All Starter Cultures in Fermentation articles
-
NewsKiller yeasts may help remedy a craft beer brewing bother
Brewing researchers have found that proteins called killer toxins, which are produced naturally by many strains of S. cerevisiae, suppress diastatic strains which can spoil craft beer through hyperattenuation, which can cause bottles to explode.
-
NewsResearch group identifies novel probiotics in traditional Brazilian cheeses
Researchers have identified lactic acid bacteria (LAB) that have probiotic properties and are beneficial to human health in samples of traditional Brazilian cheeses.
-
NewsCan fungi turn food waste into the next culinary sensation?
The East Javan food called oncom is made by growing orange Neurospora mold on soy pulp left over from making tofu. In about 36 hours, the soy pulp is turned into a tasty and nutritious food.
-
NewsFrench PDO cheeses and milks harbour startling microbial diversity
A study of French PDO dairy products revealed the existence of extremely rich microbial assemblages: 820 bacterial species and 333 mould/yeast species in the cheeses, and 1,230 bacterial species and 1,367 mould/yeast species in the milk sources.
-
NewsHoney added to yogurt supports probiotic cultures for digestive health
If you enjoy a bowl of plain yogurt in the morning, adding a spoonful of honey is a delicious way to sweeten your favorite breakfast food. It also supports the probiotic cultures in the popular fermented dairy product, according to two new studies.
-
NewsScientists uncover effects of the initial microbiota on microbial succession during eggplant fermentation
To uncover complex microbial succession-changes in microbial populations during spontaneous fermentation and its effects on the final products, scientists have studied industrially produced shibazuke, a traditional Japanese eggplant pickle.
-
NewsWild yeasts from Patagonia could yield new flavors of lagers
New strains of yeast for brewing lager beers, created by hybridizing wild strains of yeast from Patagonia with brewer’s yeast, can yield novel flavors and aromas, a new study reports.
-
NewsScientists develop functional bread using probiotic yeast to help prevent asthma
Bread produced with probiotic yeast performed well in experiments with mice, showing potential to combat asthma, which affects 20 million Brazilians.
-
NewsUncovering the potential of ‘golden flower’ and its fermentation application in tea
A new review examines the biological characteristics and fermentation applications of Eurotium cristatum, commonly known as the ’golden flower’, a dominant microbial strain in the fermentation process of Fu brick tea.
-
NewsMicrobes pave way to functional dairy products - and convincing plant-based cheese
Even though cheese has been around for thousands of years, researchers continue to move forward with intriguing new approaches, says the American Chemical Society as it marks National Dairy Month in June.
-
NewsProbiotic bacteria from fermented grain byproduct can battle E coli invasion in mouse gut
Probiotic bacteria isolated from corn steep liquor - a by-product of fermented maize - can prevent E coli invasion in the mouse gut, reveals new research presented at the recent Letters in Applied Microbiology ECS Research Symposium.
-
NewsScientists figure out how to maximise beneficial compounds in blueberry wine
Researchers examined fermentation’s effects on the bioactive compounds and antioxidant activity in blueberry wine. The results suggest blueberry wine maintains some of the fruit’s nutrients and the team identified ways to optimize components in this superfood tipple.
-
NewsNew tech converts kimchi veg waste into biodegradable plastics
Malic acid has been used to develop a ‘bio-refactoring-based upcycling technology’ that can convert cabbage byproducts discarded as waste during the food manufacturing process into biodegradable plastics.
-
NewsReview probes gel formation mechanisms and the role of lactic acid bacteria in fermented sausage
Researchers have reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic acid bacteria, temperature, and processing methods on gel properties.
-
NewsProbiotics in kombucha mimic fasting and reduce fat stores in worms
In a new study, researchers found that the microbes in kombucha tea make changes to fat metabolism in the intestines of a model worm species that are similar to the effects of fasting.
-
NewsChemists share secrets of faster, better kombucha fermentation
Chemists are investigating ways to reliably minimize alcohol, tailor taste profiles and speed up the kombucha fermentation process to help home and commercial producers optimize their funky brews.
-
NewsScientists break the mould by creating new colours of ‘blue cheese’
After discovering how the classic veining of blue cheese is created, experts have created a variety of fungal strains that could be used to make cheese with colours ranging from white to yellow-green to red-brown-pink and light and dark blues.
-
NewsUnconventional yeast boosts quality of carbonic maceration wine, rosé wine and orange wine
A new study finds that this yeast speeds up the winemaking process and improves the organoleptic properties of wines.
-
FeaturesEthiopian fermented beverages as sources of probiotics
Sub-Saharan African societies have a wealth of knowledge on cereal fermentation as a means of food processing and preservation.
-
Long ReadsMethanotrophs: an emerging biotechnological workhorse in the bioproduction industry
Methane-consuming bacteria turn waste greenhouse gases into useful products. A win-win situation?
