All Microbial Fermentation articles
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FeaturesMicrobiological concerns faced in cheese-making environments
Delve into the multi-facteted world of cheese production, discovering some of the major microbes, risks, and strategies for mitigation.
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NewsIncreased antioxidants produced in salted red perilla leaves during Japanese apricot pickling
Scientists found that antioxidant content and activity are increased during the processing and digestion of Japanese apricots pickled with salted red perilla leaves.
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NewsLess tea, vicar - fruit juice offers a fresh take on kombucha
Researchers studying kombucha brews made from apple and passion fruit juices found that the apple beverage contained high levels of bioactive compounds called flavonoids and ranked highly among taste testers, signaling its promise as a kombucha alternative.
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NewsBiofuel breakthrough: Rhodococcus strain N1-S transforms succinic acid production
A new study reveals that Rhodococcus aetherivorans strain N1-S boosts succinic acid yields by 6.5 times, promising a more efficient path to sustainable biofuels.
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NewsAdditive could help cut greenhouse gas emissions from silage fed to livestock
A study monitoring simulated silage from three key crops over four weeks revealed that all produced substantial amounts of N2O, indicating that forage conservation could be the third largest contributor to agricultural N2O emissions.
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NewsPowered by renewable energy, microbes turn CO2 into protein and vitamins
Researchers can harvest protein and vitamin B9 from microbes by feeding them nothing much more than hydrogen, oxygen, and CO2, a new study reveals.
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NewsResearchers find ways for bacteria to produce PET-like materials
Researchers have recently developed a technology that could play a crucial role in solving the environmental pollution problem caused by plastics.
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NewsNew microbial fermentation manufacturing facility launched in Billingham
The UK’s life science sector has been bolstered by a £100m investment by FUJIFILM Diosynth Biotechnologies. This takes the form of a new microbial fermentation manufacturing facility in Billingham.
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NewsFrench PDO cheeses and milks harbour startling microbial diversity
A study of French PDO dairy products revealed the existence of extremely rich microbial assemblages: 820 bacterial species and 333 mould/yeast species in the cheeses, and 1,230 bacterial species and 1,367 mould/yeast species in the milk sources.
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NewsConsumers open to animal-free dairy products made with precision fermentation
Companies and institutes are currently working on biotechnological processes for the production of dairy products without the use of cows: In so-called precision fermentation, egg and milk proteins are produced with the help of bacteria, yeasts or other fungi. This results in foods such as milk or cheese with a ...
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FeaturesHarnessing Microbial Power to Create Eco-Friendly Fabric Dyes
Discover how microorganisms are birthing the next generation of clothing.
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NewsHot spring microbe delivers nitrite-driven anaerobic ethane oxidation
A microbial culture capable of nitrite-driven anaerobic ethane oxidation was enriched through long-term operation of a nitrite-and-ethane-fed bioreactor, a new study shows.
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NewsFluctuating cellular energy drives microbial bioproduction
Scientists studying ATP dynamics in various fermentation conditions have developed a cost-effective approach to enhance bioproduction through supplementation of ATP-promoting carbon sources.
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NewsWild yeasts from Patagonia could yield new flavors of lagers
New strains of yeast for brewing lager beers, created by hybridizing wild strains of yeast from Patagonia with brewer’s yeast, can yield novel flavors and aromas, a new study reports.
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NewsScientists develop functional bread using probiotic yeast to help prevent asthma
Bread produced with probiotic yeast performed well in experiments with mice, showing potential to combat asthma, which affects 20 million Brazilians.
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News$14.8 million grant supports Illinois-Singapore partnership on precision fermentation for food
The team has received a five-year, $14.8 million-dollar grant to develop the Centre for Precision Fermentation and Sustainability (PreFerS), focusing on enhancing the reliable, cost-effective production of safe, nutritious, and appetizing foods.
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NewsResearchers introduce microbial food as a strategy food production of the future
The global food crisis is increasing due to rapid population growth and declining food productivity to climate change. Moreover, today’s food production and supply system emit a huge amount of carbon dioxide, reaching 30% of the total amount emitted by humanity, aggravating climate change. Sustainable and nutritious microbial food is ...
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NewsDaff-derived Alzheimer’s drug fermented with help from AI and bacteria moves closer to reality
An innovative approach uses artificial intelligence and biosensors to pave the way for faster drug development.
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NewsChemists share secrets of faster, better kombucha fermentation
Chemists are investigating ways to reliably minimize alcohol, tailor taste profiles and speed up the kombucha fermentation process to help home and commercial producers optimize their funky brews.
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NewsMicrobial division of labor produces higher biofuel yields
Scientists have found a way to boost ethanol production via yeast fermentation, a standard method for converting plant sugars into biofuels, using careful timing and a tight division of labor among synthetic yeast strains.
