All Starter Cultures in Fermentation articles
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NewsWestern diet causes inflammation, traditional African food protects
A study showed that traditional African diets, rich in fiber, fermented food and vegetables, have higher health benefits that boost immunity and reduce the risk of developing lifestyle diseases, compared to the high calorie and high saturated fats in the Western diet.
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NewsMiso made in space tastes nuttier, researchers on the ISS find
A new study reveals how researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso fermented on Earth—just with a slightly nuttier, more roasted flavor. The team hopes this research will help broaden the culinary options available to astronauts.
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NewsA new model is validated to predict the growth of listeria in artisanal fresh cheeses
Researchers have developed a new mathematical model capable of predicting the growth of listeriosis within food, making it possible to estimate the shelf lives of food products under different foreseeable storage conditions.
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NewsBfR organises three-day conference on food microbiology
The German Federal Institute for Risk Assessment, the German Society for Microbiology and Hygiene (DGHM) and the Association for General and Applied Microbiology (VAAM) are inviting researchers to the 19th Food Microbiology Conference in Berlin from 1 to 3 April.
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NewsLong-term yogurt consumption tied to decreased incidence of certain types of colorectal cancer
A new study finds that yogurt consumption over time may protect against colorectal cancer through changes in the gut microbiome. Long-term consumption of two or more servings per week of yogurt was tied to lower rates of proximal colorectal cancer positive for Bifidobacterium.
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NewsUsing sugars from peas speeds up sour beer brewing
Researchers have brewed new sour beers in less time using field peas. The experimental beers had fruity flavors and other attributes comparable to a commercial Belgian-style sour, but with shorter, simpler brewing steps.
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NewsBioink for personalized tissue repair developed using kombucha SCOBY nanocellulose
Researchers have developed a bioink using nanocellulose derived from Kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast) as the scaffold material.
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NewsChickpea and pea tempeh under development as new plant-based protein foods
New research focuses on fermenting dry chickpeas and dry peas to create a new type of tempeh, traditionally made with soybeans. Preliminary research suggests meat alternatives may help offset the health risks of the Western diet.
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CareersLetters in Applied Microbiology: Racheal reflects on a year in the junior editor programme
One year into our first junior editor training programme with Letters in Applied Microbiology, Racheal Oluwayemisi Fashogbon reveals how signing up has helped to transform her career.
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NewsCheese starter cultures yield insights into history of domestication of bacteria
A new study shows that the bacteria used to produce Gruyère, Emmental and Sbrinz cheese show signs of ancient domestication.
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NewsProbiotic may counteract fire-retardant chemical damage
A mouse study reports that probiotic supplementation can reduce the negative impacts of polybrominated diphenyl ethers, or PBDEs - fire-retardant chemicals - on neurodevelopment, behavior, and metabolism.
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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.
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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.
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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.
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NewsBeer-related discoveries mark Oktoberfest
To create a probiotic beer, researchers have screened several different lactic acid-producing bacterial strains.
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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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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.
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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.
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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.