Food Microbiology in the News

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 …

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 …

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 …

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 …

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 …

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 …

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 …

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 …

In some places where clean water is not available drinking beer can be considered safer than water. When thinking about this it seems very odd because beer is not considered a replacement or healthier option than water. However, fermented foods are considered safe because of their acidic flavors that create …

While meat products are a source of many nutrients in human diets, a recent change in consumption has resulted in an increase of individuals eating plant-based meat alternatives instead [1, 2]. These plant-based meats have been advertised as more ethically and environmentally friendly when compared to their traditional animal-based counterpart …

Fisheries support about 3.3 billion people with protein. This makes their industry a key target for sustainable agriculture efforts as the growth of the aquaculture market is expected to surpass poultry in the global protein supply chain by the end of this year. Canada, the EU, the FAO, and New …

A notable trend in developing fermented food products is using lactic acid fermentation to enhance fruit-based offerings’ nutritional value and sensory attributes. Recent studies have demonstrated how lactic acid bacteria (LAB), including Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Lacticaseibacillus rhamnosus, can significantly alter black chokeberry (Aronia melanocarpa) juice. This fermentation process …

With an increase in consumer interest in no-low alcohol beverages, there has been a boon in product availability, with the quality of these new no-low beers improving significantly thanks to commercially available & novel no-low alcohol producing yeast strains. Some of the more well-known species are Saccharomyces cerevisiae var. chevalieri …

Recent reports from the American Pet Products Association have shown year-over-year double digit growth in the pet food industry. To support an estimated 50% sales increase by 2030, the industry will need to be agile and keep up with demand by adopting new technologies, formulations, and manufacturing strategies. When we …

Typically, when you think of fermented foods you think of common items such as yogurt, wine, beer or cheese. This fermentation process is used to develop flavor or the functionality of products through microbial anaerobic digestion. There is also precision fermentation which uses microorganisms to product specific functional ingredients. This …

The general population has become enamored with the idea of consuming probiotic foods, otherwise referred to as functional foods, and this area of the market is expected to continue growing[1,2,3]. Microorganisms that are involved in the production of these foods have been studied to define their probiotic effects in humans[4]. …

This post is updated from 2022, as it still in the news. See recent discussions of this topic here, here, and here You have likely seen headlines that both claim the benefits of moderate drinking (i.e., here) and that no levels of drinking is safe (i.e., here). So how can …