MSU Department of Biosystems and Agricultural Engineering’s Post

The most studied probiotic for diarrhea

🎥 𝗗𝗶𝘀𝗰𝗼𝘃𝗲𝗿 “𝗛𝗲𝗻𝗿𝗶 𝗕𝗼𝘂𝗹𝗮𝗿𝗱 𝗮𝗻𝗱 𝘁𝗵𝗲 𝗥𝗼𝗼𝘁𝘀 𝗼𝗳 𝗣𝗿𝗼𝗯𝗶𝗼𝘁𝗶𝗰𝘀”! 🌿 Immerse yourself in the fascinating story of agronomist Henri Boulard and his passion for plants and yeast, the living micro-organisms that cause fermentation. This captivating docu-fiction transports us to early 20th-century Indochina, where Boulard made a revolutionary discovery: the first probiotic yeast strain used in human medicine.

🎬 Explore the origins of the initial probiotic yeast strain used in human medicine, discovered by the founder of Biocodex! 🔬🦠🛡️ #Probiotics #Microbiota #GutHealth #MicrobiomeScience #MedicalInnovation #HealthHistory #Biocodex

A new scientific article has been published with interesting results: "Seed Priming with Vegetal Protein Hydrolysate Enhances Germination and Early Seedling Growth in Cucumis sativus L" It shows the benefits of using Trainer as seed priming treatment for enhancing early seedling growth and seed germination in cucumbers especially under salinity conditions. The whole article is here: https://lnkd.in/dG9RsXG3

Mature cheese for the lactose intolerant. Like 3500-years-old-mature. Cheese remnants have been found smeared on the heads and necks of Bronze age Xiaohe mummies in far west China. The cheese scraps contained biochemical markers of goats, fermenting microbes, ruminant milk and lactic acid bacteria. (No mouse markers?) This suggests that the ancient production methods significantly reduced the lactose content of the cheese—welcome news for local Xiaohe people, who, based on their genetics, were likely lactose intolerant. More info in this write up of a Cell paper. Elizabeth Giovannitti-Nowak #AncientCheese #BronzeAgeFinds #LactoseFriendly

Structure of betanidin in microfiltered red-purple pitaya concentrate obtained via 1D and 2D NMR analysis in DMSO-d6. This pitaya-based "colorant" was developed at Embrapa Agroindústria Tropical, coordinated by Guilherme Julião Zocolo e Ana Paula Dionísio. For more, visit our article published in the Journal of Food Science @IFT: https://lnkd.in/dPpn3dQk

What's the deal with microbial inoculants? Are they a miracle product for improving crop yield or not worth the money? Scientists at the University of Kansas analyzed 302 trials on the performance of microbial inoculants. They determined that only one in nine commercial mycorrhizal inoculant products demonstrated both beneficial crop growth and sufficient arbuscular mycorrhizal hyphal colonization. Find more details from our ATTRA news page https://buff.ly/49CovvC and learn more about how microbial inoculants work and factors to consider before buying and using these products from our free ATTRA publication Microbial Inoculants, at https://buff.ly/3OS5Gev

🚨 📰 New paper just out in collaboration with Giovanni Mian 🍷 🍇 😎 Exploring the Influence of Soil Salinity on Microbiota Dynamics in Vitis vinifera cv. “Glera”: Insights into the Rhizosphere, Carposphere, and Yield Outcomes

Quantifying the delectable ooze of creme egg filling!! #rheology #texture #excessiveuseofppe ;)

Hi.. I am sharing the link of my recently published paper on inhibitory activity of lImosilactobacillus fermentum on Microsporum canis. https://lnkd.in/gh7Gymii