Contact infection is among the most common ways pathogens, such as bacteria and viruses, spread from one person to another. Hand washing and disinfection are important hygiene practices to minimize the probability of catching ...
Biochemistry
Sep 7, 2023
0
1
Using a new analytical method, ETH Zurich doctoral student Julie Lestang aims to determine the chemical profile of cacao beans reliably and quickly. This forms the basis for controlled fermentation—and high-quality chocolate.
Biotechnology
Sep 7, 2023
0
5
Scientists from NTU Singapore have developed a sustainable and more effective technique for making lactic acid by using discarded jackfruit seeds. Lactic acid plays an indispensable part in the industrial production and preservation ...
Biochemistry
Aug 25, 2023
0
3
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
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
0
3
Lactic acid (LA) is an important chemical intermediate for a plethora of products, from medicine to cosmetics to degradable materials, and is the building block for biodegradable polylactic acid (PLA), a main component in ...
Biochemistry
Jun 16, 2023
0
35
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
Researchers from the University of Adelaide have discovered new species of lactic acid bacteria on Kangaroo Island that could be used in the fermentation of wine, ciders and sour beers.
Cell & Microbiology
May 22, 2023
0
3
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
