Naveen Mathew Antony

Fermentation of sour whey and soy serum to produce interesting flavors and mycoprotein

• Research project focused on developing sustainable approach to produce natural flavors and mycoprotein.
• Optimized fermentation processes to maximize yield of aroma and fungal biomass.
• Employed combination of sensory evaluation and advanced instrumental analysis (GC-MS-O).

• Fermentation of green tea with Polyporus umballatus and determination of total polyphenol content.
• Soy whey fermentation – aroma profile and protein content
• Chromatographic determination of fatty acid profile of fat- containing samples
• Identification of Cell Wall Component Degradation Capability
• Skills: Polyphenol assay · DPPH Assay · Fermentation · Bradford Assay · Gas chromatography-mass spectrometry olfactometry · Sensory Evaluation · Data analysis and interpretation · GC-MS · Esterification · Flavor Chemistry ·

• Enzymatic determination of different components in food products.
• Recombinant production of CelB.
• Enhanced research accuracy by diligently collecting and analyzing data from various sources.
• Facilitated teamwork among fellow research assistants, leading group meetings for effective collaboration on projects.
• Skills: DNA Sequencing · Good Laboratory Practice (GLP) · Product Incubation · Polymerase Chain Reaction (PCR) · Bacterial Cell Culture ·Protein expression and purification · Bioprocess development · Spectrophotometry · SDS-PAGE · Polymerase Chain Reaction (PCR) · Affinity Chromatography · Agarose Gel Electrophoresis · Protein Isolation · Data analysis and interpretation · Western Blotting