All Starter Cultures in Fermentation articles
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NewsA nose for microbes: how hunger tunes the brain
New research reveals how missing just one essential amino acid can change gene expression and the brain’s sensory systems, prompting animals to seek out protein-rich yeast and gut bacteria that help them restore nutritional balance and survive in times of need.
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NewsCombination of pre- and probiotics offers superior anti-inflammatory benefits compared with omega-3 or prebiotic alone
A new study has found that combining certain types of dietary supplements is more effective than single prebiotics or omega-3 in supporting immune and metabolic health, which could lower the risk of conditions linked to chronic inflammation.
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NewsScientists revive almost forgotten Balkan yoghurt recipe that deploys bacteria, acids - and ants
Researchers recreated a nearly forgotten yogurt recipe that was once was once common across the Balkans and Turkey—using ants. The team shows that bacteria, acids, and enzymes in ants can kickstart the fermentation process that turns milk into yogurt.
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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.
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NewsBeer and wine: the latest microbe-related discoveries
To produce haziness, researchers added yeast extracts to two brands of clear lager - and reported what happened. Another team carried out lab tests investigating how sulfites added to wine and an ethanol-containing liquid affect gut bacteria.
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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.
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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.
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NewsCheese fungi color changes help unlock secrets of evolution
Color changes in fungi on cheese rinds point to specific molecular mechanisms of genetic adaptation—and sometimes a tastier cheese.
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NewsFermentation method transforms unripe fruits into specialty coffees
Normally discarded, green beans from the Arara cultivar were subjected to airless fermentation and produced high-quality beverages in blind tests. Researchers see potential for the product to be valued in domestic and foreign markets.
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NewsFrom east to west: How microbes orchestrate sausage flavor
A new review compares the microbial communities and fermentation strategies in Eastern and Western sausage styles, revealing how microbial succession—from lactic acid bacteria to yeasts and molds—plays a pivotal role in shaping characteristic flavors and textures.
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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.
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NewsMicroalgae-based production of dietary protein using solar-derived formate
Researchers have established a robust Chlamydomonas reinhardtii cultivation system capable of rapid growth using formate as the carbon source. They achieved successful algal cultivation at 200 mM formate concentration - the highest level ever reported in microalgae systems.
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NewsTokyo to host global summit showcasing leadership in microbiome medicine & fermentation science
Japan is reinforcing its position as a global powerhouse in microbiota research and fermentation science, as the country prepares to host the First Conjoint Meeting - International Society of Microbiota (ISM) - RIKEN, on Targeting Microbiota this October in Tokyo.
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NewsFruit and microbes boost biogas production and fermentation
Researchers have reported on a new recipe for improving biogas production from alfalfa. Adding fruit waste and an anaerobic microbe to the mix first leads to co-fermentation, then produces methane.
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NewsResearchers unravel the gut health benefits of sauerkraut - and shop-bought is just as good
A new study suggests that sauerkraut could help protect your gut, which is an essential part of overall health, supporting digestion and protecting against illness.
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NewsLactic acid bacteria can improve plant-based dairy alternatives
A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.
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NewsWestern diet causes inflammation, traditional African food protects
A study showed that traditional African diets, rich in fiber, fermented food and vegetables, have higher health benefits that boost immunity and reduce the risk of developing lifestyle diseases, compared to the high calorie and high saturated fats in the Western diet.
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NewsMiso made in space tastes nuttier, researchers on the ISS find
A new study reveals how researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso fermented on Earth—just with a slightly nuttier, more roasted flavor. The team hopes this research will help broaden the culinary options available to astronauts.
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NewsA new model is validated to predict the growth of listeria in artisanal fresh cheeses
Researchers have developed a new mathematical model capable of predicting the growth of listeriosis within food, making it possible to estimate the shelf lives of food products under different foreseeable storage conditions.
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NewsBfR organises three-day conference on food microbiology
The German Federal Institute for Risk Assessment, the German Society for Microbiology and Hygiene (DGHM) and the Association for General and Applied Microbiology (VAAM) are inviting researchers to the 19th Food Microbiology Conference in Berlin from 1 to 3 April.