All Microbial Fermentation articles – Page 2
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NewsGrant 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.
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NewsUnconventional 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.
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FeaturesEthiopian 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.
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Long ReadsMethanotrophs: an emerging biotechnological workhorse in the bioproduction industry
Methane-consuming bacteria turn waste greenhouse gases into useful products. A win-win situation?
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NewsConsuming 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.
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NewsRevolutionary 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.
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FeaturesA festive guide to fermentation
With Christmas approaching, it’s time to delve into the microbiology of some iconic festive food.
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NewsUK 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.
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NewsFermentation 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.
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NewsAncient 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.
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NewsResearchers 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.
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NewsResearchers 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.
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NewsFermentation process transforms agri-waste into lactic acid
Researchers have used consolidated bio-saccharification (CBS) to take the raw material of lignocellulose and produce lactic acid through a fermentation process.
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NewsWine yeast species may be communicating during fermentation - using extracellular vesicles
A new study of what happens when two different wine yeast starter species are combined suggests that they could be communicating - and that extracellular vesicles may play a role in that communication.
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NewsUK vaccine and food manufacturing hubs will save lives and cut carbon
Two initiatives, an investment of £24 million, will help the UK lead the world in preparedness for pandemics and epidemics, and in delivering secure food supplies.
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FeaturesBridging disciplines to explore the culture of fermentation
How do stories and experiences with fermentation create different microbial possibilities?
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FeaturesA renaissance in fermented milk: kefir makes a comeback
What is this creamy, cottage cheese-like substance, and why is it taking up residence in so many fridges?
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Article‘t time’: why students prefer Guinness
‘Student’s t test’ to compare the means of two groups always seems to enjoy particularly high esteem amongst students; so much so that some may believe that the test’s name was conferred in their honour.
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FeaturesThe rise of India Pale Ale
We chart the rollercoaster emergence of the India Pale AleThe emergence of the India Pale Ale.
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FeaturesCitric acid's journey from sunny Sicily to industrial London
Like other major seaports, the hinterland of London’s docks was once a hive of industrial activity.
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