Bacteria: all shapes, all colors
In the last article we talked about the two different types of cells that make up all living things and the variety of sizes we find in the microworld. In this article, however, we discuss only bacteria, and find out how to differentiate them, by shape and color. Differences among bacteria: a […]
Can lactic acid bacteria be used to protect raw fish?
In summer, the consumption of raw fish increases to a considerable extent, but not everyone knows that this is one of the foods most at risk of contamination. Employment Of lactic acid bacteria however, it is a real guarantee for those who want to feed safer fish products.In this article we explain what risks […]
Microorganisms: let’s learn about them (and recognize them)
Tiny little ones, but very different. We can hardly ever see them with the naked eye, so we tend to group them under the term “microorganisms.” Yet within this category lurks an impressive variety of extremely diverse little beings that have very little in common. Sometimes just the size. With the previous […]
Mozzarella cheese: what it looks like, its origins and nutritional values!
Mozzarella is one of the typical products of the Italian gastronomic tradition: here is how it is produced, what are the nutritional values and how to consume it at its best.
Father Ferment, the alternative to brewer’s yeast. Let’s find out together what it is and what it looks like
Using milk enzymes in the production of baked goods has a twofold function: it makes it possible to completely replace brewer’s yeast and at the same time obtain baked goods with the typical “old-fashioned bread” flavor. Learn about Father Ferment, and what are the benefits of using it!