All Food and Fermentation articles – Page 2
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NewsBreadcrumbs lead to fossil free production of everyday goods
The humble breadcrumb could hold the key to cutting out fossil fuels from one of the chemical industry’s most widely used reactions. Scientists have found a one-pot microbial formula that uses waste bread to replace fossil fuel-derived hydrogen in hydrogenation.
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NewsHealthier, tastier kelp: food scientists boost nutrition and flavour of kombu
A team of food scientists has found a way to unlock the trapped nutrients in the edible seaweed, kombu, and replace the strong odours with more appealing scents, directly overcoming the two major challenges – limited nutrient bioaccessibility and poor sensory experience.
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NewsMethane’s missing emissions: The underestimated impact of small sources
Although efforts are being made to reduce the contribution of big polluters to methane in Japan, new research suggests that smaller sources are vastly underestimated in the Osaka metropolitan area. The team found unaccounted emissions from numerous small sources, including restaurants, commercial facilities, and private residences.
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FeaturesThe world’s fermented foods in health and history
The use of microbes in food fermentation dates back thousands of years; archaeological evidence suggests that fermented beverages such as rice wine were produced in China as early as 7000 BC, while bread and beer were staples in ancient Egypt.
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FeaturesYeast-plant interactions: nature’s silent partnership for ecosystems and agriculture
Plant–microbe interaction studies have increased greatly in recent years. This sharp increase in studies is attributed to the need to better understand these interactions, which in turn can be used to enhance crop productivity and stress tolerance, reduce fertilizer inputs, and improve plant health. This is vital to meet the ...
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NewsNew AI model improves accuracy of food contamination detection
Researchers have significantly enhanced an artificial intelligence tool used to rapidly detect bacterial contamination in food by eliminating misclassifications of food debris that looks like bacteria. Current methods often require specialized expertise and are time consuming — taking several days to a week.
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NewsTexas-grown cabbage meets global tradition in kimchi research
Researchers are turning Texan produce into kimchi as part of a study that links fermentation science, food safety and new market opportunities for U.S. farmers. The research examines how Texas-grown cabbage and other leafy greens perform during kimchi fermentation.
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FeaturesFrom roots to riches: mycorrhizal fungi and the future of farming
Feeding a growing population while rebuilding depleted soils is one of agriculture’s biggest challenges. When fungal networks are thriving, they can improve nutrient uptake, support stronger root systems, and reduce the need for fuels to stretch as far, with their input. It’s a small-scale partnership with big implications for the future of farming…
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NewsResearchers probe how natto produces supersulfide molecules in fermentation
Natto, a Japanese food made from soybeans fermented with the Bacillus subtilis var. natto microorganism, is rich in supersulfide molecules, which are attracting attention in the medical and nutritional fields. Researchers extensively analyzed supersulfide content in natto fermentation using various methods.
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FeaturesGut microbiome and obesity: what we know - and what we don’t
Dysbiosis is defined as an imbalance in the composition and function of the gut microbiota. This imbalance can lead to dysregulated interactions within the bacterial community and between microbes and the host, and it can be associated with disease states. However, discussions of dysbiosis often rely on simplified dichotomies, such ...
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NewsScientists advance commercial production of nutrient-rich spirulina
Sultan Qaboos University (SQU) has achieved a significant milestone in the commercial production of spirulina, a highly nutritious microalgae increasingly recognized worldwide for its role in food security, health supplements, and sustainable production systems.
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NewsEarly warning for wine spoilage glows in the dark
Researchers have built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol conditions, so wineries can catch problems early, before flavor and quality are damaged.
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NewsSourdough starters reveal a recipe for predicting microbial species survival
Scientists used microbes in bread dough to test a simple way to understand how species live together in nature.
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NewsExperts propose fibre as first new essential nutrient in 50 years - as gut microbiome research gathers pace
Nutrition experts are calling for dietary fibre to be officially recognised internationally as an essential nutrient - the first ‘new’ essential nutrient in more than 50 years. They point out that the gut microbiome exists almost exclusively on the dietary fibre we eat.
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NewsDecoding the fermentation of ‘Nam Hom’ coconut cider: How yeast choice shapes aroma, flavor, and bioactive compounds
A new study offers a scientific roadmap for producing coconut cider from ‘Nam Hom’ coconut with tailored flavor profiles and enhanced bioactive value, opening new opportunities for value-added coconut beverages.
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NewsExploring metabolic noise opens new paths to better biomanufacturing
Engineers investigating fluctuating metabolic activity in microorganisms have developed tools to keep every microbial cell at peak productivity during biomanufacturing.
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