Traditional biomanufacturing is based on microbial or mammalian cell culture, plants can be grown in bioreactors and hold ...
What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...
Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...
In a recent editorial published in Fermentation, researchers examined the use of fermentation as a means to increase the antioxidant potential of foods. Editorial: The Antioxidant Potential of ...
A Mason jar sits on my kitchen counter. Stuffed with shredded cabbage, the contents look like any jar you might find on a supermarket shelf. But what's inside is alive. When I loosen the lid, the ...
The newly launched Eppendorf BioBLU® 3f was developed specifically for microbial bioprocessing in working volumes of 1.25 to 3.75 L, extending the full range of operation for single-use fermentation ...
Nottingham Trent University provides funding as a member of The Conversation UK. Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years.
"And the machine learning program allows us to easily narrow candidates from tens of thousands to tens. Put together, these are really powerful tools." While bacteria have been used to produce drugs ...
Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...
Asianet Newsable on MSN
Your gut does not need expensive probiotics. It needs your grandma’s kitchen.
Traditional fermented Indian foods like dahi, kanji and fermented rice support gut health naturally without expensive ...
OLYMPIC VALLEY, Calif. – At the Tahoe Environmental Research Center’s (TERC) “Ski with a Scientist” event, Dr. Rachel Vannette spoke to the Tribune on her lab’s exciting research on how bees survive ...
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