Articles tagged with Fermentation
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.
A team of scientists discovered that classic Belgian beers, including Gueuze and Trappist ales, are fermented with rare hybrid yeasts combining DNA from traditional ale yeast and stress-resistant feral yeasts. This unique adaptation allows for better fermentation capacity and special aromas.
Researchers from the University of Córdoba have successfully combined microalgae and bacteria to increase hydrogen production by 60% compared to individual production. The synergy is facilitated by acetic acid, which allows algae to produce more hydrogen, reducing waste and promoting bioremediation.
Researchers from the University of Copenhagen found that fermentation conditions can significantly impact the flavor of noble cocoa varieties like Criollo and Trinitario. By controlling these processes, high-end chocolate producers can create unique flavors and aromas in their products.
Researchers have discovered that microorganisms can shift from fermentation to respiration, producing more internal energy and reducing unwanted byproducts. This breakthrough enables the design of new, improved cell factories with enhanced efficiency.
Researchers from the University of Córdoba have analyzed the peptide content of goat milk kefir and discovered 11 beneficial compounds. These findings suggest that fermented kefir may have positive effects on cardiovascular health, immune function, and more.
The Japanese black tea market has seen a resurgence in recent years, driven by innovation and demand for high-quality products. However, the shift towards direct-to-consumer sales presents unique challenges for farmers, including access to feedback from consumers and adapting production techniques to meet evolving consumer preferences.
A study analyzed ancient Neolithic Chinese pottery and found evidence of early alcohol production techniques, dating back around 7,000 to 8,000 years. The researchers identified cereal malts, moldy grains, and herbs as fermentation starters, suggesting the creation of low-alcohol beverages.
A new consolidated bio-saccharification (CBS) technique has been developed to improve lignocellulose conversion efficiency and reduce costs. The CBS process integrates enzyme production, cellulose hydrolysis, and fermentation in one step, resulting in a 50% reduction in processing time and increased sugar yield.
Studies show that lactic acid bacteria positively impact coffee fermentation, yielding fruity notes and enhancing flavor. Microbial communities also affect the build-up of fermentation-related metabolites on coffee beans, influencing overall quality.
A research team has developed a novel method for fabricating functional bacterial cellulose through in situ fermentation of Komagataeibacter sucrofermentans. The new approach provides environmentally friendly conditions, lower production costs, and controlled distribution of functional moieties.
Researchers developed a general and scalable biosynthesis strategy to produce uniform bulk nanocomposites composed of bacterial cellulose and nanoscale building blocks. The method successfully produces nanocomposites with high mechanical strength, electrical conductivity, and tunable carbon nanotube content.
Scientists developed a strategy to transform 70% of carbon in ABE fermentation mixture to 4-heptanone with high selectivity using tin-doped ceria. The catalyst achieves excellent performance despite the presence of water, which is detrimental to most catalysts.
Researchers at Nara Institute of Science and Technology identify PP2A B55δ as a major regulator of alcohol fermentation by yeast. Understanding this molecular pathway could lead to ways to chemically enhance production of fermented beverages like sake.
Researchers at Penn State have developed a novel method to enhance fermentation of Menaquinone-7, a potent form of vitamin K, using biofilm reactors. The new process is expected to reduce production costs and increase efficiency, making it a promising alternative for industrial-scale production.
Researchers characterized microbial populations in a vegetable fermentation facility, finding distinct signatures between production and fermentation areas. The study's findings suggest that raw vegetables are the primary source of microbes in production areas, rather than handling or environmental sources.
Engineered E. coli strains have successfully produced extracellular free haem using a novel strategy, overcoming previous limitations in production efficiency and yield. The optimized metabolic pathway enables high titer production of haem, paving the way for its use as a bioavailable iron-supplying agent in medical applications.
Epimeron Inc. has isolated and characterized an enzyme from Ephedra sinica catalyzing a crucial step in ephedrine and pseudoephedrine production. The discovery paves the way for microbial fermentation-based production, offering a sustainable, secure, and environmentally friendly alternative to chemical processes.
Researchers found that pigs can ferment fiber in their hindgut without a decrease in efficiency up to 30% inclusion rate. The energy utilization from high-fiber diets is mainly affected by faster passage through the digestive tract, rather than fermentation capacity.
A study found that vegan and traditional kimchi have nearly identical microbial communities after fermentation, with lactobacillus and leuconostoc dominating the samples. The findings suggest that vegan kimchi can provide probiotic benefits similar to traditional kimchi.
A new study reveals that organic fertilizers from biowaste fermentation contain microplastic particles, which enter the terrestrial environment and may end up in human food. The amount of microplastic particles differs based on pre-treatment methods and plant type.
Scientists at Princeton University have developed a method to control the metabolism of living cells using light, enabling the production of commercially valuable chemicals. This technique allows for the creation of biofuels like isobutanol, which could potentially replace gasoline as a vehicle fuel.
A new ultra-deep DNA sequencing approach uncovers competing mechanisms of evolution as a threat to efficient large-scale fermentation. Evolution constrains bioproduction, leading to yield decrease and productivity issues.
A new study suggests that cells can be engineered to overcome evolutionary pressure and stably produce high levels of valuable chemicals by rewiring production cells to slow down growth when they lose production. This allows productive cells to maintain their function even in large-scale fermentations.
Researchers developed a novel strategy to produce aromatic polyesters from Escherichia coli strains using microbial fermentation and synthetic biology. The engineered E. coli strain can produce various high-valued aromatic polyesters from renewable biomass, offering a sustainable alternative for the bio-plastic industry.
Scientists from the University of Bristol have developed technology to convert widely-available ethanol into butanol, a more efficient fuel alternative. The breakthrough uses catalysts to convert beer's ethanol content into butanol, paving the way for sustainable petrol production.
A team of Italian investigators found that commercial starter culture produced sausages with higher acidity, but inferior taste, as compared to spontaneous fermentation. The study used Next Generation Sequencing techniques and gas chromatography with mass spectrometry to analyze the microorganisms and metabolic pathways involved.
New cold-tolerant yeast strains enable fermentation at lower and higher temperatures, improving product quality and reducing contamination risks. The strains, developed by VTT, can tolerate a wide range of temperatures and facilitate large-scale production in active dry yeast form.
A Danish study found that fermented red clover extract effectively prevents hot flushes, hormonal swings, and bone loss in women with menopause. The extract increases the bioavailability of isoflavones, making them easier to digest, and shows promising results without side effects.
Researchers developed a biocatalytic system to produce terephthalic acid from p-xylene using metabolically engineered E. coli, offering a greener alternative to traditional chemical methods. The resulting yield of 97 mol% demonstrates the feasibility of this bio-based technology for large-scale production.
Researchers discovered that yeast breaks down amino acids to create a pool of nitrogen for use in protein synthesis, contrary to conventional wisdom. This finding could lead to better control of fermentation and improved wine quality.
A study found that medium and high crop loads resulted in higher total polyphenol content in cider. Meanwhile, low crop loads led to lower yeast-assimilable nitrogen concentrations in apple juice. These findings suggest optimal management strategies for orchard managers to improve cider quality.
A team of food scientists and microbiologists analyzed microbial populations in kefir using metagenomics, finding correlations between specific bacteria and flavor compounds. The study suggests optimizing production, customizing flavor, and improving health benefits by tweaking the microbial mix.
A new metabolic engineering technique could significantly reduce the cost and environmental impact of producing liquid biofuels and biochemicals. The approach eliminates the need for antibiotics during biofuel production by giving producer microbes an advantage over unwanted invaders.
Researchers found that microbes in must can be used as biomarkers to predict metabolite abundances in finished wine. This study could lead to improved winemaking by identifying bacteria and fungi associated with desirable metabolites or detecting troublesome taxa before spoilage occurs.
A 9,200-year-old settlement in southern Sweden has yielded the world's oldest evidence of fermented fish, pushing back the timeline for Nordic societies' development. The discovery suggests that these communities were far more complex and capable of supporting large populations than previously thought.
Researchers discovered that yeasts used to ferment cocoa can modify aroma, enabling creation of unique flavors in boutique chocolates. The findings could lead to a wider range of flavors similar to wines and coffee.
Researchers have created new crosses among relevant yeasts to open up new horizons of taste in lager beers. Genetic studies showed a lack of genetic diversity among lager yeasts, resulting from only two parent yeast species.
The BioLEGO web application enables single and two-step multiorganism fermentation process design, maximizing feedstock conversion rates. It also evaluates possible biomass-to-product yields and recommends media changes to increase process efficacy.
A team of Belgian researchers has discovered a yeast species that significantly improves chocolate fermentation, resulting in better and more consistent chocolate. The new method allows for the creation of specialty chocolates with unique flavors.
The study provides a powerful tool for guiding strain design and protocol optimization, facilitating the development of next-generation biofuels. It elucidates the complex system-level orchestration of metabolic reactions, gene regulation, and environmental cues during clostridial ABE fermentation.
Researchers found that different production methods, including natural fermentation and micro-oxygenation, impact the chemical profiles of Pinot Noir wines. The study suggests that winemakers should include information about added chemicals on wine labels.
Researchers have developed a new technique to retain more antioxidants in chocolate by storing cocoa pods for a few days before fermentation. This process, called pulp preconditioning, resulted in higher antioxidant activity and more polyphenols in the beans.
A recent study found that pigs fed diets containing corn-ethanol co-products, such as distillers dried grains with solubles (DDGS), had no significant differences in growth performance compared to those fed a traditional corn-soybean meal diet. The study showed that conventional, high-protein, or uncooked DDGS can be safely included at...
University of Illinois scientists have engineered a 'jailbreaking' yeast that increases wine's health benefits and reduces toxic byproducts. The new technology allows for precise metabolic engineering, enabling the addition of bioactive compounds from other foods and improving malolactic fermentation.
Researchers develop a propionate supplement that targets gut hormone release, leading to reduced food intake and fat distribution. The study shows significant weight loss and fat reduction in participants taking the supplement, with minimal side effects.
A new method to produce lactic acid from glycerol, a waste feedstock, has been introduced, reducing CO2 emission by 30% compared to conventional fermentation. The process also lowers production costs, increasing the potential profit by 17-fold.
Scientists at Carnegie Institution for Science have discovered crucial biochemical pathways in single-cell alga Chlamydomonas that allow it to generate energy from stored sugars without taking up oxygen. This process is essential for the survival of many aquatic and terrestrial organisms, but its mechanisms are poorly understood.
Researchers develop a new method called synthetic fermentation to rapidly synthesize large numbers of bioactive molecules using just a few building blocks. The method enables the generation of about 6,000 unnatural peptide-like molecules directly screened for biological activity without purification.
Researchers discovered a biochemical communication system behind 'stuck fermentation,' enabling bacteria to switch yeast from sugar to other food sources without altering its DNA. Winemakers can now avoid stuck fermentations by altering sulfur dioxide levels or adding yeast strains that overpower bacteria.