As much as a third of food produced for human consumption is wasted or lost globally every year. New research published in Frontiers in Microbiology suggests one way to take a big bite out of food waste is to use bread destined ...
Cell & Microbiology
Feb 28, 2020
1
7
Just as we have seen an increase in the number of microbreweries making specialty beers, the market for chocolate has also developed, so there are more high-end chocolate manufacturers who are trying to stand out by fine ...
Plants & Animals
Aug 26, 2019
0
24
Firms in Japan are changing people's perceptions about common spiders, worms and insect larvae. These seemingly unwanted creatures have unique features that could be useful for many applications that benefit humans, according ...
Other
Jul 17, 2019
0
5
When it comes to processing coffee beans, longer fermentation times can result in better taste, contrary to conventional wisdom. Lactic acid bacteria play an important, positive role in this process. Other species of microbes ...
Cell & Microbiology
Feb 1, 2019
4
109
The World Institute of Kimch (WiKim) has reported that the white colonies on the surface of kimchi are not formed by molds but by yeasts. The researchers also acquired genomic data regarding the hygienic safety of the yeast ...
Cell & Microbiology
Dec 28, 2018
6
88
A research project by Surrey's BioProChem group reveals crucial evidence about the way Listeria grows in foods – particularly when novel, milder processing techniques are applied – which could have implications for the ...
Cell & Microbiology
Nov 9, 2018
0
4
What do cattle, European badgers, and gut bacteria have in common? They are all central players in a complex web surrounding a disease that affects multiple species, often with devastating results—tuberculosis. Now, new ...
Cell & Microbiology
Oct 4, 2018
0
69
Intestinal bacteria can create an electric current, according to a new study from Lund University in Sweden. The results are valuable for the development of drugs, but also for the production of bioenergy, for example.
Cell & Microbiology
Sep 18, 2018
0
1411
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
1
7
Plants can absorb nutrients through their leaves as well as their roots. However, foliar fertilization over an extended period is difficult. In the journal Angewandte Chemie, German researchers have now introduced an efficient ...
Materials Science
May 22, 2017
0
6
