All Starter Cultures in Fermentation articles
-
NewsNew clinical study confirms the anti-obesity effects of kimchi
A clinical trial on the body fat-reducing effects of kimchi indicates that a steady consumption of kimchi is effective in alleviating obesity symptoms through the modulation of the gut microbiota.
-
NewsFull-bodied cheese flavor–prediction of flavor development soon possible thanks to new method
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. Researchers have now developed a new method to analyze these flavor-relevant peptides precisely, quickly, and efficiently.
-
NewsFermented black garlic extract shows promise against prostate cancer
Researchers test the protective effect of a fermented black garlic extract against inflammation and the progression of prostate cancer in a study conducted on human prostate cancer cell models in the laboratory.
-
NewsBeer-related discoveries mark Oktoberfest
To create a probiotic beer, researchers have screened several different lactic acid-producing bacterial strains.
-
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.
-
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.
-
NewsWorld’s oldest cheese found with ancient mummies reveals origins of kefir
For the first time, scientists have successfully extracted and analyzed DNA from ancient cheese samples found alongside the Tarim Basin mummies in China, dating back approximately 3,600 years, suggesting a new origin for kefir cheese.
-
NewsKiller yeasts may help remedy a craft beer brewing bother
Brewing researchers have found that proteins called killer toxins, which are produced naturally by many strains of S. cerevisiae, suppress diastatic strains which can spoil craft beer through hyperattenuation, which can cause bottles to explode.
-
NewsResearch group identifies novel probiotics in traditional Brazilian cheeses
Researchers have identified lactic acid bacteria (LAB) that have probiotic properties and are beneficial to human health in samples of traditional Brazilian cheeses.
-
NewsCan fungi turn food waste into the next culinary sensation?
The East Javan food called oncom is made by growing orange Neurospora mold on soy pulp left over from making tofu. In about 36 hours, the soy pulp is turned into a tasty and nutritious food.
-
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.
-
NewsHoney added to yogurt supports probiotic cultures for digestive health
If you enjoy a bowl of plain yogurt in the morning, adding a spoonful of honey is a delicious way to sweeten your favorite breakfast food. It also supports the probiotic cultures in the popular fermented dairy product, according to two new studies.
-
NewsScientists uncover effects of the initial microbiota on microbial succession during eggplant fermentation
To uncover complex microbial succession-changes in microbial populations during spontaneous fermentation and its effects on the final products, scientists have studied industrially produced shibazuke, a traditional Japanese eggplant pickle.
-
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.
-
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.
-
NewsUncovering the potential of ‘golden flower’ and its fermentation application in tea
A new review examines the biological characteristics and fermentation applications of Eurotium cristatum, commonly known as the ’golden flower’, a dominant microbial strain in the fermentation process of Fu brick tea.
-
NewsMicrobes pave way to functional dairy products - and convincing plant-based cheese
Even though cheese has been around for thousands of years, researchers continue to move forward with intriguing new approaches, says the American Chemical Society as it marks National Dairy Month in June.
-
NewsProbiotic bacteria from fermented grain byproduct can battle E coli invasion in mouse gut
Probiotic bacteria isolated from corn steep liquor - a by-product of fermented maize - can prevent E coli invasion in the mouse gut, reveals new research presented at the recent Letters in Applied Microbiology ECS Research Symposium.
-
NewsScientists figure out how to maximise beneficial compounds in blueberry wine
Researchers examined fermentation’s effects on the bioactive compounds and antioxidant activity in blueberry wine. The results suggest blueberry wine maintains some of the fruit’s nutrients and the team identified ways to optimize components in this superfood tipple.
-
NewsNew tech converts kimchi veg waste into biodegradable plastics
Malic acid has been used to develop a ‘bio-refactoring-based upcycling technology’ that can convert cabbage byproducts discarded as waste during the food manufacturing process into biodegradable plastics.
