Fermentation News and Research

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Researchers solve the mystery of how many bubbles are in a glass of beer

After pouring beer into a glass, streams of little bubbles appear and start to rise, forming a foamy head. As the bubbles burst, the released carbon dioxide gas imparts the beverage's desirable tang.

22 Apr 2021

Catechin-type flavonoid compounds in tea relax blood vessels by activating ion channel proteins

A new study from the University of California, Irvine shows that compounds in both green and black tea relax blood vessels by activating ion channel proteins in the blood vessel wall.

9 Mar 2021

Manufacturers of fragrance products are pivoting to a new way to source ingredients

In the face of a changing climate and crop diseases, manufacturers of products containing natural flavors and fragrances are pivoting to a new way to source ingredients.

11 Feb 2021

Land-based mitigation options can lead to carbon-neutral livestock systems

The land sector can strongly contribute to climate change mitigation if sustainable land-use options are applied. A study led by the CMCC Foundation highlights that land-based mitigation options at the small-scale landscape level can lead towards carbon-neutral livestock systems while providing an additional wide range of ecological, environmental, and socio-economic co-benefits at the local level.

2 Feb 2021

New fermented coffee and tea contain gut-friendly live probiotics

Good news for those who need a cuppa to start the day. Researchers from the National University of Singapore (NUS) have created new probiotic coffee and tea drinks that are packed with gut-friendly live probiotics.

From National University of Singapore (NUS) 12 Jan 2021

Scientific experts discuss the definition of fermented foods and beverages

The International Scientific Association for Probiotics and Prebiotics has brought together a group of experts to address the state of knowledge on fermented foods.

8 Jan 2021

Converting lower value crops into nutritious food products

A new food manufacturing company, Nutri V, has been formed by leading vegetable grower Fresh Select and Australia’s national science agency CSIRO.

9 Nov 2020

Different microbial enzymes show promise for practical application

At Kazan Federal University, the Laboratory of Enzyme Biosynthesis and Bioengineering is involved in many projects in applied and fundamental fields of medicine and biology.

2 Nov 2020

Novel process turns waste materials into nutritional supplements

The shells of crustaceans and wood waste such as branches pruned from trees usually end up in landfills. These waste materials are given a new lease of life to become nutritional supplements and medicine, with the help of a novel process developed by researchers from the National University of Singapore (NUS).

30 Oct 2020

A new formula to make safe fermented milk products

A research project headed by the Technical University of Denmark, DTU, has come up with the formula for a freeze-dried starter culture that African camel milk farmers can use to make safe, fermented milk products.

24 Sep 2020

Making healthy, environmentally friendly protein from the air

Increasing environmental challenges have led scientists to rethink how protein can be produced. Traditional processes require a lot of space on land or sea, resulting in a high carbon footprint and reduced resources.

24 Sep 2020

Researchers describe a previously unknown phylum of aquatic Archaea

In a publication in Nature Communications last Friday, NIOZ scientists Nina Dombrowski and Anja Spang and their collaboration partners describe a previously unknown phylum of aquatic Archaea that are likely dependent on partner organisms for growth while potentially being able to conserve some energy by fermentation.

11 Aug 2020

Researchers isolate fragile protein complex from heat-loving bacteria

Goethe University scientists have discovered what is probably the oldest enzyme found in cellular respiration. Now, the team has successfully isolated a highly delicate protein complex known as “Rnf” from the heat-loving bacterium called Thermotoga maritima.

10 Aug 2020

High-protein distillers dried grains with solubles product has greater energy, protein digestibility

With more ethanol in production and a greater ability to upcycle co-products into animal feed ingredients, companies are creating custom products and partnering with University of Illinois researchers to test for quality and digestibility.

27 Jul 2020

Fruit and vegetable byproducts have beneficial effects on gut microbiota

Fruit and vegetable byproducts have beneficial effects on the gut

23 Jul 2020

Mitigating methane production by dairy cattle through selective breeding

Researchers in Spain propose mitigating methane production by dairy cattle through breeding. In an article appearing in the Journal of Dairy Science, scientists are targeting reduction of enteric methane in the breeding objectives for dairy cattle to select for animals that use feed more efficiently and thus produce less methane.

23 Jul 2020