Tag: fermentation
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What Foods Make You Smell More Attractive: Foods And Scent Perception
Understanding How What We Eat Affects Our Scent Our bodies aren’t just influenced by our genetic makeup and personal hygiene; what we eat can subtly shape how we smell to others. Each person has a unique scent profile, a kind of fingerprint formed by metabolism, hormones, and microbial activity on the skin. Some foods can…
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Gut hydrogenase: the hidden engine behind gut hydrogen production and Crohn’s disease
Introduction: A new look at the gut’s hydrogen economy In the complex world inside our intestines, microscopic microbes carry out countless reactions that influence health. Among these, the production and management of molecular hydrogen (H₂) have long been an underappreciated piece of the puzzle. A recent multinational study published in Nature Microbiology pinpoints the primary…
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Gut’s Hidden Hydrogen Engine: How a Key Enzyme Fuels Healthy Guts and Falters in Crohn’s Disease
Unveiling the gut’s hydrogen engine Scientists have long known that the human gut is a bustling metabolic reactor. Carbohydrates are fermented by trillions of microbes, yielding energy, beneficial short-chain fatty acids, and a spectrum of gases. Among these gases, molecular hydrogen (H₂) plays a surprising and crucial role. Rather than being a mere byproduct, H₂…
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A Hidden Hydrogen Engine in the Gut: How It Falters in Crohn’s Disease
Overview: A breakthrough in gut hydrogen metabolism Scientists have uncovered a key driver of hydrogen production in the healthy human gut and shown how its decline reshapes microbial energy networks in Crohn’s disease (CD). Published in Nature Microbiology, the study combines genomics, transcriptomics, and biochemistry to map the enzymes responsible for fermentative hydrogen (H₂) production…
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Ecological factors drive microbial communities in culturally diverse fermented foods
Introduction Traditional fermented foods from Nepal, South Korea, Ethiopia, and beyond are vibrant archives of microbial life. Researchers analyzed 90 samples across 24 food types — including vegetables, legumes, cereals, dairy, meat, and seafood — to understand what ecological factors drive the microbial communities that give these ferments their unique flavors, textures, and health implications.…
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Ecological Drivers of Microbial Communities in Diverse Traditional Ferments
Introduction: A Global Look at Traditional Fermentation Traditional fermented foods across Asia and Africa capture a remarkable spectrum of microbial life, from the tang of lab-borne LABs to the savory notes shaped by yeasts and molds. In a study sampling 90 foods spanning 24 types from Nepal, South Korea, Ethiopia, and Kazakhstan, researchers explored how…
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Japan’s Sake Brewing Moon Shot: DASSAI MOON Project Brings Space to the Sip
Overview: A Historic Brew Goes to Space The DASSAI MOON Project marks a bold leap for Japanese craftsmanship and space technology as it prepares the world’s first test brewing of sake in space. This ambitious collaboration between DASSAI Inc., the renowned Iwakuni-based sake house, and Mitsubishi Heavy Industries (MHI) seeks to push the boundaries of…
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DASSAI MOON Project: Space Sake Brewing Initiative
Introduction: A historic brewing ambition Japan is poised to make history again—not with a new whiskey or wine, but with sake. The DASSAI MOON Project represents the world’s first deliberate test brewing of sake in space. A collaboration between DASSAI Inc., the Iwakuni-based sake producer, and Mitsubishi Heavy Industries (MHI), the project envisions deploying purpose-built…