Research Topic: yeast biotechnology

Bioactive Potential of Tocosh Supplemented with Selenium-Enriched Saccharomyces Cerevisiae Biomass

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Researchers enhanced a traditional Peruvian fermented potato food called tocosh by adding selenium-enriched yeast. This combination reduced inflammation markers in immune cells without affecting its blood sugar impact or antioxidant properties. The resulting product shows promise as a functional food that could help people manage inflammatory conditions while improving nutritional content.

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Non-Targeted Metabolomics Analysis Reveals Metabolite Profiles Change During Whey Fermentation with Kluyveromyces marxianus

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Scientists fermented whey (a dairy byproduct) using a special yeast called Kluyveromyces marxianus to create a nutrient-rich food. Using advanced analysis, they found that fermentation breaks down large proteins and fats into smaller, more beneficial compounds including amino acids and omega-3 fatty acids. The fermented whey showed significant increases in health-promoting substances that could help reduce inflammation, prevent disease, and improve overall nutrition.

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