A newly discovered specific trait of the yeast Saccharomyces boulardii may help give the yeast strong probiotic properties.
The researchers from Flanders Institute for Biotechnology learned that S. boulardii produces unusually high levels of acetic acid, which is what can make the yeast such a powerful probiotic. Acetic acid inhibits the growth of microorganisms. Previous research involving whole-genome DNA sequence analysis showed that S. boulardii is closely related to S. cerevisiae, the yeast species used in beer brewing, wine making, and baking. “They have an almost identical genome sequence, making the genetic basis of probiotic potency in S. boulardii puzzling,” write the researchers in the published study.
Through pooled-segregant whole-genome sequence analysis of the parent strains of S. boulardii and S. cerevisiae, the researchers determined two mutations unique to S. boulardii that are responsible for the ability to produce high amounts of acetic acid. They then used CRISPR/Cas genome editing to modify how much or how little acetic acid could be produced. The next steps are to test the probiotic effects in animal models.
Read more about the research in Genome Research. Press release is provided by Flanders Institute for Biotechnology.
A novel approach to 3-D printing has allowed researchers from the Singapore University of Technology and Design (SUTD) to 3-D print chocolate-based products at room temperature using cold extrusion.
Sour is one of the five basic tastes that humans can detect, and researchers from the University of Southern California have identified a sour taste receptor that sheds light on how sour taste is sensed.
Low-fat potato chips often fall short in terms of acceptable texture compared to full-fat versions. A new technique offers insights into texture attributes and could be used to help manufacturers develop tastier low-fat chips.
Cultured meat offers a multitude of environmental benefits but unless its taste and texture approach that of whole-muscle beef or chicken, the cell-based products are unlikely to achieve broad commercial success.
Motif FoodWorks, the animal-free ingredient company, has announced a partnership with the University of Queensland (UQ) in Brisbane, Australia, to test and identify new formulations to improve the texture of plant-based meat products through in vitro processing.
Hostess Brands has entered an agreement to acquire Voortman, a manufacturer of premium, branded wafers as well as sugar-free and specialty cookies, from Swander Pace Capital for approximately $320 million in cash.
Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.
Hershey Foods’ third-quarter results exceeded Wall Street analysts’ estimates, thanks to pricing increases and the company’s expanded portfolio of healthier snacks, Reuters reports.
A poll conducted by Monmouth University finds that among a list of eight top-selling types of candy for Halloween, the most popular one by far is Reese’s Peanut Butter Cups, with 36% of Americans picking this as their favorite.
