New research shows that the flavoring of various soft cheeses is due in part to the bacteria that colonize them during the ripening process. The research is published in Microbiology Spectrum.
Cell & Microbiology
Nov 16, 2022
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56
Scientists have crystallised a protein that may help gut bacteria bind to the gastrointestinal tract. The protein could be used by probiotic producers to identify strains that are likely to be of real benefit to people.
Biochemistry
Nov 24, 2009
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0
Photosynthesis is a valuable natural system for sequestering carbon dioxide. However, simply forming biomass does not fully exploit this system. A Chinese team of researchers, whose study is published in the journal Angewandte ...
Biochemistry
Dec 9, 2022
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39
Cheese is a relatively simple food. It's made with milk, enzymes—these are proteins that can chop up other proteins—bacterial cultures and salt. Lots of complex chemistry goes into the cheesemaking process, which can ...
Biochemistry
Jul 24, 2024
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4
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
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4
In the food industr, ity is very important to ensure the quality and safety of products consumed by the population to improve their properties and reduce foodborne illness. Therefore, a team of Mexican researchers developed ...
Cell & Microbiology
Jul 23, 2014
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0
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
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42
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
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7
Good chocolate is among the world's most beloved foods, which is why scientists are seeking to improve the product, and enhance the world's pleasure. A team of researchers from Germany and Switzerland—the heartland of fine ...
Biotechnology
Jun 10, 2014
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0
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
1
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