All Microbial Fermentation articles
-
NewsScientists reveal molecular cause behind “stuck” beer fermentation
Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation. New research identifies multiple differential metabolites and confirmed galangin as a key factor that promotes early yeast aggregation.
-
NewsScientists develop world’s first modular co-culture platform for the one-pot production of rainbow-colored bacterial cellulose
The team engineered Komagataeibacter xylinus for bacterial cellulose synthesis and Escherichia coli for natural colorant overproduction. A co-culture of these engineered strains enabled the in situ coloration of bacterial cellulose.
-
NewsGreen chemistry for sustainable personal care
A recent review examined microbial biosurfactants as sustainable alternatives to synthetic surfactants in shampoo formulations. The authors addressed the growing demand for environmentally friendly and dermatologically safe cleansing agents, and emphasized the need to transition from petrochemical-based ingredients such as sodium lauryl sulfate (SLS) to biodegradable biosurfactants.
-
NewsEngineered membraneless organelles boost bioproduction in Corynebacterium glutamicum
Scientists have successfully engineered liquid-liquid phase separation (LLPS)-driven membraneless organelles (MLOs) within the food-grade industrial strain Corynebacterium glutamicum.
-
NewsMaking yeast more efficient ‘cell factories’ for producing valuable plant compounds
Researchers have discovered a new way to make yeast cells more efficient “factories” for producing valuable plant compounds. By studying a plant membrane protein called AtMSBP1, they uncovered a mechanism that helps yeast cells better support plant cytochrome P450 enzymes.
-
NewsArtificial ocean carbon recycling system converts seawater CO2 into valuable chemicals
Researchers have developed an artificial ocean carbon recycling system that captures CO2 from seawater and uses microbes to directly convert it into succinic acid.
-
NewsEngineers solve the sticky-cell problem in bioreactors and other industries
Their system uses electrochemically generated bubbles to detach cells from surfaces, which could accelerate the growth of carbon-absorbing algae and lifesaving cell therapies.
-
NewsExpanding the genetic toolkit: nitrogen-response promoters developed for Bacillus licheniformis
Promoters are crucial expression elements in synthetic biology, and Bacillus licheniformis serves as an excellent chassis cell for industrial production, but is restricted by a lack of nitrogen source-responsive promoters.
-
NewsFrom glucose to gourmet: engineered bacteria churn out key food additive
Researchers used E. coli as the chassis to produce inosinic acid (IMP), a popular umami enhancer. By reprogramming the metabolic flux network of E. coli and introducing amino acid mutations in the key enzymes in the synthesis pathway, the yield was significantly increased.
-
NewsChemobiological platform enables renewable conversion of sugars into core aromatic hydrocarbons of petroleum
Researchers have developed a chemobiological platform that converts renewable carbon sources such as glucose and glycerol into oxygenated precursors, which are deoxygenated in the same solvent system to yield benzene, toluene, ethylbenzene, and p-xylene (BTEX).
-
NewsCaldic and AmphiStar join forces to transform personal care market in Europe with upcycled microbial biosurfactants
Global distributor Caldic and Belgian biotech innovator AmphiStar have announced an exclusive partnership to distribute and promote AmphiStar’s 100% upcycled microbial biosurfactants for personal care applications across Europe.
-
FeaturesEnhancing Nigerian fermented foods for nutrition, health and sustainability
Fermented foods are integral to Nigerian cuisine and culture, providing sustenance, health benefits, and cultural heritage. These foods owe their unique flavours, textures, and health benefits to fermentation, a process driven by a diverse community of microorganisms, including bacteria, yeasts, and moulds.
-
NewsMagnetic fields improve Monascus pigments and inhibit citrinin yield via interfering with the iron metabolism
A research team has reported magnetic fields intensities that could improve the yield of Monascus purpureus fermented products while inhibiting citrinin production without adversely affecting M. purpureus growth.
-
NewsIn the wild, chimpanzees likely ingest the equivalent of several alcoholic drinks every day
The first-ever measurements of the ethanol content of fruits available to chimpanzees in their native African habitat show that the animals could easily consume the equivalent of more than two standard alcoholic drinks each day.
-
NewsHerbs hit the sweet spot to extend shelf life of popular global drink
A team of food scientists has discovered a natural way to significantly extend the shelf life of sugarcane juice. By adding microwave-dried extracts of mint and coriander to the juice in the production process, its shelf life can be extended from three days up to 14 days.
-
NewsGiving food waste fermentation a ‘jolt’ increases chemical production
Adding an electrical jolt to fermentation of industrial food waste speeds up the process and increases the yield of platform chemicals that are valuable components in a wide range of products, new research shows.
-
NewsCommon food bacterium could help make vitamins cheaper and greener
A new study reveals how Lactococcus lactis, a common food bacterium, regulates the production of a key precursor in vitamin K₂ (menaquinone) biosynthesis. The bacteria produce enough of this precursor to support their growth while preventing toxic buildup.
-
NewsBrewed chicken protein made by precision fermentation tested in pet food
In a groundbreaking new project, scientists used precision fermentation to produce brewed chicken protein and evaluated it for use in pet food. Dogs that consumed the protein in their kibble during a six-month study had beneficial digestive effects, they found.
-
NewsFermented stevia leaf extract has potential as anticancer treatment, researchers find
Stevia may provide more benefits than as a zero-calorie sugar substitute. When fermented with bacteria isolated from banana leaves, stevia extract kills off pancreatic cancer cells but doesn’t harm healthy kidney cells, according to a research team.
-
NewsResearchers develop process to turn food waste into biodegradable plastic
Researchers have developed a process to turn food waste into biodegradable plastic. Their new study offers fundamental findings for any company interested in scaling up the process.