Fermentation – mycolab.ai

Editorial: Biosurfactants – next-generation biomolecules for enhanced biodegradation of organic pollutants, volume II

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Organic pollutants like oil, plastics, and pesticides are dangerous because they persist in the environment and accumulate in living organisms. Biosurfactants are eco-friendly molecules produced by microorganisms that can help break down these stubborn pollutants more effectively than traditional chemical methods. This research shows that biosurfactants can be produced cheaply using agricultural waste and have potential applications in cleaning up oil spills, treating contaminated soil, and even healing wounds.

Unveiling roles of beneficial gut bacteria and optimal diets for health

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Your gut bacteria are tiny living organisms that help digest food, support your immune system, and influence your overall health. Eating foods rich in fiber, fermented products like yogurt and kimchi, and colorful fruits and vegetables helps grow these beneficial bacteria. When your gut bacteria become unbalanced, it can lead to inflammation and various diseases, but eating the right foods can restore balance and improve your health.

An Overview of Microorganisms Immobilized in a Gel Structure for the Production of Precursors, Antibiotics, and Valuable Products

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Scientists have developed methods to trap bacteria and fungi inside gel structures, similar to tiny capsules. These immobilized microorganisms can produce antibiotics and other useful medicines more efficiently and continuously than free-floating cells. The gel structures protect the cells, allow them to be reused multiple times, and reduce production costs, making medicine manufacturing faster and cheaper.

The phenomenon of strain degeneration in biotechnologically relevant fungi

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Fungi used in industries to produce antibiotics, enzymes, and other useful products sometimes mysteriously lose their ability to produce these substances effectively. This review explains why this happens through various mechanisms including genetic changes, chemical modifications of genes, and stress responses. The authors provide practical strategies to prevent this loss of productivity, such as careful strain selection, proper storage methods, and tailored bioprocess design to maintain stable production.

The role of Micro-biome engineering in enhancing Food safety and quality

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Microbiome engineering uses advanced biotechnology to strategically modify helpful bacteria in food to make it safer and higher quality. By using tools like CRISPR gene editing and engineering beneficial probiotics, scientists can prevent food spoilage, reduce harmful bacteria, improve nutrition, and create better-tasting foods. These innovations could reduce reliance on synthetic preservatives and chemicals while addressing global food safety challenges and helping combat malnutrition.

Solid-state fermentation as a strategy for improvement of bioactive properties of the plant-based food resources

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This review explains how fermentation—a natural biological process—can enhance the health-promoting compounds in plant-based foods. By using specific fungi and bacteria on solid plant materials, scientists can increase beneficial antioxidants and proteins that may help prevent chronic diseases. This method is more environmentally friendly and cost-effective than traditional extraction techniques, making nutritious plant foods even healthier.

Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia

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This research optimized how to grow oyster mushroom mycelium in laboratory conditions to produce high-protein food ingredients. The scientists tested different nutrient sources, sugar types, and pH levels to find the best growing conditions. They discovered that adding urea and using amaranth flour as a base nearly doubled the protein content, making oyster mushroom mycelium a promising sustainable alternative to animal proteins.

Purification and Biochemical Characterization of a Novel Fibrinolytic Enzyme from Culture Supernatant of Coprinus comatus

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Scientists discovered and purified a powerful enzyme from the medicinal mushroom Coprinus comatus that can dissolve blood clots and prevent dangerous blood vessel blockages. This enzyme works in two ways: it can directly break down clots and also activate the body’s natural clot-dissolving systems. The enzyme is much smaller and safer than current blood-thinning medications, making it a promising natural alternative for treating heart disease and stroke.

Mechanism Underlying Ganoderma lucidum Polysaccharide Biosynthesis Regulation by the β-1,3-Glucosyltransferase Gene gl20535

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Researchers studied a gene called gl20535 in the medicinal mushroom Ganoderma lucidum that controls how the fungus makes beneficial polysaccharides. When they increased this gene’s activity, the mushroom produced significantly more polysaccharides with improved composition. The gene works by controlling sugar pathways and related enzyme production, and the mushroom compensates when this gene is reduced. These findings could help improve the production of medicinal mushroom products for food and health applications.

Techno-economic analysis of a novel laccase production process utilizing perennial biomass and the aqueous phase of bio-oil

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Researchers developed a new method to produce laccase, a useful enzyme with many industrial applications, by growing oyster mushrooms on prairie plants and waste materials from bio-oil production. Through optimization experiments and economic modeling, they found that this process could produce laccase at prices significantly lower than current commercial enzyme products, making it economically viable at small to moderate production scales. The method has the added benefit of providing farmers with a financial incentive to grow perennial prairie plants instead of traditional crops, supporting ecological and soil health improvements.

Research Keyword: Fermentation