Probiotics and Postbiotics in Food Biotechnology

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Related lectures (32)

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Bacteria: Structure, Function, and Medical Applications

Covers the structure and function of bacteria, their roles in health, and medical applications like fecal transplants.

Probiotic Technology: Postbiotics and Microbial Health

Explores probiotic technology, postbiotics, and microbial health, emphasizing the importance of maintaining a healthy microbiome and the impact of postbiotics on immune modulation.

Methanogenesis and Methylotrophy: Pathways and Mechanisms

Discusses methanogenesis pathways, energy generation, and the role of methylotrophy in carbon cycling.

Replication in Bacteria: E coli

Explores bacterial replication, emphasizing the importance of understanding PCR and the prevalence of microorganisms in our environment.

Food Biotechnology: Microorganisms, Preservation, and Safety

Explores food biotechnology, microorganism use, probiotic viability, safety challenges, and prevention methods.

Microbiomes in Food Production and Nutrition

Explores microbiomes' impact on food production, quality, and human health, highlighting innovative solutions and future trends.

Lactobacillus: Insights into Vaginal Microbiota Diversity

Explores the vital role of Lactobacillus in vaginal microbiota health and its implications for women's health.

Food Biotechnology: Introduction and Applications

Introduces students to food biotechnology, covering fermentation, enzymes, and innovative food production methods.

Microbial Fermentation

Explores microbial fermentation, focusing on diverse pathways and product production from pyruvate.

Fracture Mechanics: Crack Growth and Weakest Link

Explores fracture mechanics, crack growth, and the weakest link theory, emphasizing the statistical distribution of crack sizes and the significance of the largest crack in material failure.