Millimeter by millimeter, new tissue makes its way through a wound until it has closed a skin lesion. Soon, in the best case, there is nothing left to see of a knee scrape, a finger cut or a burn blister. Not so with chronic ...
Cell & Microbiology
Nov 2, 2023
0
11
From kimchi fermented at low temperatures for a long period of time, researchers at the World Institute of Kimchi have isolated lactic acid bacteria (LAB) strains with high levels of resistance to phages. They have also identified ...
Cell & Microbiology
Nov 1, 2023
0
123
Cal State Fullerton antibiotic-resistance researcher María Soledad Ramírez and her students have discovered a promising new therapeutic to treat Acinetobacter baumannii, a superbug commonly found in hospitals and resistant ...
Cell & Microbiology
Oct 2, 2023
1
108
Spent coffee grounds (SCG) makes up the largest portion of waste generated from preparing coffee beverages and making instant coffee, producing close to 6 million metric tons of waste worldwide each year. To manage this vast ...
Biochemistry
Sep 18, 2023
0
30
A few years ago, amid lockdown boredom, it seemed like everyone was perfecting their sourdoughs. A simple, fermented mixture of flour and water, the bread is powered by microbes that provide its one-of-a-kind tangy flavor. ...
Analytical Chemistry
Aug 16, 2023
0
96
A team of researchers from Nanjing University has developed a probiotic nanozyme hydrogel to regulate the vaginal microenvironment for Candida vaginitis therapy. Candida vaginitis, a common fungal infection that affects about ...
Bio & Medicine
Jun 5, 2023
0
42
The bacteria present in the intestine provide information about the quantities of fungi of the potentially disease-causing Candida genus. Among them, and surprisingly, are lactic acid bacteria that are known for their protective ...
Cell & Microbiology
May 12, 2023
0
75
Fermented foods like kimchi have been an integral part of Korean cuisine for thousands of years. Since ancient times, Korean chefs have used onggi—traditional handmade clay jars—to ferment kimchi. Today, most kimchi is ...
Analytical Chemistry
Apr 12, 2023
1
475
Photosynthesis is a valuable natural system for sequestering carbon dioxide. However, simply forming biomass does not fully exploit this system. A Chinese team of researchers, whose study is published in the journal Angewandte ...
Biochemistry
Dec 9, 2022
0
39
During the COVID-19 pandemic, the world has become aware of the value of using sewage analyses to monitor disease development in an area. However, at DTU National Food Institute, a group of researchers has been using sewage ...
Biotechnology
Dec 1, 2022
0
37
