Finperform’s Post

Groundbreaking research Combining Root Microorganisms can Enrich the Taste of Tea. Research definitively proved that the flavor of tea can be significantly enhanced through the deliberate manipulation of root microorganisms. A series of experiments clearly demonstrated that by intentionally altering the microbial community in a plant's roots, scientists could distinctly elevate the quality of the tea produced. The study unequivocally revealed that the introduction of specific bacteria into the roots, which promote the production of the amino acid theanine, is the key to unlocking superior flavor characteristics in tea. The presence of theanine in tea was definitively linked to the umami flavor, often described as savoriness. To accomplish this, researchers meticulously extracted 21 bacterial strains from rougui roots and expertly developed an experimental microbial blend, aptly named SynCom. Strikingly, the incorporation of live SynCom into the roots resulted in a remarkable increase in theanine levels across all tea varieties, particularly when cultivated under low nitrogen conditions, after a precisely monitored period of 20 days. Feel free to explore further information on how combining root microorganisms can enrich the taste of tea. For more details, you can click on the following link: https://lnkd.in/dB3YhKSv. #agricissexy #groundbreakingresearch #syncom #followers #highlights

🌐 Exploring the Depths of Table Olive Integrity: A Metagenomic and Volatilomic Perspective 🌐 📢 Attention! We're thrilled to share a groundbreaking article from our latest issue that's making waves in the world of table olive production. 🔬 "Analytical aspects of metagenomic and volatilomic approaches that advance table olive integrity research" takes a deep dive into the microbial universe of table olive fermentation, revealing how these ancient foods are transformed through science. 🧫 🌱 Learn about: - The role of lactic acid bacteria and yeasts in fermentation - The impact of processing methods on the final product's nutritional value - How advanced 'omics' technologies are shaping the future of table olives 📈 This study is a game-changer for: - Enhancing the safety and quality of table olives - Developing consistent, high-quality products with desired health-promoting properties - Understanding the geographical and cultivar-specific nuances of table olives 🌿 Join us as we explore the cutting-edge of food science and celebrate the research that propels our industry forward. Read the full article to gain insights into the microbial symphony that creates the flavors and qualities we cherish in table olives. 🔗 Discover more at https://lnkd.in/gk_efaRr #TableOliveResearch #MetagenomicsInFood #Volatilomics #FoodScienceInnovation

In this post, we’ll explore the cultural history of watermelons, the science behind fermentation, and how to create this unique treat at home. #recipes #fermentation https://lnkd.in/eufe53Aw

Saccharomyces cerevisiae variety diastaticus, also know as S. cer. var. diastaticus or diastatic S. cerevisiae, has been a frequent topic of conversation within the brewing industry. This species of yeast is most notably used in Belgian style beers including the saison, blond and pale ale, dubbel, tripel, golden and dark strong ale, and bière de garde, among modern hybrid styles like the Belgian or White IPA. Recent studies have revealed new information regarding the ability of S. cer. var. diastaticus to ferment complex carbohydrates such as dextrins or starches. Due to potential issues associated with the presence of wild S. cer. var. diastaticus in the brewing environment or the cross-contamination of commercial diastatic yeast, advanced methods for detecting the organism have also been introduced. Applying these recent developments while researching S. cer. var. diastaticus strains in the Wyeast Culture Collection resulted in the findings discussed here: https://lnkd.in/gGsJJ-Bx

🍷 "The remarkable effects of the non-volatile matrix of wine on the release of volatile compounds evaluated by analysing their release to the headspaces" 🔍 Full article: https://bit.ly/4cAqXmA 👉 Published in #OENOOne in cooperation with #IVAS2022 (In Vino Analytica Scientia conference), held in July 2022. 🇪🇸 Six Spanish #wines with different wine-making styles were completely dearomatised and later reconstituted to their original volume with a standard volatile solution containing 15 wine #aroma compounds with broad differences in physicochemical characteristics. The headspace composition of the reconstituted wines was evaluated using an automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatography–mass spectrometry (GC–MS). This method provides a snapshot of the volatile profiles transferred to the #headspace in non-equilibrium conditions. 🔬 The results showed that the non-volatile #matrix of the wine significantly affected the transference to the headspace of the 15 aroma compounds. Differences between wines for #butanoic and #hexanoic acids, DMS and vanillin are above factors 5, 4 or 3, respectively, while for ethyl acetate, ethyl decanoate, 3-methylbutan-1-ol, 2-phenylethan-1-ol or 4-ethylphenol are close to a factor 2. Only ethyl butanoate was uniformly transferred. The release of DMS was related to copper levels, while pH explained part of the release of fatty acids. However, most effects of #volatility are difficult to explain. 💡 Results strongly indicate that a sample-specific correction for volatility is required to interpret the #sensory effects of aroma volatiles. 👏 Thank you to the authors Ricardo Lopez, Yan Wen and Vicente Ferreira for publishing your work in #OpenAccess! Universidad de Zaragoza / Instituto Agroalimentario de Aragón (IA2)

How did Indonesian dessert contribute to the development of microbiology? How to flavor traditional Irish seaweed porridge? Why do we like Japanese soups so much? Why are green algae pink? What did the Kyoto innkeeper Tarozaemon do with leftover blocks of seaweed jelly in 1658, and how does his thriftiness still help us in the kitchen today? The article "Stories of Algal "E" s" (Příběhy řasových éček) by Dr. Richard Lhotsky of the ALGATECH Centre - Inst. Microbiol. Czech Acad. Sci. brings interesting stories of food additives, familiarly called "Es", that come from #algae. The article can be found in the current issue of the magazine Vesmír (https://vesmir.cz/cz/), which focuses on "Food additives" as the topic of the month. Article is in Czech. More at www.alga.cz

🆕 New review article published in #OENOOne: "Influence of #yeasts on wine #acidity: new insights into Saccharomyces cerevisiae" 🔗 Freely available at: https://lnkd.in/dUatmY5Q ____________ 🍷 #Climatechange is strongly affecting the #winemaking sector, notably by decreasing wine #acidity due to lower malic acid levels in the grapes. Wine-related microorganisms can greatly affect the organic acid contained in #wines as they are able to metabolise or synthesise different acids. Major advances in biochemistry, ecophysiology and molecular biology have led to numerous yeast strains being selected for that have specific oenological properties, including acidity modulation. 🔍 The yeast #Saccharomycescerevisiae is the most extensively studied species, harbouring both malic acid-consuming and producing strains which are of interest in various #vinification itineraries. Yeast-derived acidification of wines can indeed be achieved via #malicacid production by S. cerevisiae, as well as via #lacticacid production by Lachancea thermotolerans. Co-fermentations of these two species become promising tools to manage wine acidity while ensuring fermentation completion and #wine quality. Deacidification of wines via malic acid consumption is relevant in cooler winemaking regions, and/or for shortening malolactic fermentation and thereby increasing wine stability. 👉 This review delivers an in-depth overview of the effect of various oenologically relevant yeasts on #wineacidity, with a focus on the latest findings on novel (de)acidifying S. cerevisiae strains. ✏️ Authors: Charlotte Vion, Nadine Yeramian, Ana Hranilovic, Isabelle Masneuf-Pomarede, Philippe Marullo ISVV - Institut des Sciences de la Vigne et du Vin / Université de Bordeaux / INRAE Nouvelle-Aquitaine Bordeaux / Bordeaux Sciences Agro / BIOLAFFORT / LAFFORT

Coffee quality is a result of various factors, including genetic variety, cultivation environment, and post-harvest procedures. Microbial communities play a crucial role during fermentation, influencing the sensory characteristics of the final product. A recent study delves into the coffee-associated microbiome, shedding light on its functionalities and impact on fermentation processes. Understanding these plant-microorganism interactions is key in enhancing coffee quality. ☕ #CoffeeQuality #MicrobialCommunities #FermentationProcesses https://lnkd.in/dkpce4HJ 🌿

Natural wine is produced through the natural fermentation of grape juice without any external additives. But what sets it apart from classical wine? 💡 In our latest application note, we explored the differences between natural wine, red wine, and grape juice. Using two rapid and simple chromatographic methods, we analyzed sugars, alcohols, organic acids, and phenolic compounds in these beverages. 🔬 We developed a method using an ion exchange column, a refractive index detector (RID), and a diode array detector (DAD). Additionally, a reversed-phase LC method was developed and optimized for determining phenolic compounds using the DAD. The combination of these two separation modes with two different detectors in one system enabled the qualitative detection of approximately 20 substances in wine and juice. ✅ Learn more in our new application note. 👇 #thinklc #thinkknauer #wine #hplc Julia Wesolowski, Yannick Krauke, Dr., Juliane Kramer, Giorgia Greco, PhD

Natural wine is produced through the natural fermentation of grape juice without any external additives. But what sets it apart from classical wine? 💡 In KNAUER latest application note, they have explored the differences between natural wine, red wine, and grape juice. Using two rapid and simple chromatographic methods, we analyzed sugars, alcohols, organic acids, and phenolic compounds in these beverages. 🔬 They developed a method using an ion exchange column, a refractive index detector (RID), and a diode array detector (DAD). Additionally, a reversed-phase LC method was developed and optimized for determining phenolic compounds using the DAD. The combination of these two separation modes with two different detectors in one system enabled the qualitative detection of approximately 20 substances in wine and juice. Read more in their new application note. 👇 For all UK enquiries please contact Verulam Scientific Ltd - The UK official distributor and service provider for KNAUER.   Speak to a member of our technical team at enquiries@verulamscientific.com or call 01234 381000 to see how we can help you.   Alternatively, you can view our dedicated web page | https://lnkd.in/eg6tCVwr   #hplc #uhplc #uldc #chromatography #pumps #analyticalinstruments #analyticalchemistry #verulamscientific #knauer #thinkknauer #separation #biopurification #ukdistributor #knauerdistributormeeting #osmometry #LNP #dosingpumps