Fermentation News and Research

RSS

ProCap DDGS offers high quality nutrition to pigs

With more ethanol in production and a greater ability to upcycle co-products into animal feed ingredients, companies are creating custom products and partnering with University of Illinois researchers to test for quality and digestibility.

25 Jul 2020

Antioxidant-rich blueberry, persimmon waste powders may have beneficial effects on gut microbiota

Feeding the world's growing population in a sustainable way is no easy task. That's why scientists are exploring options for transforming fruit and vegetable byproducts -- such as peels or pulp discarded during processing -- into nutritious food ingredients and supplements.

22 Jul 2020

Nanotechnology plays major role in COVID-19 vaccine development

From mRNA vaccines entering clinical trials, to peptide-based vaccines and using molecular farming to scale vaccine production, the COVID-19 pandemic is pushing new and emerging nanotechnologies into the frontlines and the headlines.

15 Jul 2020

Study links fermented vegetable consumption to low COVID-19 mortality

An intriguing new study by researchers in Europe suggests that coronavirus disease 2019 (COVID-19) mortality rates are likely to be lower in countries where diets are rich in fermented vegetables.

8 Jul 2020

Corn-based diet with flavonoids alleviates IBD-like symptoms in mice

Flavonoids from a specific line of corn act as anti-inflammatory agents in the guts of mice with an inflammatory-bowel-disease-like condition, according to a team of researchers who said flavonoid-rich corn should be studied to determine its potential to provide a protective effect on human health.

7 Jul 2020

High-salt diet may modulate the gut microbiome

Particularly in females with untreated hypertension, reducing salt intake to what's considered a healthier level appears to be good for both their gut microbiome and their blood pressure, scientists report.

9 Jun 2020

'Good' bacteria have a niche in our noses, study suggests

Beneficial strains of bacteria residing in our guts, genital tracts, and skin have been shown to play a role in human health, and now, researchers publishing May 26 in the journal Cell Reports suggest that some of these "good" bacteria also have a niche in our noses.

26 May 2020

Research opens new horizons for studies on potentially health promoting foods

Fermented foods can be a primary source of potentially probiotic lactic acid bacteria (LAB) for the human gut, as is shown in a new international study published in Nature Communications.

25 May 2020

Estonians eat less fiber than recommended, study confirms

For normal gut and body function, the diet should contain sufficient amounts of (at least 25 - 35 grams of) various (a variety of )dietary fibers. Fibers are a type of carbohydrates forming a big group of molecules of very different structures and sizes that have different functions in our body.

12 May 2020

Study reveals surprising findings on Drosophila flies

In a comprehensive ecological study, a team of scientists at the Max Planck Institute for Chemical Ecology in Jena examined three different species of the genus Drosophila and their interactions with their natural food resources, in particular the yeasts associated with these substrates.

5 May 2020

Psychedelics can be produced in yeast

Psilocybin mushrooms have been found to have minimal harmful effects and could potentially benefit those with depression.

16 Apr 2020

NUS food scientists make tasty probiotic drink from unsold bread

Surplus bread is a major waste problem for bakeries and food retailers. While some unsold bread are donated to charities, most are resold as low-value animal feed.

11 Apr 2020

Evonik named Champion CMO across all six eligible categories

Evonik, one of the world’s largest and most specialized CMOs for APIs, HPAPIs and advanced intermediates, today announced it was one of only a few companies to have received a special Champion award across all six eligible categories at the 2020 Life Science Leader CMO Leadership Awards.

From Evonik 25 Mar 2020

Woman's bladder produces alcohol – a rare medical condition

A 61-year-old woman was set for a liver transplant but was denied due to a high level of alcohol in her system. Her urine contained alcohol, which is unlikely unless someone has consumed large amounts of it.

25 Feb 2020

Ancient primate microbiomes may yield more information about human development

Ancient human microbiomes are under the microscope for what they tell scientists about the people of long ago. A new study published in the journal Frontiers in Ecology and Evolution in February 2020 shows that the gut microbiome can adapt to new bacterial exposures, which allows humans to migrate to new locations successfully.

19 Feb 2020

Adaptive gut microbiome of ancient humans could have been critical for evolution

The microbiome of our ancestors might have been more important for human evolution than previously thought, according to a new study published in Frontiers in Ecology and Evolution.

14 Feb 2020

Genomic sequencing technique helps understand gut microbiota one cell at a time

A population of microorganisms living in our intestine, known as the gut microbiota, plays a crucial role in controlling our metabolism and reducing the risk of conditions such as obesity and diabetes.

9 Feb 2020

Fermented soy products may help you live longer

A new study has shown that products made of fermented soy such as miso and soy sauce can help individuals live longer. The study titled, “Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study,” was published in the latest issue of the journal British Medical Journal.

2 Feb 2020

Novel composite could help to reduce foodborne illness outbreaks

A novel composite film -- created by the bonding of an antimicrobial layer to conventional, clear polyethylene plastic typically used to vacuum-package foods such as meat and fish -- could help to decrease foodborne illness outbreaks, according to researchers in Penn State's College of Agricultural Sciences.

21 Jan 2020

New mathematical model can efficiently model the expression of enzymes in living cells

All living things are made of carbon, and sugars, e.g. glucose, are a very common source of it. Consequently, most cells are good at eating sugars, using enzymes to digest them through a series of chemical reactions that transform the initial sugar into a variety of cell components, including amino acids, DNA building blocks, and fats.

13 Jan 2020