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NewsSmoky off-flavors in cocoa aren’t caused solely by smoke - overfermentation can be the cause
Researchers have shown that overfermentation of cocoa beans can cause smoky, leathery, and cheesy off-flavors. Smoky flavors, therefore, are not necessarily attributable to smoke contamination.
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NewsLoss of kelp forests reverberates down to microbial level
As one moves north, Maine’s kelp forests are being overtaken by dense mats of carpet-like turf algae. The steady decline of kelp, and transition into this new state, is altering the ecosystem all the way down to the microbial level, according to a new study.
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NewsSemen facilitates infection with mpox virus
Researchers have found that seminal fluid can facilitate infection of skin cells with the mpox virus. An analysis of the seminal fluid showed that certain naturally occurring protein fragments are responsible for this effect.
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NewsMould toxins in food are not destroyed during cooking or baking
A survey shows that only a small proportion of the population (29 per cent) is concerned about potential health risks posed by mould, whilst the majority (51 per cent) do not give it any thought at all.
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NewsAntarctica is home to microbes found nowhere else on Earth
Researchers have found evidence that specific microbes in Antarctica’s soils are endemic — located on the continent and nowhere else on Earth.
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NewsPlant diversity: Does it really matter for gut health? (BTW, dark chocolate counts)
New research shows that eating a more diverse range of plants - including fruits, vegetables, nuts, seeds, herbs and spices - on a weekly basis may be associated with better gut and metabolic health.
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