Is the rising popularity of kefir’s ‘proposed’ health/weight loss benefits backed by science or too good to be true?
Food
Scientists discover the microbial communities that exist within old, discarded chewing gum. Their work could have implications for the bioremediation of chewing gum pollution.
Fermented foods are famous for helping with proper gastrointestinal function, but can they help with respiratory infections, like COVID?
Wine is made by the fermentation of microorganisms, but do you know that the species used or association of several species can impact wine aromatic quality ?
Xylitol metabolism by gut bacteria has unexplored and intriguing benefits.
Photovoltaic-driven single-celled protein (PV-SCP) may be a sustainable protein source for the future. But what is PV-SCP and how does it compare with other protein sources?
Have you ever wondered what makes frozen food last so long in the freezer? The answer to this question lies 9,000 miles away in Antarctica.
Fermented foods are more than a flavorful companion to our dishes- they provide protection in a myriad of ways.
Friend, foe, or wary coexistence?The nature of relationships between fungi and bacteria are decided on a cheesy landscape.
Sourdough bread has been part of human history for millennials but where do its aromas come from?
micro-bites.org 