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Latest Fermentation Stories

2013-05-17 23:17:00

Yeast Infection No More, created by Linda Allen, is a new yeast infection cure that helps people eliminate this disease naturally and effectively. A full Yeast Infection No More review is on the site Vkool.com, and indicates whether or not this program is worth buying. Seattle, Wa (PRWEB) May 17, 2013 The Yeast Infection No More program is a yeast infection cure that helps people naturally eliminate this disease within 2 months. The program reveals a 5-step exclusive formula that can beat...

2013-02-22 12:25:59

Sourdough bread resists mold, unlike conventionally leavened bread. Now Michael Gaenzle and colleagues of the University of Alberta, Edmonton, show why. During sourdough production, bacteria convert the linoleic acid in bread flour to a compound that has powerful antifungal activity. The research, which could improve the taste of bread, is published online ahead of print in the journal Applied and Environmental Microbiology. The major benefits from the research are twofold: better tasting...

2013-02-20 23:02:48

Jordan Rubin, Founder of Beyond Organic, said "I´m shocked it´s taken this long for anyone to develop a natural fermentation process that can be applied to herbs, amplifying their ability to impact health." (PRWEB) February 20, 2013 Beyond Organic, the newest brain child of health coach, author and educator, Jordan Rubin, has just released the newest in what is quickly becoming a long line of revolutionary products. Terrain is basically vinegar made from herbs rather than rice or...

Process To Convert Sugar Directly To Diesel Resurrected
2012-11-07 13:38:34

University of California - Berkeley Long-abandoned bacterial fermentation process resurrected to feed catalysis into fuel mixture A long-abandoned fermentation process once used to turn starch into explosives can be used to produce renewable diesel fuel to replace the fossil fuels now used in transportation, University of California, Berkeley, scientists have discovered. Campus chemists and chemical engineers teamed up to produce diesel fuel from the products of a bacterial...

2012-08-28 12:29:06

Antibiotic residues in uncured pepperoni or salami meat are potent enough to weaken helpful bacteria that processors add to acidify the sausage to make it safe for consumption, according to a study to be published in mBio®, the online open-access journal of the American Society for Microbiology, on August 28. Sausage manufacturers commonly inoculate sausage meat with lactic-acid-producing bacteria in an effort to control the fermentation process so that the final product is acidic...

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2012-08-13 09:40:53

John Neumann for redOrbit.com - Your Universe Online Forget the image of a bewhiskered and lederhosen -wearing biermeister stirring golden vats of ale over a fire, the future of beer drinking is in the hands of rubber-gloved hands and face-mask protected flavor technicians and biochemists. Buried in the corridors of Cara Technology´s research labs in southern England, is a lab containing hundreds of beer yeast strains, some dating back 130 years. All are cryogenicly frozen in tiny...

2012-07-11 05:40:34

A new biofuel production process created by Michigan State University researchers produces energy more than 20 times higher than existing methods. The results, published in the current issue of Environmental Science and Technology, showcase a novel way to use microbes to produce biofuel and hydrogen, all while consuming agricultural wastes. Gemma Reguera, MSU microbiologist, has developed bioelectrochemical systems known as microbial electrolysis cells, or MECs, using bacteria to...


Word of the Day
cruet
  • A vial or small glass bottle, especially one for holding vinegar, oil, etc.; a caster for liquids.
This word is Middle English in origin, and ultimately comes from the Old French, diminutive of 'crue,' flask.
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