What does the overlap of error bars in this 2-way ANOVA profile plot represent?

Does the overlap of error bars on this 2-way ANOVA profile plot mean that these means are not significantly different? Many thanks

17 May 2019 5,633 17 View

Modern methods for measuring the Brix and pH of grape berries?

Is there any newer and more efficient or accurate equipment for measuring the Brix and pH of grape berries than a digital refractometer (Brix) and a pH meter (pH)?

28 December 2018 4,103 5 View

Can proteinase K be contaminated with chymotrypsin?

Has anyone heard of this?

22 February 2017 3,140 2 View

Have you ever experiencing air vent trouble in fermentation process?

Dear all, My research group is currently working with a 12-litre fermenter. Somehow, if we do the fermentation for more than 20 hours, the process will be more prone to contamination. Our current...

23 February 2021 1,908 2 View

Did anybody use VISIONlite ColorCalc Software for liquid samples color analysis?

I would like to read about your experiences in the measurement of the color of liquid samples (wine, oil, or whatever) using a glass cuvette to calculate L* a* and b* parameters with the...

08 February 2021 6,619 4 View

How to extract trypsin inhibitor from fermented samples ?

Hi. I need help to measure trypsin inhibitor activity in fermented soy and fermented oat samples. The problem is my samples were mixed with water with ratio 1:3 and 1:2 respectively, for...

13 December 2020 6,882 3 View

Is there any way to revive strains after a year stored in 4 degree refrigerator?

The strain is Candida tropicalis. It has been stored in 4 degree refrigerator for a year. Now we want to see if it is possible to revive the strain and make it function again. I tried to culture...

10 November 2020 5,650 9 View

What does over foaming correspond to in E.coli fed-batch fermentation?! How does foaming relate to cells metabolic status?

I'm currently experiencing overfoaming in my E.coli culture. My cells are used to produce a recombinant protein. The basic cell strain is BL-21 DE3. After changing my carbon source brand i am...

06 October 2020 3,946 3 View

How to measure the growth and enzyme production profile over the fermentation period?

01 October 2020 9,300 4 View

Why Lactobacillus acidophillus is sensitive to Vancomycin but L. rhamnosus and casei are intrinsically resistant?

Does it have, anything to do with their fermentation status? I know that in several species of LAB, the terminal d-alanine residue is replaced by d-lactate or d-serine in the muramylpentapeptide,...

19 September 2020 3,242 2 View

Effective method for removing precipitation of CSL for biomass production? ( I centrifuged CSL but after autoclave precipitation was formed)?

We are going to use CSL as a cost-effective nitrogen source for Lactobacillus fermentation in pH 6.3. We have examined the acid treatment method to lower the pH of CSL to 3.5; after that, we...

12 September 2020 6,784 2 View

How to Identify and Estimate the Lactic acid from the Microbial fermented broth other than HPLC using Simple methods?

How to Identify and Estimate the Lactic acid from the Microbial fermented broth other than HPLC using Simple methods? if possible such as 1. Calorimetric or Spectroscopic methods and much more

26 August 2020 349 10 View

No title

08 August 2020 1,314 3 View