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Sanjogta Thapa Magar

Sanjogta Thapa Magar has done MSc in food microbiology from St. Xavier’s college. Currently, she is working as a Quality control microbiologist in the pharmaceutical industry. She is particularly interested in studying the antimicrobial property found in food.

Preservation of milk and milk products from microbial spoilage

May 4, 2022March 28, 2022 by Sanjogta Thapa Magar
Preservation of milk and milk products

Milk and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms. Thus, various preservation methods are used to eliminate the growth … Read more

Batch vs Fed-Batch vs Continuous Culture- 20 Key Differences

October 14, 2021September 28, 2021 by Sanjogta Thapa Magar
Batch vs Fed-Batch vs Continuous Culture

Batch Culture Definition In batch culture, all the medium components are placed in the reactor at the start of cultivation except for atmospheric gases, acid or base for pH control, … Read more

Microbial spoilage of fish and fish products and its preservation

October 14, 2021September 24, 2021 by Sanjogta Thapa Magar
Microbial spoilage of fish and fish product and its preservation

Introduction Fish is one of the most consumed seafood and it is a highly perishable food product. Fish and fish products are widely consumed as it is a good nutrition … Read more

Continuous Culture- Definition, Principle, Process, Types, Applications, Limitations

October 8, 2021September 18, 2021 by Sanjogta Thapa Magar
Continuous Culture

Continuous Culture Definition Continuous culture is a continuous process where nutrients are continually added to the bioreactor and the culture broth (containing cells and metabolites) is removed at the same … Read more

Fed-batch Culture- Definition, Principle, Process, Types, Applications, Limitations

September 14, 2021 by Sanjogta Thapa Magar
Fed-batch Culture

Fed-batch culture Definition In simple words, fed-batch culture is a modification to batch fermentation. In fed-batch cultivation, nutrients are added aseptically; it is a semi-open system, and the volume of … Read more

Batch Culture- Definition, Principle, Process, Applications, Limitations

September 14, 2021September 11, 2021 by Sanjogta Thapa Magar
Batch Culture

Batch Culture Definition In batch fermentation, all the medium components are placed in the reactor at the start of cultivation except for atmospheric gases, acid or base for pH control, and antifoaming agents. There is a continuous … Read more

Bioreactor- Definition, Design, Principle, Parts, Types, Applications, Limitations

September 14, 2021September 7, 2021 by Sanjogta Thapa Magar
Bioreactor

Bioreactor Definition A bioreactor is a type of fermentation vessel that is used for the production of various chemicals and biological reactions. It is a closed container with adequate arrangement … Read more

Fermentation- Principle, Types, Applications, Limitations

September 14, 2021August 22, 2021 by Sanjogta Thapa Magar
Fermentation- Principle, Types, Applications, Limitations

Introduction Fermentation is one of the ancient food processing technologies. Fermentation is defined as a  process in which chemical changes occur in an organic substrate through the action of enzymes … Read more

Microbial spoilage and preservation of cereal and cereal products

July 26, 2021July 15, 2021 by Sanjogta Thapa Magar
Microbial spoilage and preservation of cereal and cereal products

Cereal grains, such as wheat, corn, rye, oat, rice, etc., are important nutrients and energy sources for humans. Cereal grains are the most commonly consumed food group worldwide and they … Read more

Microbial spoilage of Beverages and their preservation

June 20, 2021 by Sanjogta Thapa Magar
Microbial spoilage of Beverages and its preservation

Introduction Beverages can be defined as any drinkable liquid other than water. Commercially, there are mainly four types of beverage (hot drinks, milk drinks, soft drinks, and alcoholic drinks). However, … Read more

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