Scientists sequenced the complete genetic code of a soil bacterium called Bacillus licheniformis strain KNU11. This bacterium produces powerful enzymes and can break down pollutants, making it useful for cleaning up environmental contamination and promoting plant growth. The genetic blueprint revealed over 4,000 genes that enable these beneficial capabilities.
Researchers isolated and studied a new polysaccharide from the wood-decaying mushroom Spongipellis borealis. This polysaccharide is composed mainly of glucose, galactose, and mannose sugars and acts as a natural stabilizer for important enzymes used in biotechnology. When this polysaccharide is added to enzyme preparations, it significantly improves their stability and performance under various conditions, making it promising for industrial and medical applications.
This study examined how a protease enzyme extracted from Cordyceps militaris mushrooms can tenderize tough meat from older laying hens. When applied as a marinade at 4-6% concentration, the mushroom enzyme activated the meat’s natural tenderizing enzymes and improved texture comparable to commercial papain. The treatment also enhanced the savory umami taste while limiting damage to connective tissue, offering a natural alternative for improving affordable spent hen meat.