All Microbial Fermentation articles
-
News
Fluctuating 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.
-
News
Wild 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.
-
News
Scientists 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.
-
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.
-
News
Researchers 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 ...
-
News
Daff-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.
-
News
Chemists 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.
-
News
Microbial 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.
-
News
Grant facilitates production of valuable fuels and chemicals using microbial cell factories
A new project will pioneer a novel method for creating a large number of genetically engineered strains of gas-consuming bacteria and compile a knowledge base that will accelerate engineering of cell factories.
-
News
Unconventional yeast boosts quality of carbonic maceration wine, rosé wine and orange wine
A new study finds that this yeast speeds up the winemaking process and improves the organoleptic properties of wines.
-
Features
Ethiopian fermented beverages as sources of probiotics
Sub-Saharan African societies have a wealth of knowledge on cereal fermentation as a means of food processing and preservation.
-
Long Reads
Methanotrophs: an emerging biotechnological workhorse in the bioproduction industry
Methane-consuming bacteria turn waste greenhouse gases into useful products. A win-win situation?
-
News
Consuming fermented food natto suppresses arteriosclerosis
A study shows that the intake of natto alters the composition of intestinal microflora in a mouse model, regulating the production of cytokines and chemokines associated with arteriosclerosis.
-
News
Revolutionary method offers one-pot fermentative growth of predatory bacteria
A new study describes a revolutionary method for growing and producing Bdellovibrio bacteriovorus, a predatory bacterium, within fermentative processes.
-
Features
A festive guide to fermentation
With Christmas approaching, it’s time to delve into the microbiology of some iconic festive food.
-
News
UK funds £15.6 million boost for low-emission food production systems
Innovate UK and BBSRC are set to invest £15.6 million as part of the novel low-emission food production systems competition, backing 32 innovative projects that produce foods in a more environmentally friendly way.
-
News
Fermentation breakthrough delivers sustainable food coloring that’s better than beetroot
Researchers have developed an innovative fermentation process that produces natural betalain-type food colours, offering a more sustainable and efficient alternative to traditional extraction methods.
-
News
Ancient fermentation tech turns plant-based cheese into ‘something we want to eat’
In a new research result, scientists demonstrate the potential of fermentation for producing climate-friendly cheeses that people want to eat.
-
News
Researchers awarded €1.2 million to commercialise cultivated meat
Companies have received €1.2 million in additional funding from EIT Food to develop innovative products to reduce the cost of producing cultivated meat within the next two years.
-
News
Researchers track yeast population dynamics in fuel bioethanol production
Despite the presence of invasive strains of Saccharomyces cerevisiae, all of them belong to the ethanol fermentation environment, keeping the industrial process stable, a new study reveals.