All The Microbiologist articles in The next best starter cultures in fermentation
View all stories from this issue.
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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.
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NewsStudy assesses potential health hazards of toxic algae blooms to humans
Researchers find unique patterns of cytotoxicity associated with toxins in Florida’s Indian river lagoon.
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Long ReadsMethanotrophs: an emerging biotechnological workhorse in the bioproduction industry
Methane-consuming bacteria turn waste greenhouse gases into useful products. A win-win situation?
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NewsFermentation may have driven human brain evolution
While some have theorized that the use of fire and the invention of cooking gave our ancestors enough nourishment for our larger-brained ancestors to become dominant, a new theory points to a different spark - fermentation.
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NewsStudy of sourdough starter microbiomes to boost bread quality and safety
Researchers are studying whether bacteria in the yeast starter needed to make sourdough bread might help reduce gluten in other bread products.
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NewsScientists uncover how fermented-food bacteria can guard against depression, anxiety
Researchers have discovered how Lactobacillus, a bacterium found in fermented foods and yogurt, helps the body manage stress and may help prevent depression and anxiety.
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NewsUsing different flours for sourdough fosters different bacteria – and flavours
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavours.
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CareersThe Banwo Lab
The Banwo lab conducts work on traditional fermented foods such as starchy-based tuber crops, cereal grains, dairy products and vegetable condiments.
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FeaturesBridging disciplines to explore the culture of fermentation
How do stories and experiences with fermentation create different microbial possibilities?
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CareersThe Oguntoyinbo Lab
The Oguntoyinbo Lab at Appalachian State University focuses on food safety and security issues with its exploration of microbic diversity in fermented foods
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FeaturesA renaissance in fermented milk: kefir makes a comeback
What is this creamy, cottage cheese-like substance, and why is it taking up residence in so many fridges?
