All Takuji Yamada articles
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NewsScientists explore how gut bacteria alter the flavor of Black Ivory coffee beans
Coffee beans that pass through the digestive tracts of animals get their unique flavors from the activity of gut microbes, report researchers. Bacterial activity that reduces the pectin content of Black Ivory coffee could be the source of its smoother, chocolaty, and less bitter flavor.
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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.