Unusual feed supplement could ease greenhouse gassy cows
(PhysOrg.com) -- Cow belches, a major source of greenhouse gases, could be decreased by an unusual feed supplement developed by a Penn State dairy scientist.
Environment
Aug 26, 2010
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Page 3 - News tagged with fermented foods
The microbiological art of making a better sausage
Fermented sausages can vary in taste quality depending on whether the fermentations begin "spontaneously", or using a commercial starter culture. A team of Italian investigators found that commercial starter culture produced ...
Cell & Microbiology
Dec 1, 2017
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Cheese: New insights into an age-old food
The most detailed study to date of the microbes in cheese was published today in Nature Food by a team of researchers at Teagasc and APC Microbiome Ireland SFI Research Center, led by Professor Paul Cotter. For this study, ...
Cell & Microbiology
Aug 14, 2020
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Exploring the effects of initial microbiota on microbial succession during eggplant fermentation
Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which are commonly present in vegetables cause the spontaneous fermentation of vegetables, ...
Cell & Microbiology
Jul 26, 2024
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Pest insects to help produce ethanol
Pest insects in tropical rainforests can be a valuable natural asset. So believes Lisbeth Olsson, who is hunting for new enzymes in partnership with Vietnamese researchers.
Biotechnology
Mar 27, 2012
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How active are the microorganisms in your yogurt? Chemists create a new tool to study probiotic activity
Humans have been fermenting food and drinks—everything from kimchi and yogurt to beer and kombucha—for more than 13,000 years.
Biochemistry
Dec 19, 2023
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Drink made from berry wine may provide tasty drug for diabetes
In evaluating the bioactive compounds of Illinois blueberry and blackberry wines, University of Illinois scientists have found compounds that inhibit enzymes responsible for carbohydrate absorption and assimilation. And that ...
Biochemistry
Aug 20, 2012
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Toward more cost-effective production of biofuels from plant lignocellulosic biomass
In 1925, Henry Ford observed that fuel is present in all vegetative matter that can be fermented and predicted that Americans would some day grow their own fuel. Last year, global biofuel production reached 28 billion US ...
Biotechnology
Nov 16, 2011
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Microbial influences on fermented beans
Fermented foods are deeply seated in global food culture. Many recipes are highly guarded, passed through generations and shrouded in mystery. The microbial communities that make up fermented foods are often diverse, but ...
Cell & Microbiology
Aug 15, 2023
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Fermentation festival leads to rapid response system at Center for Microbiome Innovation
The personalized collections of microorganisms and molecules found in, on and around us—known as our microbiome and metabolome, respectively—are increasingly recognized for their influences on everything from allergies ...
Cell & Microbiology
Apr 26, 2016
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