolet light has a mutagenic effect on microorganisms, mainly caused by changes in the molecular structure of DNA (formation of covalently bound thymine di
Ethanol fermentation experiment
Under anaerobic conditions, the role of yeast in the fermentation of hexose to produce ethanol and CO2 is called ethanol fermentation. The yeast protozoa used i