Scientists at the University of Würzburg have chemically modified the enzyme levansucrase using a new method. The enzyme can now produce sugar polymers that are exciting for applications in the food industry and medicine.
Biochemistry
Jun 1, 2018
0
221
Researchers at Tufts University have created a genetically modified yeast that can more efficiently consume a novel nutrient, xylose, enabling the yeast to grow faster and to higher cell densities, raising the prospect of ...
Biotechnology
Mar 26, 2018
1
171
The world drinks a lot of wine, and that means a lot of grapes are consumed every year. But not every part of the grape ends up in the bottle. Seeds, stalks and skins—roughly a quarter of the grapes —- are typically discarded ...
Environment
Mar 19, 2018
0
208
Vast quantities of medicines and renewable fuels could be produced by algae using a new gene-editing technique, a study suggests.
Biotechnology
Dec 7, 2017
0
526
Some people love avocados. Others hate them. For many of the latter, the fruit's texture is the source of their intense dislike. What gives?
Biochemistry
Jul 28, 2016
0
17
Scientists from the University of Chicago have developed a novel approach to control the activity of enzymes through the use of synthetic, antibody-like proteins known as monobodies. A team led by Shohei Koide, PhD, professor ...
Biochemistry
Aug 31, 2015
0
478
A new way of rapidly identifying bacteria, which requires a slight modification to a simple microscope, may change the way doctors approach treatment for patients who develop potentially deadly infections and may also help ...
Optics & Photonics
Jun 8, 2015
0
108
For the first time scientists have come up with a precise explanation for why lobsters change colour from blue/black to red when cooked.
Materials Science
Apr 29, 2015
0
365
A systematic overview of more than 100 studies comparing organic and conventional farming finds that the crop yields of organic agriculture are higher than previously thought. The study, conducted by researchers at the University ...
Ecology
Dec 9, 2014
9
2
Ever wonder why fruits and vegetables sometimes hit the shelves contaminated by pathogenic bacteria such as listeria, E. coli, and salmonella?
Cell & Microbiology
Mar 20, 2014
0
0
