The role of microorganisms within fermentation is central for the production of fermented products and specific microbial strains are selected to achieve the desired characteristics in the end product. However, microorganisms are also able to cause unexpected effects during and after fermentation. Quality control need to be throughout the fermentation process to ensure that the same quality product is achieved.
High-quality enzyme products. Well-defined strains can be also provided for our ...
Bacillus subtilis is a model Gram-positive bacterium, which has been widely used...