Researchers convert grass into biofuel
Researchers at Ghent University (Belgium, Europe) have developed a process that turns grass into biofuel.
Biotechnology
Apr 3, 2017
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Page 9 - News tagged with lactic acid
Using waste biomass for the sustainable production of industrial chemicals
Each year more than half a billion tons of oil—more than an eighth of the total global oil consumption—are used to produce chemicals and plastics. The demand for oil leaves the petrochemical industry, with a market value ...
Biotechnology
Feb 22, 2017
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100
Unique strain of lactic acid bacteria in Buryat milk is found
Scientists from the Microbiology Department of the Faculty of Biology of the Lomonosov Moscow State University have discovered a new strain of lactic acid bacteria (LAB) that could be promising as a biopreservative for food ...
Cell & Microbiology
Dec 7, 2016
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Food scientist aiding fuel ethanol with new engineered bacteria
For James Steele, moving from the small fermenters where microbes make cheese, wine and beer to the multimillion-gallon tanks where corn is converted to ethanol was a natural progression.
Biotechnology
Nov 29, 2016
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Re-thinking waste from yogurt production
It takes four kilograms of milk to make just one kilogram of Greek yogurt. That means a lot of natural nutrients from milk are not readily being captured and Australians consume a lot of Greek yogurt.
Other
Sep 22, 2016
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Antihypertensive effect of fermented milk products under the microscope
Over the past decade, interest has been rising in fermented dairy foods that promote health and could potentially prevent diseases such as hypertension (high blood pressure). Functional dairy products that lower blood pressure ...
Other
May 23, 2016
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Scientists create tasty ginger beverages with healthy qualities
To improve intestinal function, promote blood circulation and lower cholesterol levels, a group of researchers from the University of Hidalgo (UAEH) in Mexico developed two types of drinks made from a ginger extract. One ...
Other
May 4, 2016
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Edible coatings able to extend the shelf-life of fish and seafood products
Ximena Carrión Granda, a Food Engineering graduate from Ecuador, has developed edible coatings containing natural substances with antimicrobial properties in order to extend the shelf-life of fish and seafood products by ...
Materials Science
Apr 21, 2016
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Gourmet meals are filled with bacteria – and they taste delicious
When diners sat down at a recent gourmet experience held at the Harvey Nichols department store in Manchester, their food was filled with bacteria, fungus and mould. Far from being a public health hazard, this special five-course ...
Cell & Microbiology
Apr 13, 2016
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Study of crabs suggests they are capable of feeling pain
(Phys.org)—A pair of researchers with Queen's University in the U.K. has found via testing, that contrary to conventional thinking, crabs appear to be capable of feeling pain. In their paper published in the journal Biology ...
