Tag: Microorganisms

A single bacterial cell can divide and create a new generation in as little as 20 minutes under ideal conditions, a process heavily dependent on the availability of specific nutrients. Bacteria, like all living organisms, require a steady supply of energy, carbon, nitrogen, and other elements to grow and multiply. The specific nutrients bacteria like vary significantly depending on the species and their metabolic capabilities.

Over the past decade, demand for fermented and plant-based foods has surged, with many health-conscious consumers wondering: does fermentation destroy protein?. This process, instead of being destructive, is a powerful tool for unlocking and enhancing the nutritional quality of proteins in many foods.

It’s a little-known fact that your body doesn't produce vitamin B12 on its own. In reality, the essential nutrient that keeps your nerves and red blood cells healthy is made by certain bacteria and archaea, not by human cells.

Over 100 years have passed since the first discovery of cyclodextrin, which originates naturally from the bacterial breakdown of starch. This family of cyclic oligosaccharides is not found in foods, but is biosynthesized by specific microorganisms and can be prepared using starches from common crops like corn and potatoes.

According to one study, precision fermentation could reduce dairy's greenhouse gas emissions by up to 97% compared to traditional methods. This innovative technology is at the heart of how is animal-free dairy made, using genetically engineered microorganisms to produce dairy-identical proteins.

The D-value, or decimal reduction time, is the time required at a specific temperature to achieve a one-log (90%) reduction in a microbial population. This critical parameter is a cornerstone in food safety, especially for designing effective thermal processes to ensure products are safe for consumption and have a long shelf life.

According to food safety experts, freezing temperatures halt the growth of most microorganisms but do not destroy them effectively. This is why freezing fruit does not pasteurize it, and safe handling is critical to prevent foodborne illness.

According to the International Scientific Association of Probiotics and Prebiotics (ISAPP), a dose of at least one billion Colony-Forming Units (CFU) is the minimum effective amount for a product to be labeled as a probiotic. This fact suggests that 1 billion CFU is not considered excessive, but rather a foundational starting point for many individuals seeking to support their gut health.

According to probiotic manufacturers, leaving refrigerated probiotics out for a short time, up to two hours, may not significantly compromise their potency. However, the exact duration a probiotic can survive unrefrigerated depends heavily on its specific formulation and the surrounding environmental conditions.

Despite its prevalence in animal products, the original source of vitamin B12 is not an animal at all, but rather specific types of bacteria and archaea. It is an essential nutrient for human health, playing a crucial role in DNA synthesis, nerve function, and red blood cell formation.