Articles tagged with Fermentation
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A study by Gérard Liger-Belair reveals the role of carbon dioxide in champagne bubbles, from second fermentation to gas escape through tiny bubbles popping on the surface of wine. The research provides clues for fine-tuning champagne production, including adjusting bubble size based on fermentation sugar levels.
Researchers at UGA developed a 'super strain' of yeast that can efficiently ferment ethanol from pretreated pine, increasing ethanol production by up to 17.5% compared to previous studies. The new process has the potential to utilize forestry residues and waste, providing a sustainable alternative to traditional biofuels.
Researchers identified over 600 volatile compounds in cocoa beans, with only 25 essential for the characteristic flavor. They developed a method to recreate the chocolate flavor using these compounds, mimicking its aroma and taste in 'recombinates'. This breakthrough could lead to improved flavors and aromas in chocolates.
Researchers investigated cocoa beans and powders to retain naturally occurring flavanols. The study found that alkali processing causes significant loss of flavanols, particularly epicatechin, leading to reduced health benefits.
Virginia Tech researchers have discovered an enzyme mixture that can work in the presence of toxic infused liquid biomass, eliminating the need for detoxification and reducing production costs. The enzyme cocktail increases biofuel yields by avoiding the production of by-products and synthesis of cell mass.
A University of Illinois research team has developed a strain of yeast that can efficiently ferment galactose, a key component of seaweed, making it a viable option for biofuel production. The discovery improves the economic viability of marine biofuels by increasing fermentation rates and reducing production costs.
A team of Bioengineers in the US has modified a bacterial strain to improve its ability to produce ethanol. The research reveals that adapting and metabolic engineering can be combined for strain improvement, increasing ethanol production.
The Solomon's lily plant attracts drosophilid flies by mimicking the yeasty odor of fermentation using six chemicals. This deception is rooted in a deeply conserved neuronal pathway specifically tuned to yeast odors, exploiting an ancient instinct in flies for pollination and food.
Researchers identified 20 barley proteins, 40 yeast proteins, and two corn proteins, revealing the largest portrait of the beer proteome. These findings may help brewers optimize fermentation processes and enhance beer's flavor and aroma.
A University of Illinois scientist has identified four genes that increase alcohol tolerance in yeast, leading to higher ethanol yields and productivity. The discovery aims to make biofuel production more efficient and economical by reducing the toxic effects of biofuels on yeast.
Researchers found that bioprocessing wheat bran using enzymes and fermentation increased bioavailability of phenolic compounds, making it a better ingredient for nutritionally boosted cereal foods. The study aimed to improve sensory properties and increase European grain fibre intake.
Scientists have discovered a more economical way to convert wood and other non-food biomass into ethanol fuel, reducing enzyme costs by up to 90%.
Researchers successfully produce PLA and copolymers through direct microbial fermentation, reducing production costs and environmental impact. This innovation could lead to the development of sustainable plastics based on renewable resources.
A study by The Hershey Company shows that over 85% of cocoa flavanols can be preserved in recipes for hot cocoa drinks, frosting, and cookies. Using a combination of baking powder and baking soda allows for the retention of antioxidant activity and flavanols in chocolate cakes.
Scientists have identified a new species of yeast, Candida carvajalis sp. nov, with potential applications in sustainable biofuel production and the food industry. The discovery was made in the Amazon jungle and highlights the importance of preserving biodiversity.
Scientists have discovered a new fermentation pathway in algae that may lead to increased hydrogen production. This breakthrough could potentially provide a clean and sustainable energy source to replace fossil fuels.
Amyris Biotechnologies has successfully increased the production of amorphadiene to 25g/L through E. coli fermentations, a crucial step towards commercially producing artemisinin precursors. This achievement demonstrates the potential of synthetic biology and fermentation to create a consistent and affordable source of artemisinin for ...
Researchers at the University of Illinois have developed a way to produce higher concentrations of butanol using microorganisms. The mutant strain can use five or six carbon sugars, making it more versatile and efficient. This breakthrough could lead to the development of a second-generation strain with targeted genetic alterations.
Chemical engineers at Rice University have unveiled a set of techniques for cleanly converting glycerin, a major biofuels waste byproduct, into high-value organic acids such as succinate and formate. The new fermentation process uses E. coli bacteria to convert glycerin into these valuable chemicals.
Two University of Illinois studies show that fermenting soy reduces its potential allergenicity by up to 99 percent. The process also increases the number of essential amino acids in soy products, making them a healthy choice for consumers. Researchers aim to develop nutritious and hypoallergenic soy products.
Ancient and modern pot sherds found in New Mexico indicate possible fermentation of corn, potentially predating Spanish arrival. Gas chromatography analysis suggests similarities between ancient and Tarahumara Indian brews, but definitive proof elusive.
A collaborative research project has sequenced and assembled the complete genome of Pichia stipitis, a native xylose-fermenting yeast. This breakthrough will increase efficiency and economic viability in bioconversion by enabling simultaneous fermentation of glucose and xylose.
A new microbial fuel cell process can produce high yields of hydrogen from biodegradable organic matter in wastewater. This technology uses a small amount of electricity to boost bacterial fermentation, overcoming the 'fermentation barrier' and producing clean hydrogen gas while simultaneously cleaning the wastewater.
Researchers at Penn State have developed a method to convert food processing wastewater into energy sources, including hydrogen and methane. This process can reduce treatment costs by up to 80% and produce over 10 billion BTUs of energy per year.
Researchers observed rapid creation of new species by mating two separate yeast species, shedding light on the evolution process and suggesting potential ways to improve biotechnology and fermentation processes. The findings extend the range of known mechanisms causing reproductive isolation.
Researchers found that fermented cabbage produces cancer-fighting isothiocyanates, which may prevent the growth of various types of cancer. The fermentation process also creates healthy compounds like lactic acid, making cabbage easier to digest.
Researchers at Penn State have developed a method to increase hydrogen production from fermentation by 43%, utilizing industrial wastewater as feedstock. This approach can potentially make hydrogen a cheaper fuel alternative to gasoline, while also reducing costs for wastewater treatment plants.
Researchers at Purdue University have successfully modified yeast to ferment both glucose and xylose from plant matter, producing more ethanol from the same amount of material. This breakthrough could make ethanol production cheaper and more sustainable.
Researchers at the University of Illinois have developed a superior method for producing butanol from corn, reducing energy costs and increasing production efficiency. The new process has shown results that surpass traditional methods, making it a potentially attractive alternative to petrochemical approaches.