What is the simplest most effective explanation between caramelization and Maillard reaction? Please explain to me what the fundamental differences are between these two technical terms and provide an example of each.
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I came across the term protocooperation when I was reading about yoghurts. What is it and how do the yoghurt culture bacteria exhibit it? What are its benefits in yoghurt manufacturing?
Please explain to me in basic terms what steric hindrance is and its significance. An analogy would be fine too.
This is a gram-positive anaerobic spore bearing bacilli that is present abundantly in the environment, vegetation, sewage and animal faeces. Perfringens food poisoning is most commonly caused by organisms producing type A enterotoxin. The other types of enterotoxin (B to G) do ...
Escherichia coli belongs to the Enterobacteriaceae family. They are gram negative rods up to 3um in length, ferment glucose and wide range of sugars. Produce pink colonies on McConkey agar. Hemolytic activity on blood agar is a character of certain strains ...
Shigella is a species of enteric bacteria that causes disease in humans and other primates. Shigella is gram-negative rods that are non-motile and non-spore forming. The bacteria are primarily a human disease but has been found in some primates. Shigella are facultative anaerobes, similar to enterics ...
Campylobacteriosis is an infection caused by bacteria of the genus Campylobacter. There are approximately sixteen species associated with Campylobacter, but the most commonly isolated are C. jejuni, C. coli, and C. upsaliensis. The most prevalent species associated with human illness is C. jejuni. Campylobacter is also responsible ...