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UrduThese chemists are investigating ways to reliably minimize alcohol and tailor taste profiles during the kombucha fermentation process to help home and commercial producers optimize their funky brews. They will present their results at ACS Spring 2024.
Tag: Fermentation
Watching the Enzymes that Convert Plant Fiber into Simple Sugars
Research from Lawrence Berkeley National Laboratory (Berkeley Lab), Lawrence Livermore National Laboratory (LLNL), and UC Davis sheds new light on how to access the sugars locked up in plants to produce petroleum-free fuels, chemicals, and medicines.
Central Illinois named US Tech Hub for biomanufacturing by Biden-Harris administration
President Joe Biden announced Monday that the Illinois Fermentation and Agriculture Biomanufacturing Hub (iFAB) is among 31 designated Regional Innovation and Technology Hubs (Tech Hubs) by the U.S. Economic Development Administration (EDA) — recognizing Central Illinois as a globally competitive center for innovation and job creation in biomanufacturing.
What makes those pandemic-era sourdoughs so deliciously, uniquely, sour?
Sourdough bread-making took over amid lockdown boredom. Today, scientists report the 21 key chemical compounds responsible for its one-of-a-kind taste and smell. They will present their results at ACS Fall 2023.
Want Better Kimchi? Make It Like the Ancients Did
In a combined experimental and theoretical study, Georgia Tech researchers measured carbon dioxide levels in onggi during kimchi fermentation and developed a mathematical model to show how the gas was generated and moved through the onggi’s porous walls. By bringing the study of fluid mechanics to bear on an ancient technology, their research highlights the work of artisans and provides the missing link for how the traditional earthenware allows for high quality kimchi.
Fermented coffee’s fruity aromas demystified
Fermentation could bring a fruity taste to your morning cup of coffee. This new beverage has a raspberry-like taste and aroma, but what causes this has been a mystery. Today, scientists report six compounds that contribute to the unique experience. They will present their results at ACS Spring 2023.
IAFNS Supports Building Evidence on Live Dietary Microbes Impact on Health
New funding opportunity for microbes and health research.
Fermented Foods Surge Meets Patchwork of Regulation, Standards
IAFNS-supported study reviews country frameworks for fermented foods
Increasing digestibility of soybean meal
Three microbes are used to break down antinutritional factors and increase digestibility of soybean meal, an important source of protein for animal feed.
Uncovering the science of Indigenous fermentation
Australian wine scientists are shedding scientific light on the processes underlying traditional practices of Australian Aboriginal people to produce fermented beverages. The scientists from the University of Adelaide and the Australian Wine Research Institute (AWRI) have discovered the complex microbial communities associated with the natural fermentation of sap from the iconic Tasmanian cider gum, Eucalyptus gunnii. The work has been published in the Nature journal Scientific Reports.