ZME Science on MSN11d
Your Gut Bacteria Are Eating More Than We Thought and That’s a Good Thing
For millennia, humans have had an unwritten trade deal with the microbes that inhabit our guts. We feed them fiber, and they ...
Tapuy rice wine fermentation yields possible anti-aging superfood
Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to ...
Exploring the effects of initial microbiota on microbial succession during eggplant fermentation
Microbiota analysis of eggplant juice fermentation indicated a single microbial succession pattern with LAB dominance, marked ...
essanews.com on MSN2d
Kefir triumph: The probiotic boost your body needs now
Kefir is one of the oldest fermented dairy drinks, valued for its health-promoting properties. According to Doctor Marek ...
Phys.org26d
The science of sourdough—how citizens are helping shape the future of fermented foods
Fermentation uses bacteria and yeasts to convert ingredients into a final edible product. These microorganisms break down elements of the food, changing its flavor profile and extending its shelf ...
University of Wyoming6y
Summary of Biochemical Tests
The selective ingredients are the bile salts and the dye, crystal violet which inhibit the growth of Gram-positive bacteria. The differential ingredient is lactose. Fermentation of this sugar results ...
Nature1y
How bacterial mutants could boost bioplastics
Cellulose polymers are being produced by bacterial fermentation of organic matter, and used to create strong bioplastics. Researchers in Japan are now looking to improve polymer production levels ...