Articles tagged with Fermentation
A new study found that regional microbial imprints in wine can remain detectable under commercial winemaking conditions, shaping fermentation dynamics and wine aroma. The study, published in Applied and Environmental Microbiology, suggests that vineyard management and environmental conditions play a crucial role in the quality of wine.
Researchers have developed a durable, compostable leather-like fabric from mycelium fibers. The production process is promising and could enable large-scale production of affordable, eco-friendly materials.
The partnership aims to establish a next-generation C1 biofoundry at DTU to convert CO2, CO, and methane into valuable products. This technology has the potential to reduce industrial emissions and enable circular, climate-positive solutions.
A new study found that microbial proteins make up to 11% of the total protein content in fermented foods and comprise 60% of identified proteins. These microbes convert raw substrates into nutritious products, influencing gut physiology and potentially impacting health outcomes.
Researchers at University of Wisconsin-Madison develop a systematic study for sustainable production of malonic acid via oxidation of 3-hydroxypropionic acid with a Pd/Carbon catalyst. The kinetic model validated the network, displaying excellent agreement and providing insight into conditions that maximize MA production.
Researchers at DTU have developed a new method to identify bacteria capable of producing vitamin B2 in soya drinks. A bacterium from bumblebee guts was found to thrive in plant-based dairy alternatives and produce the nutrient in high quantities.
The Chancellor’s Innovation Fund Awards support cutting-edge research and development projects across various fields. Faculty recipients will use the funding to refine their technologies, build prototypes, and assess market opportunities. The awards aim to bridge publicly funded academic research with private financing, fostering entre...
Researchers found that combining fermented and unfermented cocoa beans can balance flavor and nutritional value, increasing the market potential of Amazonian cocoa. The study also identified new molecules with antioxidant properties, suggesting Amazonian cocoa as a superfood
The study found that the extract reduced cell damage compounds by over 75% and preserved skin health with over 60% of cells remaining alive. The researchers developed a natural dye, produced by Talaromyces amestolkiae fungus, which can be used in cosmetic formulations while maintaining safety and functionality.
Researchers at Kumamoto University have developed a new rum using the rare fission yeast Schizosaccharomyces japonicusponicus, producing fruity esters and complex aromas. The resulting 'JAPONICUS RHUM AGRICOLE' offers layered flavors reminiscent of ripe banana and apple.
A recent study has confirmed that wild African chimpanzees consume significant quantities of alcohol, with 17 out of 20 urine samples containing ethyl glucuronide, a metabolic byproduct of ethanol. The chimps' diet likely consists of fermented fruits, which provide around 14 grams of ethanol per day.
NUS food scientists develop a healthier, tastier kombu by co-fermenting enzyme-treated kombu with lactic acid bacteria and aroma-producing yeast. The resulting probiotic blend promotes nutrient bioaccessibility and introduces fruity aromas.
A living biosensor made of bacteria detects acetic acid levels in wine, alerting wineries to potential spoilage. The sensor works in real-time and can detect volatile acetic acid in the air above wine bottles, enabling early intervention before damage is done.
A study found that different flour types shape the microbial composition of sourdough starters, with yeast strains like Kazachstania dominating all samples. The bacterial diversity varied by flour type, with whole wheat flour favoring Companilactobacillus and bread flour favoring Levilactobacillus.
Jeonbuk National University researchers examine how different seasonings shape kokumi perception in doenjang soup, influencing consumer acceptance. They found that umami is a major sensory driver of kokumi perception and can be enhanced to improve the flavor quality of fermented foods.
Researchers from Kyoto University found that soaking sun-dried raisins in water can create wine. The process facilitates the growth of yeast and results in higher ethanol concentrations.
Biosurfactants, such as rhamnolipids and sophorolipids, have been found to be highly effective and biodegradable alternatives to synthetic surfactants in shampoo formulations. They offer improved environmental compatibility and are suitable for sensitive skin, with properties that surpass those of traditional surfactants.
A literature review of cheese fermentation and ripening identified five underused, evidence-based measures to improve efficiency and sustainability in cheese production. By exploiting whey and encapsulating lactic acid bacteria, dairies can reduce waste and optimize production processes.
A study from the Champalimaud Foundation found that when fruit flies are deprived of essential amino acids, their brains upregulate two olfactory receptor genes involved in smell, leading to a refined sense of smell that guides them to protein-rich yeast and gut bacteria. This interplay between smell and taste regulates feeding behavior.
Scientists recreated a traditional Balkan yogurt recipe using ants, finding that the insects' natural chemicals and microbes can kickstart the fermentation process. The researchers tested live, frozen, and dehydrated ant products, concluding that only live ants are suitable for yogurt making.
A study on Aspergillus oryzae found that increased cell volume and nuclear number contribute to its high enzyme production capacity. The fungus's hyphae thicken, resulting in a tenfold increase in cell volume, while the number of nuclei per hyphal cell also rises tenfold.
Researchers at Ohio State University discovered that adding an electrical jolt to fermentation increases the yield and speed of platform chemicals from industrial food waste. Combining two bacterial species also enhances targeted chemical production and produces hydrogen gas as a byproduct, reducing waste and greenhouse gas emissions.
Researchers partnered with food experts and public to examine microbial communities in fermented foods. The study found diverse microbial communities in kimchi made with different ingredients and no specific species associated with green tea vs black tea in kombucha.
Researchers developed a fermentation method using unripe fruit beans, producing high-quality beverages comparable to those made from ripe fruits. The process, known as self-induced anaerobic fermentation, adds value to the product while minimizing its defects, making it attractive to domestic and foreign markets.
Researchers developed a new metabolic engineering strategy to boost the yield of succinic acid production in yeast, improving its efficiency and cost-effectiveness. The new process reduces the minimum product selling price by 25% and is expected to save companies millions of dollars annually.
Researchers introduce a novel electrocatalyst design strategy using chemical fermentation, creating a multilevel porous carbon architecture embedded with Ni–Fe alloy nanoparticles. This approach achieves ultra-efficient oxygen evolution reaction performance, with a record-low overpotential of 165 mV at 10 mA cm−2.
Researchers have developed a sustainable method for extracting sugars, organic acids, and phenolic compounds from corn stover using subcritical water. This process recovers high-value bioderivatives with yields up to six times higher than traditional methods, reducing energy costs and time.
Researchers found a new recipe to improve biogas production from alfalfa by adding fruit waste and an anaerobic microbe, boosting methane production by 33% and reducing costs. The added ingredients also increased the nutritional content of remaining plant matter.
Researchers evaluated 11 commercially available yeasts to identify their strengths based on chemical analysis and sensory panel opinions. Maltose-negative yeasts offer different benefits, including the ability to produce style-specific, high-quality nonalcoholic beers with desired flavor profiles.
Researchers found that fermented pearl millet flour can replace up to 20% of whole wheat flour without affecting consumer acceptance. The study also highlights the value of simple and natural food preparation techniques to improve nutrition and flavor.
A study published in Applied and Environmental Microbiology suggests that sauerkraut's metabolites can maintain intestinal cell integrity and support long-term gut health. The researchers found that both store-bought and lab-made sauerkraut samples protected gut function, with no noticeable difference between the two.
A study at the University of Turku found that different processing methods significantly affect plant-based products' biochemical composition. Current food classification systems do not acknowledge this, which can lead to misclassification of beneficial products as unhealthy.
A new study maps how specific lactic acid bacteria can reduce off-flavours and degrade anti-nutrients in plant-based dairy alternatives. Fermentation with these bacterial strains increases nutrient bioavailability and enhances product nutritional profiles.
A recent study suggests that Saturn's moon Titan could support simple, microscopic life forms due to its abundant organic content. However, the amount of biomass that can exist in this environment is likely to be extremely limited, possibly only a few pounds.
Researchers found two new types of gene clusters capable of producing large volumes of hydrogen in marine bacteria. The study suggests that the diversity in these clusters is related to speciation and ecological niches, with some species producing higher levels of hydrogen than others.
Scientists successfully fermented miso on the International Space Station, discovering differences in bacterial communities and flavor profiles compared to Earth-made miso. The study's findings suggest that food fermentation can thrive in space, opening up new possibilities for astronaut well-being and performance.
Filipino researchers found a way to enhance tapuy lees for high polyphenol content and antioxidant activity, extending test animal lifespan and health. The study suggests repurposing tapuy lees as a health food to combat aging and oxidative stress-related diseases.
Researchers from UC and Oak Ridge National Laboratory have made a breakthrough in understanding how alcohol damages microbes that produce it. The study reveals the primary location of toxicity is in the cell membrane, which can be stabilized to increase efficiency in biofuel production.
Research finds over 25% of Egyptian milk and dairy products contain E. coli, with one strain causing a Japanese school outbreak; experts hope for effective treatment and prevention methods.
Researchers have developed a novel ingredient using sugars derived from field peas to accelerate sour beer production. The experimental beers achieved comparable attributes to commercial Belgian-style sours with significantly shorter brewing times.
A new study from DTU National Food Institute finds that temperature and light intensity play a crucial role in the yield of various nutrients produced by the microalga Nannochloropsis oceanica. The research suggests a two-stage cultivation process to optimize nutrient production, paving the way for sustainable food production.
A team of food scientists is developing tempeh products from chickpeas and peas to offset the health risks of a Western diet. The new fermented foods may help with obesity, fatty liver, hyperlipidemia, and diabetes. Preliminary research suggests they are high in fiber and low in fat.
Researchers are developing a marine-based microbial fuel cell to power ocean sensing devices, eliminating the need for batteries and cables. The system, called PODPower, can produce up to 10 Watts of electricity consistently for over a year.
A study published in Nature Communications reveals that bacteria used to produce Gruyère, Emmental, and Sbrinz cheese show signs of ancient domestication. The researchers analyzed genetic and phenotypic characteristics of the bacterial strains over a 50-year period, finding low genetic diversity and high stability of traits specific to...
A team of researchers from DTU has successfully produced vitamin B2 using a novel, cost-effective, and climate-friendly method involving food-approved lactic acid bacteria. The production process requires only basic fermentation tools and can be integrated into traditional foods, enhancing public health and reducing environmental impact.
Researchers found evidence of ancient rice beer production at the Shangshan site, revealing a significant presence of domesticated rice phytoliths and fungal elements. The study provides new insights into the origins of alcoholic beverage brewing in East Asia.
The addition of jabuticaba peel flour increased the bread's fiber content by over 50% and raised its antioxidant capacity by 1.35-3.53 times, leading to improved blood sugar control and insulin response. The study found that satiety increased after consuming the bread with jabuticaba peel flour, suggesting a lower glycemic index.
The US Department of Defense has awarded East Tennessee State University's Research Corporation over $900,000 to create a biomanufacturing facility that turns waste streams into valuable products. The project aims to bolster domestic bioindustrial manufacturing and advance sustainable manufacturing goals in Northeast Tennessee.
A new study from the University of Copenhagen aims to replace fecal capsules with a standardized treatment using fermented feces. The method employs fermentation to cultivate beneficial microorganisms, producing a complex mixture of bacteria and bacteriophages that can fight gastrointestinal disorders.
Researchers identified key compounds that distinguish beer from wine aromas, enabling the creation of more flavorful, non-alcoholic substitutes. Stronger fruity aromas made drinks smell more like wine, while scented compounds played a bigger role in beer versus wine-like aroma perception.
Researchers at North Carolina State University identify molecular property of lignin that determines ease of using microbial fermentation to turn trees into industrial chemicals. The discovery could lead to more sustainable alternatives to petroleum-based chemicals.
Researchers have successfully fermented fruit juices, including apple and passion fruit, using a SCOBY to create kombucha-like beverages with boosted antioxidant levels. The resulting drinks showed promise as an alternative to traditional kombucha, with the apple juice variant ranking high in taste testing.
A recent study reconstructed ancient Lactobacillus genomes from Bronze Age kefir cheese, providing new insights into the evolution of dairy fermentation practices and human-fermentative microbial interactions. The findings suggest that ancient peoples learned kefir production techniques from Eurasian steppe populations.
Researchers estimate that silage from maize, alfalfa, and sorghum crops can produce substantial amounts of nitrous oxide, a potent greenhouse gas. Chlorate addition may significantly lower N2O emissions, primarily due to denitrifying bacteria.
Researchers found that certain proteins called killer toxins produced by brewer's yeast can suppress diastatic strains and prevent spoilage. Adding these killer yeasts at the point of contamination may be a remediation procedure to curb the issue.
Researchers have developed a comprehensive database of the 'food microbiome' by sequencing metagenomes from 2,533 foods, identifying 10,899 food-associated microbes. The study shows that these microbes can influence human health and provide insights into how to improve food quality, safety, and authenticity.
A study published in Future Foods found that German consumers are willing to try and buy cheese produced through precision fermentation. Emphasizing high product quality and environmental benefits increases acceptance, while concerns about traditional agriculture reduce willingness to purchase.
Researchers investigated the effects of initial microbiota on microbial succession during eggplant fermentation, finding two distinct patterns of LAB dominance. They also identified Lactiplantibacillus plantarum as a primary contributor to lactic acid production and nutrient content.
Researchers at DTU Biosustain have developed a new technique to monitor contamination in bioethanol production, revealing how strain dynamics impact process performance. The study could lead to significant improvements in efficiency and environmental benefits, with potential applications beyond bioethanol production.
The Illinois Fermentation and Agriculture Biomanufacturing (iFAB) Tech Hub has been awarded a $51 million EDA grant to position Central Illinois as a global leader in biomanufacturing and precision fermentation. The grant will support the growth of biomanufacturing businesses, creating jobs and driving economic growth.