banner
Camembert cheese

New research presents interesting findings on how wild strains of molds evolved into the ones used in cheese production today. The insights may help scientists better understand the evolution of other microbes used to produce fermented foods.

The various fungi that grow on foods contribute to the flavors that develop when the foods are fermented. For example, the domesticated strain, Penicillium camemberti, is a mold used to produce Camembert cheese. The research team at Tufts University, which studies the microbial diversity in fermented foods, found that some wild strains of Penicillium molds evolved in a matter of a few weeks to resemble what they called their “domesticated cousin,” Penicillium camemberti.

The researchers report that their findings suggest that wild strains of Penicillium could be deliberately domesticated to produce a new range of flavors in cheese and other fermented foods. The study is published in mBio and is described in a press release provided by the American Society for Microbiology.

More from IFTNEXT right arrow

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

Latest News right arrow

Purina invests $167 million to expand U.S. production

Nestlé Purina has announced it will expand its operations in Cumberland County, Pa., hiring 94 additional employees and adding new processing and packaging lines to its Mechanicsburg location.

USDA provides an update on 2019 Tyson beef plant closure and COVID-19 investigation

The report, prepared by USDA’s Agricultural Marketing Service in coordination with the Office of the Chief Economist, summarizes market conditions, fed cattle prices, boxed beef values, and the spread before and after the fire and plant closure at the Tyson Holcomb, Kan., plant, and before and during the COVID-19 pandemic.

Lee Kum Kee awarded LEED Platinum certification for Xinhui production base

Lee Kum Kee, an Asian sauce provider, has announced that its Xinhui Production Base was awarded LEED (Leadership in Energy and Environmental Design) Platinum certification.

Amazon unveils ‘smart’ shopping cart

According to the Associated Press, Amazon has debuted a new smart shopping cart called the Dash Cart.

Diageo to launch Johnnie Walker in 100% plastic-free, paper-based bottle

Diageo, makers of Johnnie WalkerSmirnoff, and Guinness, has created a 100% plastic-free and paper-based spirits bottle, made entirely from sustainably sourced wood.