An algae species has been turned into a source of high-oleic oil in yet another surprising precision fermentation application. Pseudotremella moriformis was modified to have a similar lipid composition as conventional palm oil, which, in its high oleic form, has been used in many applications ranging from food to cosmetics and fuels. The high-oleic palm oil, known as the OxG hybrid due to its parentage, was developed in recent years to address plant disease but has also been found to have other benefits of use. It is heart-healthy due to its lower saturated fat content and provides processed foods with an extended shelf life thanks to its enhanced oxidative stability, making it suitable for high-temperature cooking and processing. As a result, this type of palm oil has become increasingly popular.

Despite the significant advancements due to this hybridization, it continues to have a huge environmental and social impact. These hybrids, which account for 12% of the palm oil production land in Colombia, have led to the displacement of vulnerable populations by paramilitary groups in the country for their cultivation. It is also widely acknowledged that palm oil production contributes to the deforestation of rainforest habitats. However, palm tree farming provides a reasonable living to the local population through job creation. Some of that work is due to the OxG hybrid requiring hand pollination; this labor expense alone accounts for 18% of the crop’s total cost.

Researchers scaled the P. moriformis fermentations from 1 L to 50 L, proving that it can be done in larger quantities while maintaining the same fatty acid and triacylglycerol profile as the OxG hybrid palm. By eliminating the need for a planted crop, this microbial fermentation offers a net positive effect on high-oleic oil production and shows another promising example of precision fermentation to look forward to in the future.

Do you think this oil will taste any different than its original palm counterpart?

In an innovative blend of traditional brewing techniques and advanced space science, Japanese sake brewer Asahi Shuzo is poised to ferment sake aboard the International Space Station (ISS) in 2025. This ambitious initiative, titled “Dassai MOON – Space Brew,” aims to send essential sake ingredients, including Yamada Nishiki rice, koji mold, yeast, and water, to the ISS’s Kibo module, where fermentation will take place in microgravity conditions.

This groundbreaking experiment seeks to examine how fermentation processes differ in space compared to Earth, potentially paving the way for the development of beverages and foods suitable for long-duration space missions. The resulting unrefined sake (moromi) will be frozen and returned to Earth, where Asahi Shuzo plans to market this extraordinary product for approximately $650,000. All proceeds from sales will directly fund Japan’s ongoing and future space exploration efforts.

Amusingly, this project echoes the classic astronaut joke: “Where do astronauts go for a drink? The space bar!” While alcohol consumption aboard the ISS is restricted due to safety and regulatory concerns, Asahi Shuzo’s endeavor is rooted in scientific exploration rather than recreational purposes, offering vital insights for future extraterrestrial living.

Ultimately, the project aspires to lay the groundwork for lunar brewing, potentially harnessing lunar resources to support human activities on the Moon by the 2040s. Asahi Shuzo’s pioneering efforts thus symbolize not only a novel brewing method but also a significant cultural and scientific advancement toward humanity’s extended presence in space.

Sourdough bread, celebrated for its distinctive taste and texture, has captured the attention of home bakers worldwide. In a significant advancement, scientists are investigating its health benefits through the HealthFerm project, an innovative European initiative led by Professor Christophe Courtin at KU Leuven. The research explores how fermented foods impact human health and the environment.

The project has successfully engaged European communities, collecting over 800 sourdough starter samples from enthusiastic home bakers. This diverse range of starters creates a rich microbial library, crucial for identifying beneficial microbes involved in fermentation. HealthFerm scientists are employing state-of-the-art genomic sequencing techniques to characterize these microorganisms, paving the way for developing innovative plant-based fermented products to enhance gut health.

A significant element of HealthFerm is its comprehensive methodological approach, which includes five extensive human intervention studies. These studies will empirically evaluate the effects of fermented foods on participants’ microbiomes and overall health outcomes, potentially linking specific fermentation processes to measurable health benefits.

Ultimately, the HealthFerm initiative aspires to translate traditional fermentation practices into scientifically grounded dietary recommendations. By creating novel plant-based fermented products, the project aligns dietary habits with sustainability objectives, promoting foods that are advantageous for human health and environmentally friendly. This research highlights fermentation’s potential as a tool for nutritional enhancement and positions it as a strategic approach to confronting contemporary health and environmental challenges.

The general public’s interest for probiotic‑rich, plant‑based foods keeps growing [1,2]. Tempeh, a firm cake of whole soybeans fermented by Rhizopus oligosporus, is now recognized not just for its protein but for an emerging set of functional perks. During fermentation, the mold’s enzymes release bioactive peptides and reduce antinutrients, while resident bacteria add their own metabolites. Recent work shows that heat‑treated (non‑viable) tempeh still delivers “paraprobiotic” cell fragments that modulate gut immunity, lower oxidative stress, and may even aid post‑exercise recovery [1]. Fermentation also breaks down phytate, freeing minerals: a 2024 study found soy‑based tempeh provided significantly higher in‑vitro iron bioavailability than beef or popular plant‑based burgers [2]. Meanwhile, tempeh‑derived peptides have been shown to activate the Nrf2 antioxidant pathway and display antihypertensive, anti‑diabetic, and lipid‑lowering effects in laboratory models [3]. By adjusting factors like the mold‑to‑soy ratio, introducing supportive lactic‑acid bacteria, or blending in nutrient‑rich substrates, producers could improve these functional properties and craft tempeh aimed at specific health goals.

The proportion of fermented foods in the human diet can vary widely by age, culture, and other factors. However, some research suggests that no matter what an individual’s background is, they could benefit from consuming certain fermented foods as a preventative measure to some chronic diseases. Which organisms or metabolites can you think of that might be beneficial for human health?

One such fermented food is yogurt [1], which has already been directly classified as advantageous to human nutrition by health agencies in multiple countries such as Estonia, Germany, Italy, Poland and Spain [2,3]. These guidelines describe immunomodulatory effects in diseases such as inflammatory bowel disease (IBD), allergies, irritable bowel syndrome (IBS), as well as a general improvement in the overall health of the human gut [2]. What other products can you think of that may contain viable probiotics that could provide a protective effect against similar non-communicable human diseases?

While these food products are far from being able to cure such diseases in humans, microorganisms found in these foods can still elicit positive health benefits, as it has been shown that some organisms can migrate from the food to the gastrointestinal tract [4]. These microorganisms that reside in fermented foods produce metabolites, such as short chain fatty acids (SCFAs) that are beneficial in some diseases [5]. For example, colonic butyrate has been found to induce proliferation of anti-inflammatory regulatory T cells, which are important in the alleviation of symptoms in IBD [6,7,8].

Many people enjoy a glass of wine for its flavor and aroma, but there have been studies on moderate wine consumption—particularly red wine—that claim that it benefits your gut and heart health. Researchers studying wine’s fermentation process have found that certain compounds formed by Saccharomyces cerevisiae can help promote diversity in the gut’s microbial population and reduce oxidative stress in the body [1,2,3]. The polyphenols found in wine appear to nourish beneficial bacteria in our digestive tract while also exhibiting antioxidant and anti-inflammatory properties. 

So how does this actually affect one’s health in a positive way? Some studies show that drinking red wine in moderation can increase gut bacterial diversity, which is generally associated with better overall health [1]. Other studies claim that its polyphenols may help keep inflammation markers down and may even contribute to healthier cholesterol levels—factors that play a role in cardiovascular well-being [2,3]. Though, these effects are dose-dependent: while a glass or two might offer advantages, heavy drinking carries its own risks. As producers and researchers continue to fine-tune fermentation methods and explore different wine varietals, we could see wines increasingly optimized for both flavor and functional benefits. 

According to a new study consuming fermented foods can help you get better sleep. The study explains that probiotics can help people sleep by staying asleep longer, falling asleep quicker or experiencing a deeper sleep. The study looked into different animal and human studies focusing on the neurobiological mechanisms from probiotics and other biotic foods.

The gut microbiota is very complex and influenced by many different components. When our sleep is irregular this can affect the microbiota as well as brain functionality.  Fermented foods are able to influence the bacteria in the microbiota and support a healthy gut. The study shows that when mice or rats consumed fermented beverages such as fermented carrot juices or fermented milk they slept longer and had fewer awakenings. Additionally, the study showed that American adults who consumed probiotic supplements or yogurt had less disturbances during the night. Another study was also conducted where students consumed a cup of fermented milk everyday while another group of students consumed a placebo cup of milk. The students that had the fermented milk had better sleep quality over those that took the placebo.

These studies show that fermented foods improves sleep quality. Recently, a sleepy girl mocktail has been big online. One of the key ingredients of this drink is a prebiotic soda which further proves that prebiotics can help sleep. Another key ingredient is tart cherry juice which can be fermented as well as being full of antioxidants.

So if you are looking to improve your sleep make sure to add fermented foods or prebiotics to your diet.

Despite genetic modification concerns for some, precision fermentation technology can be used to create alternative protein products that are more sustainable and can meet the needs of a growing population. There are some precision fermentation applications that are more biochemical in nature.

Instead of genetically modifying microbes to produce a desired outcome, researchers at the Seoul National University of Science and Technology selected for microbes that produced higher levels of GABA in a kombucha. The resulting starter culture (called a SCOBY) was made with yeasts isolated from fruits and homemade wine, lactic acid bacteria from kimchi, and acetic acid bacteria from various other homemade ferments. They tested these selected microorganisms for acid tolerance and GABA production to ensure their suitability for the intended product. They found that the kombucha made with their homemade SCOBY produced 2.2g/L of GABA and had an antioxidant activity that was 1.15x higher than that of the non-fermented tea base.

GABA, or γ-amino butyric acid, is naturally produced in the brain as a neurotransmitter that helps to reduce nerve cell activity. This leads to reduced anxiety, enhanced cognitive function, and improved sleep, to name a few of the benefits. GABA enrichment from fermentation is not new, with many commercial products on the market. However, it’s not well-known whether consuming GABA-rich foods will enhance the GABA in your brain. Many of the products that naturally contain GABA are fermented, and may have precursors to GABA, stimulate its production in the gut, or have microorganisms that can contribute to a healthy gut and thus indirectly influence the amount in your brain. Much is still to be discovered about the gut-brain axis and how we might modify gut microbiota to improve mental health, but to me, this connection is one of the most fascinating interdisciplinary scientific breakthroughs in the modern era.

Precision fermentation applications are far-reaching, and this is an unprecedented time to work in this space. What are some of the fermentation innovations that you most look forward to?

The general population has become more interested in fermented foods due to certain health benefits that research has shown [1,2]. The market for fermented foods keeps expanding. One of these fermented foods is miso, a traditional Japanese paste made from fermented soybeans. Recent research has shown its potential for improvement in gut health and support for the immune system [3,4,5]. 

Microorganisms involved in miso production have been used in studies to determine their probiotic effects. For example, probiotic yeasts isolated from miso have shown evidence in reducing stress-induced gut issues and improving barrier function in mouse models [1]. Some bacterial strains from miso appear to strengthen the body’s immune response by increasing activation marker CD86—an essential molecule on B cells that helps coordinate antibody production [1,3]. Specifically, Tetragenococcus halophilis has been shown to have beneficial compounds that help balance gut flora and promote an anti-inflammatory response [4].  

 These findings show potential for developing standardized miso products with targeted probiotic profiles. By refining salt concentration, fermentation time, and microbial composition, the future of miso could offer benefits to health [2,5]. This would ensure a consistent delivery of the health-promoting compounds in miso. As scientists figure out the microbes within miso, how can producers use this data to design fermented soybean products that promote nutritional and functional benefits?  

A group from the University of Florida has made the news by exploring the effects of microgravity on Saccharomyces fermentation aka space beer. All joking aside, NASA and astronauts aboard the International Space Station have been researching various practical options for fermented foods in space, including the samples of grape juice pictured above. Under their BioNutrient program, NASA has recently trialed fermenting yogurt, kefir, and beta-carotene rich yeast with various levels of success. The goal of most of this research is to provide safe, nutrient-dense food options with a minimal production footprint. MIT and Oxford have also collaborated on experiments first starting with miso fermentation in zero gravity, then moving to work focused on sustainable fermentation within enclosed environments. If their proposals on fermentation chambers prove successful in closed-loop systems, it could provide possible long-term solutions where resources are scarce or nonexistent, like Mars.

Many societies on Earth have some type of local fermented food, but humans have yet to bring this technique to space, the final frontier. Imagine what may emerge as fermented foods make the trip to zero gravity. Noting that NASA was instrumental in the development of HACCP in the 1960s, what do you think are some of the advantages, challenges, and hazards/risks stemming from fermentation in space as humans work to make this science fiction a reality?