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Posts by Aastha Shrestha

link to Lactic Acid Fermentation

Lactic Acid Fermentation

Lactic acid (2-hydroxy propanoic acid) is a three-carbon organic acid obtained by carbohydrate fermentation due to microorganisms (Lactic acid bacteria) or chemical synthesis. It has a central carbon...

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link to Next Generation Sequencing: Principle, Steps Involved, and Applications

Next Generation Sequencing: Principle, Steps Involved, and Applications

Next Generation Sequencing (NGS) technology has transformed how clinical researchers and scientists think about genetics, as it assesses multiple genes in a single assay. It can sequence an...

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link to Fermented Foods: Types, Examples, and Health Benefits

Fermented Foods: Types, Examples, and Health Benefits

Fermentation is derived from the Latin verb fevere, which means to boil. It is an ancient method to preserve food and transform food materials by utilizing the metabolic activity of microorganisms....

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link to Prebiotics: Mechanisms, Sources, and Examples

Prebiotics: Mechanisms, Sources, and Examples

Glenn Gibson and Marcel Roberfroid first introduced the concept of prebiotics in 1995. They stated that a “Prebiotic is a nondigestible food ingredient that beneficially affects the host by...

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link to DNA Sequencing – Sanger Sequencing Method

DNA Sequencing – Sanger Sequencing Method

DNA (deoxyribonucleic acid) sequencing is the process of identifying the exact sequence of nucleotides: Adenine (A), Guanine (G), Cytosine (C), and Thymine (T) in the genome or DNA molecule. In order...

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About the Author

Hello, I am Aastha Shrestha. I completed my MSc. in Biotechnology. My area of interest is Molecular Biology and Immunology.

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