Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

The main benefit of eating fermented foods lies in the live bacteria present in the produce. Dr Emily Leeming, a microbiome scientist, dietician, and creator of the Second Brain newsletter, says when ...

This white paper explains the benefits and challenges of microbial-based fermentation for biologics, highlighting why processes often need to be custom-built for each molecule. Outlining a streamlined ...

Discover proven strategies and innovative technologies to streamline microbial development, from early studies to GMP readiness. Learn from industry experts how to boost productivity, overcome ...

Fermented foods provide probiotics that support digestion, gut bacteria balance, and immune function.