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Strain Selection And Improvement Peer-review Journals

A strain to be selected for fermentation process should satisfy the subsequent criteria- it should be ready to produce the specified product and produce the merchandise at large scale, it should be a well known organism, it should be ready to grow faster, it should be safe to handle, it should grow in minimal to moderate growth media, it should have optimum growth temperature considerably above 400c, reduces the cooling costs and can be beneficial for isolation procedures at large scale fermentation processes, it should be genetically stable and straightforward to know , it should be easier to control it at genetic level, product recovery should be easy from the culture. Either pure cultures are often isolated from their natural habitats or are often acquired by order from culture collection centres. Natural habitat that we select for isolation of the specified strain should have a high biodiversity, should be unexplored and will encourage the dominance of desired microbial strain. Culture collection centre include ATCC, NCYC, JCM, NCIB etc. Strain improvement has been a breakthrough of all commercial fermentation processes. This improvement process has been achieved through mutation or by genetic recombination and selection. This process enables the microbial strains to the overproduction of desired industrial products accordingly. Strain improvement through mutations include either chemicals or radiations as mutagen .Genetic recombination includes desired strain construction, a vector, promoters, expressions systems etc. Genetically improved strains got to be identified and isolated from various microbial populations through high throughput screening methods. Finally the isolated microbes got to be stored by lyophilisation, agar slope cultures in oil at -200c etc. Peer-reviewed (refereed or scholarly) journals - Articles are written by experts and are reviewed by several other experts within the field before the article is published within the journal so as to make sure the article’s quality. (The article is more likely to be scientifically valid, reach reasonable conclusions, etc.) In most cases the reviewers don't know who the author of the article is, in order that the article succeeds or fails on its own merit, not the reputation of the expert.