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Fermentation is one of the oldest forms of food preservation techniques in the world.Fermented foods such as bread,cheese has been consumed for thousands of years and strongly linked to cultural tradition in rural house holds and tribes. In Asia particularly in India many more cuisines and preparations involving food fermentations are practiced traditionally. Some preparations are well controlled and have good nutritional and hygienically.Tribal food preparations are crude and uncontrolled. Nutritionally they are deficient and are vehicles for intestinal pathogens.This results in severe micro...

Enzyme is a protein biocatalyst produced by living cells. They bring about & control the numerous biochemical reactions involved in metabolic process of cells.They are widely applied in research, industry & diagnostic purposes. In this book production of such commercially & diagnostically important enzyme Glucose Oxidase is discussed whichbelongs to the class-oxidoreductase. Glucose oxidasehas a large demand all over the world. Currently it is produced from Asp.niger &Penicillium notatum. In our laboratory bacterial source of this enzyme is isolated, which is Pseudomonas aeruginosa from paper...