Fermentation News and Research

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Consumer demand challenges perfumers to find natural, yet sustainable scents

In 1921, perfumer Ernest Beaux discovered that adding synthetic aldehydes to natural rose and jasmine scents produced just the right fragrance combination for the iconic CHANEL® No. 5 perfume.

25 Apr 2019

Study identifies possible therapeutic effects of curcumin on stomach cancer

Curcumin is widely used to impart color and flavor to food, but scientists have discovered that this yellow powder derived from the roots of the turmeric plant (Curcuma longa) can also help prevent or combat stomach cancer.

22 Apr 2019

Yeast strain provides manufacturing boost to low-calorie sweetener derived from lactose

The quest to satisfy the sweet tooth without adding to the waistline has a new weapon in its arsenal: a strain of yeast that can metabolize lactose, the sugar in dairy products, into tagatose, a natural sweetener with less than half the calories of table sugar.

16 Apr 2019

INTERPHEX 2019 Celebrates 40 years of Delivering Technology Innovation to Industry

INTERPHEX has been the leading pharmaceutical, biotechnology, device development, and manufacturing event for 40 years.

From Interphex 5 Apr 2019

DWK Life Sciences launches KIMBLE GLS 80 Media Bottle and Multiport Cap System

DWK Life Sciences, the world’s leading manufacturer and supplier of precision labware, introduces the KIMBLE GLS 80 Media Bottle and Multiport Cap System.

From DWK Lifesciences 21 Mar 2019

Fusion of mitochondria enables cells to more efficiently use oxygen for energy

Mitochondria are the powerhouses of the cell. And for mitochondria, much like for double-header engines stacked together in a steam train, working in multiples has its benefits.

27 Feb 2019

Low FODMAP diet reduces stomach issues caused by exercise

Research indicates that cutting out specific foods can alleviate the gastrointestinal issues some people experience when they exercise, with over two-thirds of people involved in a new study reporting an improvement.

14 Feb 2019

Fermentation of flaxseed fibers in the gut changes microbiota to improve health, reduce obesity

Research in mice suggests that fermentation of flaxseed fibers in the gut changes the microbiota to improve metabolic health and protect against diet-induced obesity.

5 Feb 2019

White colonies on kimchi surface is not formed by molds but by yeasts, finds study

WiKim reported that the white colonies on the surface of kimchi is not formed by molds but by "yeasts" and that genomic data was acquired regarding the hygienic safety of the yeast strains.

27 Dec 2018

New bacterial species may help fight obesity and metabolic disorders

The MyNewGut project has discovered new bacterial species and strains in healthy people that seem to be effective against obesity, metabolic and mental disorders related to stress and obesity (e.g. depression).

17 Dec 2018

Health benefits of producing marula vinegar

Marula vinegar produced from waste by-products was found to be a potential source of health promoting compounds including total phenolics and flavonoids with good antioxidant properties.

27 Nov 2018

Researchers explore whether low-gluten diets can be recommended for people without allergies

An increasing number of people choose a low-gluten diet, even though they are not allergic to the dietary substance. This trend has sparked public debate about whether or not low-gluten diets are recommendable for people without allergies.

15 Nov 2018

By-product of berry juice production could lower cancer risk

Group of scientists at Kaunas University of Technology, Lithuania are investigating the possibilities of using berry pomace to increase the safety of meat products and, probably, to mitigate their negative effects on human health.

7 Nov 2018

Consumption of fermented dairy products may lower heart disease risk

Men who eat plenty of fermented dairy products have a smaller risk of incident coronary heart disease than men who eat less of these products, according to a new study from the University of Eastern Finland.

30 Oct 2018

Roasted jackfruit seeds can replace cocoa to make cappuccino, study shows

Cappuccino made with jackfruit instead of cocoa powder. According to a new study, roasted jackfruit seeds can replace between 50% and 75% of the cocoa that is blended with milk and coffee to make cappuccino without impairing flavor or aroma.

26 Oct 2018

'Clean meat' start-ups face many challenges on the road to commercialization

"Clean meat," or meat produced from cultured animal cells, promises enormous benefits for animal welfare and the environment.

25 Oct 2018

Study finds link between refined soluble fibers, gut microbiota and liver cancer

Many of the processed foods we find on grocery store shelves have been loaded up with highly refined soluble fibers such as inulin, a popular probiotic that recently received approval from the Food and Drug Administration to be marketed as health-promoting.

19 Oct 2018

Novel method promises to reduce production costs for potent form of vitamin K

In an innovative study that promises to reduce production costs for the most potent form of vitamin K -- Menaquinone-7, Penn State researchers have developed a novel method to enhance the fermentation process that creates the supplement by agitated liquid fermentation in a biofilm reactor.

3 Oct 2018