All Starter Cultures in Fermentation articles – Page 2
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NewsReview probes gel formation mechanisms and the role of lactic acid bacteria in fermented sausage
Researchers have reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic acid bacteria, temperature, and processing methods on gel properties.
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NewsProbiotics in kombucha mimic fasting and reduce fat stores in worms
In a new study, researchers found that the microbes in kombucha tea make changes to fat metabolism in the intestines of a model worm species that are similar to the effects of fasting.
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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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NewsScientists break the mould by creating new colours of ‘blue cheese’
After discovering how the classic veining of blue cheese is created, experts have created a variety of fungal strains that could be used to make cheese with colours ranging from white to yellow-green to red-brown-pink and light and dark blues.
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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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NewsFermentation may have driven human brain evolution
While some have theorized that the use of fire and the invention of cooking gave our ancestors enough nourishment for our larger-brained ancestors to become dominant, a new theory points to a different spark - fermentation.
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NewsStudy of sourdough starter microbiomes to boost bread quality and safety
Researchers are studying whether bacteria in the yeast starter needed to make sourdough bread might help reduce gluten in other bread products.
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NewsScientists uncover how fermented-food bacteria can guard against depression, anxiety
Researchers have discovered how Lactobacillus, a bacterium found in fermented foods and yogurt, helps the body manage stress and may help prevent depression and anxiety.
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NewsUsing different flours for sourdough fosters different bacteria – and flavours
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavours.
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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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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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CareersThe Banwo Lab
The Banwo lab conducts work on traditional fermented foods such as starchy-based tuber crops, cereal grains, dairy products and vegetable condiments.
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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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CareersThe Oguntoyinbo Lab
The Oguntoyinbo Lab at Appalachian State University focuses on food safety and security issues with its exploration of microbic diversity in fermented foods
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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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FeaturesA deep dive into the story of vinegar
The material used in chip shops is generally not vinegar at all.
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