Biomarker (BMKGENE) America’s Post

🎉 Happy National Pickle Day! 🥒 Did you know that the humble pickle is more than just a tasty snack? It's also a perfect example of how microbiomes shape the world around us — even in your jar!   Pickling, like fermentation, relies on a diverse community of bacteria (aka, the microbiome) to transform cucumbers into the tangy pickles we love. These microbes, particularly Lactobacillus species, work their magic to preserve food while enhancing flavor and even boosting health benefits.   At BMKGENE, we specialize in microbiome sequencing, helping businesses understand and harness the power of microbes in food, health, and beyond. Whether you're creating the next generation of fermented foods or researching new microbial applications, we’re here to help you decode the hidden world of microbes.   So, this National Pickle Day, let’s celebrate the science of fermentation, the microorganisms that make it possible, and the wonders of the microbiome! 🌱🔬   #NationalPickleDay #Microbiome #FermentationScience #MicrobialInnovation #Biotech #FoodScience #Pickles #HealthyMicrobes #SequencingSolutions

📣 Echoes from PIMENTO community – released a new Special Issue managed by Photis Papademas #Microbial communities in #fermented products are dynamic ecosystems that drive the transformation of raw materials into new products. These communities, comprising #bacteria, #yeast, and #moulds, with their complex metabolic interactions, contribute to unique flavours, tastes, and health benefits. Take a look at the recent collection of articles in the special issue managed by PIMENTO member Photis Papademas with other colleagues: https://lnkd.in/dGHuuN_W. It is a way to understand how these microbial communities are crucial for optimizing #fermentation processes and harnessing their full potential for hedonistic, #nutritional and #health benefits! “[…] although the microbial communities of fermented products have been extensively assessed, especially in the case of products with commercial significance, novel approaches and insights are frequently presented. These, apart from improving our understanding of microecosystem development, reveal new possibilities and alternatives for ##future research” (doi: 10.3389/fmicb.2024.1408480).

🌱✨ Discover the transformative art of fermentation! ✨🌱 At the intersection of science and creativity lies fermentation—a practice as ancient as civilization itself. From the effervescent tang of kombucha to the savory spice of kimchi, every fermented dish not only tantalizes our taste buds but also carries a rich history of transformation. Fermentation is more than just food; it's a testament to our connection with nature and the microbial world. As simple ingredients like cabbage and flour undergo fascinating changes, they reveal hidden health benefits too, aiding gut health and supporting our immune system. Whether you're a seasoned expert or a curious beginner, fermentation invites you on a culinary journey that is accessible to all. With just a jar, some salt, and a sprinkle of patience, anyone can embrace this age-old practice. Curious to learn more about the profound impacts of fermentation on our kitchens and our health? Dive into our latest article: [The Art of Fermentation](https://lnkd.in/e7Xpwr2a). #Fermentation #CulinaryArts #Probiotics #HealthyEating #GutHealth #FoodScience #Microbiology #SustainableLiving

Excited to share our latest publication in the Asian Food Science Journal! Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties Date of Publication:July 9, 2024 In this study, we explored the innovative use of Gondhoraj (Citrus hystrix) zest as an edible wrap to extend the shelf-life of chicken breast. Our research delves into the physicochemical characteristics, antioxidant potential, and antibacterial properties of this natural wrap, highlighting its efficacy in preserving meat quality. We are thrilled to contribute to the field of food science with sustainable and natural preservation methods. Special thanks to my co-authors and the team for their hard work and dedication. Read the full article https://lnkd.in/gWhi6NtF #FoodScience #Sustainability #Antioxidants #Antibacterial #Research #ShelfLife #EdibleWraps #Gondhoraj #CitrusHystrix #AsianFoodScienceJournal

Your Gut's Connection to What You Eat Image by LEEROY Agency from Pixabay Are you what you eat? Biggest-ever catalogue of food microbes finds out https://lnkd.in/g_iMqj5A By Ewen Callaway A groundbreaking study has revealed that the food we eat directly influences our microbiome—the collection of bacteria, fungi, and other microbes in our bodies. Researchers sequenced DNA from nearly 2,000 foods and found that a small but significant portion of our microbiomes comes from what we consume. Fermented foods like cheese, sauerkraut, and kefir were particularly rich in diverse microbes, some of which had never been seen before. The study also showed that there is a notable overlap between the microbes found in food and those in our gut, especially in newborns. This research opens the door to a deeper exploration of how these microbes impact our health and the potential to develop new foods with unique properties. #WesternCanadaReason #wecanreason #criticalthinking #skeptics #science

#FoodScience #AncientFoods - Highlighting the role of past human activities in shaping the evolution of human-related microbes. A cheese found in northwestern China, dating back 3,600 years, is now the oldest known cheese ever discovered! This fascinating discovery, published in the journal Cell, reveals insights into ancient food science and human interactions with Lactobacillus over millennia. It’s a remarkable look into the evolution of food preservation and our relationship with microbes—a Friday science fact worth sharing! #FoodScience #AncientFoods #Lactobacillus #CheeseLovers #FoodInnovation Read more here - https://lnkd.in/gtvMbc_i

In this episode of The Art of Being Well, I’m joined by Catharine Arnston, the founder of ENERGYbits for an enlightening discussion about the life-changing potential of algae. From her initial research into alkaline foods to her discovery of algae’s remarkable benefits, Catharine shares insights on how this superfood can support energy, cellular health, and longevity. We dive into the science behind algae’s nutrient density, including its protein, vitamins, and minerals, and discuss how it’s one of the most sustainable food sources on the planet. Listen now: https://lnkd.in/euarxi8H

"Sweet success in food innovation! Thrilled to have participated in the poster presentation at ICFoST (Indian Convention of Food Scientists and Technologists) in January 2023. Presented our poster on "Production of Lycopene Rich Cookies from Berries" and received a certificate of appreciation! Lycopene, a powerful antioxidant, has numerous health benefits. Our research aimed to create a delicious and nutritious cookie using berry extracts. Grateful for the opportunity to share my work with fellow food scientists and enthusiasts. Team: Merine Francis, Seetha B S❤️ #ICFoST #FoodScience #Lycopene #BerryCookies #FoodInnovation"

Supply Change PhD Fellow Minami O. shares the latest on novel foods and alternative proteins. In a Substack post, Minami discusses her experience at the Future Food Tech Alt Proteins, a conference dedicated to discussing these challenges by the biggest stakeholders and most active players in the alternative protein industry. Our very own Shayna Harris participated in a panel discussion on “Boosting Investor Confidence: Adapting Innovative Financing Models to Overcome the Trough of Disillusionment.” Throughout the conference, recurring topics onstage included discussions of early corporate engagement, the rise in hybrid products, and new studies on consumer acceptance of novel proteins. Check out the full blog post to learn about the top trends in the alternative protein field that everyone is talking about - linked below! https://lnkd.in/gE-TCyZ5