“AWARENESS OF FETAL DEATH”

              what is meant by yeast ?  y Yeasts   are   eukaryotic , single-celled   microorganisms   classified as members of the   fungus   kingdom . The first yeast originated hundreds of millions of years ago, and at least 1,500   species   are currently recognized. Yeast growth : Yeasts are non-pathogenic and are very easy to work with 4 .  Yeasts can be grown in chemical-defined media both in liquid culture and on solid agar.  Both Saccharomyces cerevisiae and Schizosaccharomyces pombe can grow optimally at 30°C with an average doubling time of 90 – 120 minutes.  However, they also can grow at temperatures as low as 16°C and as high as 42°C.  In between usage, yeast can be stored in 10% glycerol at -80°C freezer for years. The Structure of a Yeast Cell The Role Of Yeast In Fermentation Process 2.1. Alcoholic Fermentations The production of alcoholic beverages from fermentable carbo...

 Rhizobium: nitrogen  fixing bacteria   What Is Rhizobium? Rhizobium is the bacteria that live in symbiotic association with the root nodules of the leguminous plants. Fixation of nitrogen cannot be done independently. That is why rhizobium requires a plant host. Rhizobium is a vital source of nitrogen to agricultural soils including those in arid regions. They convert dinitrogen into ammonia. Ammonia, being toxic in nature. Classification of Rhizobium Bacteria R hizobium can be classified on the basis of the types of the plant they are associated with and also the rate of growth. Few species of Rhizobium bacteria include:  Rhizobium leguminosarum Rhizobium alamii Rhizobium lantis Rhizobium japonicum Rhizobium trifolii Rhizobium phaseolii Rhizobium smilacinae What Is Nitrogen Fixation? Nitrogen fixation is the essential biological process and the initial stage of the nitrogen cycle. In this process, the free nitrogen available in the atmosphere is con...

                                         Lactobacillius                                                       Lactobacillus  is the largest genus within the group of  lactic acid bacteria . They are mainly used in the manufacture of fermented dairy, sourdough, meat and vegetable foods or used as  probiotics . The general utility of the  Lactobacillus  species is related to their GRAS (Generally Recognized as Safe) status and it will be dependent on the availability of cost-effective methods for production and delivery of viable cultures. In  dairy products  such as  fermented milks  and cheeses, the lactobacilli have multiple effects depending on the species, strain, manufacturing conditions and product. Th...