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
In an era of grocery stores and home refrigerators, it is easy to lose sight of the fact that, for most of history, people have been bound by the seasonality of food. This reality has long presented humanity with a conundrum: ...
Cell & Microbiology
Jan 19, 2024
0
36
(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 ...
Researchers from the Wyss Institute for Biologically Inspired Engineering at Harvard and Harvard Medical School have engineered photosynthetic bacteria to produce simple sugars and lactic acid. This innovation could lead ...
Biochemistry
Jun 28, 2010
2
0
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
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
0
100
Cal State Fullerton antibiotic-resistance researcher María Soledad Ramírez and her students have discovered a promising new therapeutic to treat Acinetobacter baumannii, a superbug commonly found in hospitals and resistant ...
Cell & Microbiology
Oct 2, 2023
1
108
Researchers in Sweden said Friday they had developed a new medicine to protect bees from diseases that kill entire populations of the insect in the US and Europe.
Plants & Animals
Sep 27, 2013
0
0
Chateau Paradise or Chateau Rotgut? Why is it that one wine can be exquisitely smooth, and another stomach-turningly tart?
Other
Feb 26, 2014
1
133
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
