Scientific knowledge

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  'New' lactic acid bacteria can make African camel milk safe

  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.

  25/11/2020
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  Bacteria fed on a customized diet produce biodegradable polymers for alternative packaging in the cosmetics industry

  Germany generates around 38 kilograms of plastic waste per capita each year. In a joint project with the University of Stuttgart and LCS Life Cycle Simulation, researchers from the Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB and the Fraunhofer Institute for Process Engineering and Packaging IVV are now working to establish a holistic concept for the sustainable use of biologically degradable packaging materials in the cosmetics industry.

  12/11/2020
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  Japanese sake: The new pick-me-up? Yeast strain makes fatigue-fighting amino acid

  Fans of sake, the traditional Japanese alcoholic beverage, may have even more reason to enjoy it now: Japanese scientists have discovered that a mutant strain of sake yeast produces high levels of the amino acid ornithine.

  12/11/2020
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  Machine learning aids gene activation discovery

  Scientists have long known that human genes spring into action through instructions delivered by the precise order of our DNA, directed by the four different types of individual links, or "bases," coded A, C, G and T.

  01/10/2020
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  Rapid screening method targets fatty acids in yeast, key to sustainable bioproducts

  Scientists engineering valuable microbes for renewable fuels and bioproducts have developed a fast, efficient way to identify the most promising varieties.

  21/09/2020
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  Scientists make wine and cheese using weeds

  ​Scientists at South Ural State University (SUSU) have discovered that the extract of a common weed plant, Bidens pilosa, is a promising source of enzymes for the food industry. According to the authors, the technique can produce cheaper plant alternatives to expensive enzymes necessary in wine and cheese production. The study is published in the International Journal of Scientific and Technology Research.

  18/09/2020
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  Technologies for protein production: New ways to feed the world's population

  Proteins form an essential part of human nutrition. The most common sources are meat, animal products such as milk and eggs, and even plants. Production, especially via animal husbandry, demands immense resources and causes serious environmental problems.

  16/09/2020
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  Genetic study of proteins is a breakthrough in drug development for complex diseases

  An innovative genetic study of blood protein levels, led by researchers in the MRC Integrative Epidemiology Unit (MRC-IEU) at the University of Bristol, has demonstrated how genetic data can be used to support drug target prioritization by identifying the causal effects of proteins on diseases.

  16/09/2020
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  Bổ sung chế độ ăn từ thực vật mang lại kết quả tích cực trên tôm

  Nghiên cứu mới chứng minh rằng tôm chân trắng Thái Bình Dương được cho ăn chế độ ăn ít bột cá có bổ sung chất phụ gia từ thực vật có tốc độ tăng trưởng và phản ứng miễn dịch tương đương với tôm được cho ăn chế độ ăn nhiều bột cá.

  01/01/2020
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  Những điều cần lưu ý khi dùng thực phẩm lên men

  Thực phẩm lên men mang lại nhiều lợi ích cho sức khỏe nhưng nếu sử dụng không đúng có thể tạo ra chất độc và gây ung thư cho người sử dụng.

  01/01/2020