Protein may hold key to preventing a tick-borne disease

A study led by researchers at Washington State University has pinpointed a protein that appears to play a pivotal role in how a harmful bacteria that causes the disease anaplasmosis establishes itself in ticks before being ...

Developing probiotic beverages without animal protein

Most products enriched with probiotics and protein are made with dairy products. However, consumer demand for plant protein is growing. The nutritional value of these proteins must therefore be improved to be comparable to ...

Bacteria adapt syringe apparatus to changing conditions

Some of the best-known human pathogens—from the plague bacterium Yersinia pestis to the diarrhea pathogen Salmonella—use a tiny hypodermic needle to inject disease-causing proteins into their host's cells, thereby manipulating ...

Extruded grains may be better for pigs

Extrusion is the norm in the pet and aqua feed industries, yet it remains unusual for swine feed in the United States. But the technology can improve energy and protein digestibility in pigs, according to research from the ...

Improving protein digestibility in sorghum

Sorghum, a common food item in regions of Africa and Asia, has one missing puzzle piece. The missing piece? Protein digestibility, which researchers in the Department of Agronomy at Kansas State University are trying to find.

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