Articles tagged with Fermentation
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Researchers at UNIST developed a novel one-pot process for growing Bdellovibrio bacteriovorus, a predatory bacterium with potential as 'living antibiotics'. This approach eliminated the need for multiple vessels and reduced growth time by over 50%, enabling large-scale cultivation without compromising efficacy.
A new hypothesis suggests that fermentation of cached food provided a more accessible form of nourishment, fueling the growth of larger brains in human ancestors. This idea is supported by the fact that the human large intestine is proportionally smaller than other primates and fermented foods are found across cultures.
Researchers at DTU Biosustain develop innovative fermentation process to produce natural betalain-type food colors, reducing waste and environmental impact. The new technology can satisfy global demand with just one-tenth of the equivalent land area, offering a more sustainable alternative to traditional extraction methods.
Researchers discovered an enzyme that can improve the quality and alcohol content of sorghum-based beers. By optimizing brewing parameters, brewers can create wort with higher concentrations of fermentable glucose, resulting in better-tasting drinks.
University of Copenhagen scientists have successfully produced plant-based cheeses with firm texture and improved aroma profile using natural fermentation processes. The study explores the potential of fermentation to develop flavor and texture in non-dairy cheese, paving the way for a more sustainable dairy-free alternative.
Researchers at CABBI developed an economical method for producing succinic acid, a key chemical in food, agricultural, and pharmaceutical products, using acid-tolerant yeast. The new pipeline eliminates costly downstream processing steps, significantly reducing costs and emissions.
An international team of scientists is recruiting microbes to reduce methane production in cows, with the goal of reducing greenhouse gas emissions. The project involves tracking hydrogen production and utilization during fermentation to redirect excess hydrogens towards more productive end-products.
Researchers have developed a standardized synthetic molasses with a fully known composition that can be used as a culture medium for yeast fermentation. This breakthrough enables scientists to study the influence of specific components and develop bioprocesses worldwide, facilitating comparative research and industrial applications.
Researchers found that fermented onions, specifically from the Allium family, produce compounds similar to those found in meats. The team used fungi to ferment various foods and identified flavor and odor chemicals, including bis(2-methyl-3-furyl) disulfide, a potent meaty scent.
Researchers have identified 21 key chemical compounds that make pandemic-era sourdoughs so uniquely sour. These compounds include salt, acetic acid, and lactic acid, which are produced during fermentation and contribute to the bread's distinctive taste and smell.
A new study by University of California, Berkeley biologist Robert Dudley found that hummingbirds happily sip from sugar water with up to 1% alcohol by volume, without being repelled by it. The research suggests that birds are likely consuming ethanol produced by natural fermentation in flowers and nectar-filled feeders.
Researchers have developed methods to produce polyphenolic compounds with improved solubility through microbial fermentation, enabling potential life-saving drugs. The process, called glycosylation, attaches sugar molecules to the compounds, making them more effective in preventing diseases such as cancer and heart disease.
Researchers at Leibniz-HKI have confirmed experimentally that bacteria use electrons from hydrogen to produce organic compounds. This breakthrough could make microbial electrosynthesis (MES) a commercially viable technology, producing ethanol and other fuels while storing excess electricity. The study optimized the process for high yie...
A new study finds that popular compostable plastics like PLA don't biodegrade in marine environments, instead persisting unchanged. The research highlights the need for standardizing tests to see if materials promoted as compostable or biodegradable actually break down in natural environments.
Researchers propose that 'lager yeast' S. pastorianus originated from a contamination event involving S. cerevisiae at the Duke's court brewery in Munich in 1602. The new findings suggest that lagers likely first emerged in Bavaria at least two hundred years earlier than previously thought.
Researchers develop self-propelled 'BeerBots' that ferment sugar faster than traditional yeast cells, reducing fermentation time and making separation of yeast from beer easier. The BeerBots were found to be active for up to three more brewing cycles after the initial fermentation process.
Researchers have found that fermented sugar-based products and fermented vegetable-based products show promise in improving gut and brain health. Preliminary results suggest these foods contain beneficial metabolites that can positively impact mental health.
A UMass Amherst food scientist is developing designer tempeh using smart fermentation, transforming soybean meal into a high-quality, protein-rich plant-based alternative. The goal is to create a scientifically-targeted approach to produce nutritious and delicious tempeh, replacing animal meat.
Researchers found that traditional handmade clay jars, called onggi, ferment kimchi faster and produce more beneficial bacteria due to their unique porous structure. The study highlights the connection between the earthenware's material properties and the fermentation process, providing new insights into ancient technology.
Researchers successfully add purified curcumin to probiotic yogurt, preserving its dissolved form and enhancing its health properties. The study shows that the curcumin inhibits yeast, fungi, and bacteria growth while maintaining the recommended levels of beneficial lactic acid bacteria.
Researchers discovered that fomepizole, an FDA-approved drug, can significantly reduce disease in mice infected with multidrug-resistant Streptococcus pneumoniae. The combination of fomepizole and erythromycin reduced bacterial burdens by 95% in the lungs and up to 700-fold in other organs.
Researchers at Zurich University of Applied Sciences identified six compounds contributing to fermented coffee's unique flavor, including 2-methylpropanal, 3-methylbutanal, and ethyl 3-methylbutanoate. The study aims to standardize production methods and increase availability of this distinctive beverage.
Brazilian researchers identified genes that make industrial yeast Saccharomyces cerevisiae SA-1 resistant to fermentation inhibitors generated during sugarcane bagasse preprocessing. The study paves the way for increased efficiency of second-generation ethanol production.
Researchers at CABBI designed a new wastewater treatment process that simultaneously treats water and recovers biogas, reducing capital costs and energy usage. The process efficiently converts organic contaminants to biogas, achieving simultaneous energy recovery and wastewater treatment.
Researchers have discovered that mezcal gusanos de maguey are actually the caterpillars of agave redworm moths (Comadia redtenbacheri), not a single type of insect larva. This finding has significant implications for the sustainability of agave production and the potential impact on wild populations of these caterpillars.
A new study found that increased consumption of live dietary microbes is linked to better health outcomes, including lower waist circumference and body mass index. The research suggests that a higher intake of fermented foods, raw fruits, and vegetables may support immune function and increase the diversity of microbes in the gut.
A Brazilian study found that a strain of brewer's yeast can act as a preventive against asthma in male mice. Daily administration of the probiotic at a dose of 10 billion CFU/mL significantly reduced bronchial hypersensitivity and inflammation. However, airway and lung inflammation was not significantly reduced by lower doses.
A pooled data analysis of 7 clinical trials found that probiotics, including Lactobacillus salivarius and Streptococcus salivarius, reduced OLP scores and volatile sulphuric compound levels in the mouth. However, the effects were relatively short-lived and more high-quality research is needed to verify these findings.
A recent study by Chalmers University of Technology reveals that many vegetarian meat substitutes sold in Sweden are low in iron and zinc due to phytates. The researchers analyzed 44 different products and found that even fortified ones still contain phytates, which inhibit absorption.
Scientists have identified the ancient yeast species necessary for lager beer production in Europe, with a previously unknown parent strain found in Ireland. The discovery sheds new light on the history of brewing and suggests that natural populations of the yeast may still remain hidden in European forests.
Researchers have identified a single mutation in the MDS3 gene that improves yeast's tolerance to carbon dioxide pressure, resulting in full-flavored beer. This breakthrough could lead to improved quality beer production worldwide.
Scientists identified proline-modified dipeptides and larger proteins that enhance umami and salty flavors in soy sauce. This discovery could help producers optimize fermentation conditions to boost desirable compounds and tailor the taste of soy sauce.
A Monash University study found that microbial fermentation of dietary fibre in the gut protects against allergic skin disease. The researchers used mice with a diet high in fermentable fibre or purified SCFAs, showing that butyrate enhances the metabolism of keratinocytes and fortifies the skin barrier.
Scientists estimate 20% of children and 26% of adults in the US consume high levels of live microorganisms daily. These findings suggest a link between dietary microbes and health outcomes, highlighting the importance of quantifying live microbes consumed through food and supplements.
Adding pickled cucumbers to sour cream significantly increases antioxidant activity and reduces cholesterol oxidation products. The addition also improves the bioaccessibility of antioxidants, making it a promising strategy for enhancing the health-promoting activities of sour cream.
A new cocoa processing method called moist incubation has been found to produce a fruitier and more flowery-tasting dark chocolate compared to traditional fermentation. The method involves rehydrating dried, unfermented cocoa nibs in an acidic solution and heating them for 72 hours before re-drying.
Researchers at TUM have developed a new process for producing ethanol from waste wood and hydrogen, resulting in a lower cost compared to traditional methods. The process has the potential to reduce greenhouse gas emissions by 75% and can be used as a low-carbon fuel alternative.
Researchers at Northwestern University and LanzaTech developed a new gas fermentation process that converts CO2 into acetone and isopropanol. The process reduces greenhouse gas emissions by 160% compared to conventional methods, making it a promising alternative for industrial scale production.
Biochemists analyze fermented drinks from Russia and South Africa for antioxidants, fatty acids, and volatile compounds. Kefir and ryazhenka have more diverse fatty acid profiles, while amasi has branched chain fatty acids with potential health benefits.
Scientists at the University of Copenhagen have developed a method to produce non-alcoholic beer that tastes like regular beer, improving its flavor and sustainability. The technique involves using micro-factories of yeast cells to release hop aroma molecules, eliminating the need for expensive aroma hops.
Scientists have found a new energy metabolism in lactic acid bacteria that combines features of respiration with fermentation. This hybrid metabolism enables the bacteria to thrive better and faster, potentially improving gut health by manipulating its growth.
A team of researchers, including Elizabeth Tomasino, will investigate the effects of smoke exposure on grapes and wine production. The project aims to provide critical knowledge to grape growers and winery owners affected by widespread wildfire smoke.
A research team at Iowa State University aims to create more robust microbes that can produce heat- and acid-resistant enzymes, improving the bioproduction of fuels and chemicals. The goal is to make industrial fermentation more efficient and cost-effective.
Researchers found evidence of two fungal species used in blue cheese and beer production in ancient feces from Hallstatt-Dachstein/Salzkammergut. The findings suggest that people consumed blue cheese and beer during the Iron Age, nearly 2,700 years ago, and retained a non-Westernized gut microbiome structure until the Baroque period.
Researchers from Kaunas University of Technology and the University of Helsinki have developed a nutritious meat analogue using fermented okara, which can help alleviate digestive problems due to its probiotics. The product contains less salt and saturated fats than real meat while maintaining protein levels.
A new study reveals evidence of beer drinking 9,000 years ago in southern China, with ancient pots found at a burial site containing residues consistent with beer fermentation. The discovery suggests that ritualized drinking played a significant role in forging social relationships and cooperation among ancient communities.
A team led by Professor Monique Lacroix at INRS has demonstrated that fermenting drinks fortified with pea and rice proteins yields the same quality of protein as casein. The study found that plant proteins can be predigested by lactic acid bacteria, facilitating their absorption during digestion.
Researchers have identified four main types of SCOBY microorganisms that contribute to kombucha fermentation, allowing brewers to narrow down variables and produce consistent flavors. The study, which used high-throughput DNA sequencing approaches, provides a comprehensive picture of SCOBY microbial community ecology.
Researchers at Hiroshima University engineered a new strain of heat-loving bacteria that thrive in high temperatures and produce acetone efficiently. This breakthrough could simplify and cost-effectively replace traditional methods for producing acetone, paving the way for more sustainable biofuel production.
Researchers at FAU have uncovered the secret behind the Pazyryk carpet's vivid colors using high-resolution x-ray fluorescence microscopy. Fermenting sheep's wool before dyeing increases brilliance and longevity of the color.
Scientists found that certain bacteria, like Lactobacillus amylovorus, can increase fermentation yields by up to three percent. This discovery suggests a new approach to industrial production, focusing on selecting beneficial bacteria rather than relying on broad-spectrum antibiotics or treatments.
Fermented wool retains its color without fading, a technique used by textile craftsmen in the Iron Age. The method involves fermenting wool and dyeing it with Turkey red, providing an insight into ancient textile production.
The Spanish e-book examines various types of fermented foods, including their production process, nutritional content, and impact on human health. It also delves into the role of lactic acid in promoting beneficial effects and the microbiological safety of fermented foods.
Researchers from the University of Adelaide and Australian Wine Research Institute discovered complex microbial communities associated with natural fermentation of Eucalyptus gunnii sap. The study sheds light on traditional Australian Aboriginal practices and identifies new strains of yeast and bacteria unique to Australia.
Japanese scientists have discovered a mutant strain of sake yeast that produces 10 times the amount of the amino acid ornithine compared to the parent strain. Ornithine has been found to reduce fatigue and improve sleep quality, making it a potential pick-me-up for fans of traditional Japanese alcoholic beverage.
Researchers at NTU Singapore have developed a green method to create chitin, using two forms of food waste - prawn shells and discarded fruit - and fermenting them. The new process is more sustainable than current approaches, reducing energy consumption and chemical by-products.
A miniaturized Bluetooth device can detect glucose and fructose molecules in fermentation processes over days, enabling the study of metabolites and disease. The device has an accuracy above 98% and can transmit data wirelessly for up to 24 hours.
Researchers identified the origin source of lactic acid bacteria responsible for kimchi fermentation, revealing that ingredients such as ginger and red pepper do not contribute to fermentation. The study found three unique fermentative microbes specific to each ingredient, resulting in distinct flavor profiles.
A team of chemical engineers has developed a new way to produce medicines and chemicals on demand using portable biofactories embedded in water-based gels. The approach could help people in remote villages or on military missions access critical medicines and daily use chemicals.
Researchers found that wet fractionation techniques are the most profitable for processors, producing higher-quality coproducts. Dry fractionation methods were comparable to conventional methods in terms of return on investment.