Yeast dose and wort density tuned to boost alcohol from red sorghum
A factorial study of red sorghum wort fermentation found the highest experimental alcohol content at 16°P and 106 CFU/mL, while ...
Tag: fermentation
Postbiotics Move From Microbial Ecology Toward the Food Industry Mainstream
A new review in Food Production, Processing and Nutrition synthesizes evidence on the ecology, biosynthesis, and food preservation applications of ...
Gene-Edited Red Yeast Ferment Shows Strongest Insulin-Sensitizing Signals in Liver Cells
A gene-edited Monascus strain fermented for 21 days showed the strongest glucose uptake and lipid improvements in insulin-resistant liver cells, ...
Beetroot Puree Boosts Yoghurt Antioxidants Without Changing Its Basic Nutrition
A laboratory study found that adding beetroot puree to yoghurt raised antioxidant activity and phenolic content substantially, while leaving proximate ...
Turning Food Waste Into Fuels, Plastics and Protein: A New Roadmap
A systematic review of 94 studies maps how biochemical, thermochemical and digital technologies can convert food loss and waste into ...
Research report: Agro-dairy waste valorization for postbiotic production by Lactiplantibacillus plantarum
A waste-based blend of rice bran, sugar beet pulp, whey and corn steep liquor grew Lactiplantibacillus plantarum and produced postbiotics ...
Spore-forming bacteria from Nigerian iru boost folate and riboflavin in fermented food
Researchers in Nigeria and Switzerland selected vitamin-overproducing Bacillus subtilis strains from traditional iru fermentation and used them to raise riboflavin ...
Live Microbes Dye Textiles While Slashing Water, Energy and Chemical Use
A new primer details how live microbial cultures can dye textiles under mild conditions, with a commercial process cutting water ...
Soil bacteria and fungi yield high-activity L-asparaginase in Nigerian study
Nigerian researchers optimised L-asparaginase production from two soil microbes, reaching 19,047 U/mL with a fungal isolate.
Composite Loquat and Wolfberry Juice Significantly Boost Yogurt Quality and Antioxidant Activity
Researchers successfully optimized a yogurt formulation using composite loquat and wolfberry juice, significantly improving its sensory, textural, and antioxidant properties.
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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