First aid for winemakers
Whether or not a wine turns out to be as outstanding as the winemaker hopes depends on the quality of the yeasts; they control the fermentation process and create the distinctive flavor. A new sensor...
View ArticleNew biofuel process dramatically improves energy recovery
A new biofuel production process created by Michigan State University researchers produces energy more than 20 times higher than existing methods.
View ArticleAntibiotic residues in sausage meat may promote pathogen survival
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...
View ArticleNew research could help winemakers with 'stuck' batches
(Phys.org)—Batches of wine that get "stuck" or slowed during the fermentation process pose a big problem for winemakers, costing them time, money and a lot of ruined batches.
View ArticleLong-abandoned bacterial fermentation process converts sugar directly to diesel
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...
View ArticleEven in same vineyard, different microbes may create variations in wine grapes
Choosing the perfect wine may soon involve more than just knowing the perfect vintage and chateau. Differences in the microbes present on grapes even in different parts of the same vineyard may...
View ArticleScientists develop 'green' pretreatment of Miscanthus for biofuels
Two University of Illinois scientists have developed an environmentally friendly and more economical way of pretreating Miscanthus in the biofuel production process.
View ArticleMore sustainable way to brew beer: Non-stop fermentation saves resources
Is it possible to increase the energy efficiency of brewing? Researchers from the Technische Universität München believe they have found a way to do just that. They have developed a fermentation...
View ArticleTransportation fuels from woody biomass promising way to reduce emissions
(Phys.org) —Two processes that turn woody biomass into transportation fuels have the potential to exceed current Environmental Protection Agency requirements for renewable fuels, according to research...
View ArticleSolving the bottleneck in biogas production
Agro-biogas plants produce renewable energy, extracting gas produced in the anaerobic fermentation of animal manures mixed with organic wastes from the food sector. One by-product of this fermentation...
View ArticleMetabolically engineered E. coli producing phenol
Many chemicals we use in everyday life are derived from fossil resources. Due to the increasing concerns on the use of fossil resources, there has been much interest in producing chemicals from...
View ArticleLess toxic metabolites, more chemical product
The first dynamic regulatory system that prevents the build-up of toxic metabolites in engineered microbes has been reported by a team of researchers with the U.S. Department of Energy (DOE)'s Joint...
View ArticleNew flavors for lager beer—successful generation of hybrid yeasts
VTT Technical Research Centre of Finland Ltd has been the first to publish a scientific study on the successful generation of hybrid lager yeasts. For centuries the same few yeast strains have been...
View ArticleAgricultural waste could be used as biofuel
Straw-powered cars could be a thing of the future thanks to new research from the University of East Anglia (UEA).
View ArticleNew, cost-cutting approach to formulating pest-killing fungi
Biopesticides containing beneficial fungi are often grown on grains or other solids, but U.S. Department of Agriculture (USDA) scientists have shown a liquid diet can work better.
View ArticleStartup using U of M tech to manufacture key industrial chemicals from...
Startup Ascenix BioTechnologies will perfect and commercialize production methods to synthesize chemicals from renewable feedstocks. These chemicals, which are used to manufacture everyday items, are...
View ArticleJunk-free pizza, engineered to please taste buds
Food researchers are looking for new ways to reduce the sugar, fat or salt content in ready-made meals without using additives. But will consumers accept this new type of food?
View ArticleFirst steps towards achieving better and cheaper biodiesel
Is there any connection between wine and biodiesel? The answer is yes, however surprising it may seem. Acetals are chemical compounds found in many wines, like port, for example, which give it a...
View ArticleReproducible research for biofuels and biogas
New research in the Open Access journal GigaScience presents a virtual package of data for biogas production, made reusable in a containerized form to allow scientists to better understand the...
View ArticleA web-based application for biorefinery design and evaluation of serial...
The composition of feedstock biomass and the selection of fermenting microorganisms are critical factors in biorefinery design. Once biomass feedstock is identified, depending on local conditions,...
View ArticleBarley straw shows potential as transport biofuel raw material
The hemicellulose sugars of barley straw can be effectively fermented into biobutanol, when starch is added during the pre-treatment or fermentation process, shows a new University of Eastern Finland...
View ArticleGreen fermentation process from waste feedstock to high value chemicals
Researchers in Hong Kong have developed a novel anaerobic undefined mixed culture fermentation process to produce high value chemicals from glycerol and volatile fatty acids in waste water.
View Article200,000 fish bones suggest ancient Scandinavian people were more complex than...
200,000 fish bones discovered in and around a pit in Sweden suggest that the people living in the area more than 9000 years ago were more settled and cultured than we previously thought. Research...
View ArticleMicrobes in pressed grapes may predict flavor metabolites in the finished wine
The microbial mix found in grape juice during the winemaking process may help shape the terroir of a finished wine, report food scientists at the University of California, Davis. In a study published...
View ArticleA 'micro winery' that makes wine continuously
An American professor, working in collaboration with EPFL, is developing a miniature device for producing wine non-stop and testing different fermentation processes. The device is being designed for...
View ArticleMulling over the aromas of wine
A fine wine has an ideal balance of ingredients. Too much or too little of a component could mean the difference between a wine with a sweet and fruity aroma and one that smells like wet newspaper. To...
View ArticleDetection of fermentation processes in electricity-generating bacteria
A research team consisting of Akihiro Okamoto (Senior Researcher, Center for Green Research on Energy and Environmental Materials, NIMS), Yoshihide Tokunou (Ph.D. student, Department of Applied...
View ArticleTechnique gives brewers data to improve fermentation control
Brewing researchers at NC State University have developed a new technique that allows them to monitor yeast behavior during fermentation, providing brewers with information they can use to better...
View ArticleResearchers take the 'stink' out of wastewater treatment
A foul smell and safety concerns can leave many residents turning their nose at the idea of a wastewater treatment plant in their neighbourhood.
View ArticleThe microbiological art of making a better sausage
Fermented sausages can vary in taste quality depending on whether the fermentations begin "spontaneously", or using a commercial starter culture. A team of Italian investigators found that commercial...
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