All Food and Fermentation articles – Page 4
-
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…
-
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.
-
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 ...
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
- Previous Page
- Page1
- Page2
- Page3
- Page4
- Next Page