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Fermented food may be good for your gut, but does it taste good?

Anything that has undergone a form of chemical breakdown by bacteria, yeast or other microbes — from blue cheese to sourdough bread — is fermented.

To ferment, a food needs to be put in an airless environment (a sealed jar filled with liquid, for example) in which microbes are encouraged to feed off its natural sugars. The result is an acid that both kills off harmful bacteria and transforms the original food. Put cabbage in brine and the result is soft, tart sauerkraut. Ferment soy beans, as they do at Flat Three, and the result tastes a bit like a raisin.

Booth, who dedicated a chapter of his book, The Meaning of Rice, to the mould koji, calls the Japanese the kings of fermented foods. Miso soup is my go-to hangover cure, he says. I am totally convinced of the benefits of naturally fermented foods and I do think it is one of the reasons why the traditional Japanese diet is so good for you.
trend  food  restaurant  uk  asia  japanese  korean  innovation  health  body  microbe  from instapaper
november 2017 by aries1988
Electrochaea GmbH - Power-to-Gas Energy Storage |
Using methanothermobacter thermautotrophicus in a bioreactor to convert hydrogen and CO2 into biofuel methane for easier energy storage. Though how the hydrogen is made is kinda key, as that affects end-to-end efficiency
biorefinery  biofuel  methane  production  biocatalyst  microbe  bacteria  microorganism  green  energy  bioreactor 
november 2017 by asteroza
Aperiomics – Changing Everything
Aperiomics identifies all known pathogens in a single test through next-generation sequencing of DNA/RNA from blood, swab, urine, fecal, tissue or other samples.
dna  genetics  test  diagnostic  pathogen  competition  ubiome  microbiome  microbe  fungus  virus 
august 2017 by sprague
Microbe New To Science Found In Self-Fermented Beer - Slashdot
In May 2014, a group of scientists took a field trip to a small brewery in an old warehouse in Seattle, Washington -- and came away with a microbe scientists have never seen before. In so-called wild beer, the team identified a yeast belonging to the genus Pichia, which turned out to be a hybrid of a known species called P. membranifaciens and another Pichia species completely new to science. Other Pichia species are known to spoil a beer, but the new hybrid seems to smell better.

Their investigation offered a proof-of-concept for a new methodology for studying spontaneously fermented beers -- especially since the brewmaster admitted that like many brewers making wild beers, "he had no idea what microbes were living in the barrel staves that had inoculated his beer."

The scientists dubbed the new hybrid Pichia apotheca -- which is Greek for "warehouse."
Slashdot  beer  biology  evolution  microbe 
july 2017 by gardencat
Protein produced from electricity to alleviate world hunger - News - LUT
Some sort of initiative to do a electrically powered, sunless bioreactor using microbes to mass produce raw proteins as an alternative to conventional outdoor agriculture.
sunless  protein  production  agriculture  microbe  food  electric  indoor  bioreactor  artificial  synthetic 
july 2017 by asteroza
Karius - Transforming Infectious Disease Diagnostics
One test that puts over
one thousand microbes in plain sight
clinical  microbe  diagnostic  test  biology  disease  pathogen  infection 
may 2017 by sprague
Home Microbiome Study
The Home Microbiome Study is lead by PI Jack Gilbert, postdoc Daniel Smith, and technician Jarrad Hampton-Marcell at Argonne National Laboratories, and funded by the Alfred P. Sloan Foundation. This study is working in collaboration with MicroBE.net and the Earth Microbiome Project to bring together microbial samples from as many environments as possible in order to understand how microbial community structure is shaped by environmental factors.
microbiome  microbe  environment  public  citizenscience 
february 2017 by sprague
ProQuest Document View - Physiological and ecological investigations of Clostridium difficile
Finally, the metabolic potential of C. difficile in regards to carbon source utilization is explored, and reveals that epidemic strains are able to grow more efficiently on trehalose, a disaccharide sugar. Moreover, preliminary in vivo mouse studies suggest that trehalose utilization plays a role in colonization. Therefore, the growth advantage conferred by this increased ability to utilize trehalose may contribute to the ecological fitness of these strains in vivo.
microbe  bacteria  infection  thesis  sugar 
february 2017 by sprague

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