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
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Determination of total colony in foodstuffs
The total colony count refers to the total number of bacterial colonies contained in 1 g or 1 ml of the sample obtained after the food has been processed and in
Determination of lactic acid bacteria in yogurt
Active yogurt requires control of the ratio of various lactic acid bacteria, which have complex nutritional requirements, requiring carbohydrates, amino acids,
Experimental production of single-cell proteins by brewer's yeast culture
Single-cell proteins are mycobacterial proteins obtained by culturing single-celled microorganisms. Single-cell microorganisms such as yeast, filamentous fungi,
Plasmid DNA high-frequency transformation of Escherichia coli experiments
After the preparation of the receptor cells, the next step is the transformation of plasmid DNA into E. coli cells. However, it is important to note that the re
Experiment for the determination of coliforms in foodstuffs
Coliform refers to a group of Gram-negative non-spore-forming bacilli that can ferment lactose, produce acid and gas, and are aerobic and partially anaerobic. T
Bacterial Biochemical Reaction Test
Some bacteria belong to different species or types, but their morphology and colony characteristics are basically the same, relying only on the observation of m
Tests for pathogenic Escherichia coli in foodstuffs
The test of pathogenic bacteria in food mainly includes the test of various pathogenic bacteria in food raw materials and food, such as Staphylococcus aureus, S
Animal cell and embryo engineering experiments commonly used culture solution preparation and detection experiments
Common culture solution preparation and testing for animal cell and embryo engineering experiments for (1) animal cell culture (2) embryo engineering developmen