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Lactic Acid Bacteria in Fermented Foods Uses Hybrid Metabolism, Scientists Find
University of California, Davis and Rice University researchers discovered a previously unknown energy metabolism in lactic acid bacteria, essential in creating fermented foods. The species Lactiplantibacillus plantarum was found to have used a single pathway that "simultaneously blends features" of fermentation and respiration in the primarily fermentative microbe.
Latest Research Articles
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Scottish Chef Makes Delicacies Out of Squirrels to Combat Invasive Species: Discussing Invasivorism
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New Study Reveals Chewing Sugar-Free Xylitol Gum During Pregnancy Reduces Preterm Births
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Developing Storm System to Bring Severe Weather in the Eastern Half of the United States
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Elon Musk’s Company Neuralink Is Being Accused on Animal Abuse
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Brink of Extinction: US Government Proposes Prostrate Milkweed Plant as Endangered Species
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Saxaul Tree: Saudi Arabia Use This Drought-surviving Tree for Climate Defence
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Massive Asteroid with a Size of the Empire State Building to Fly by Earth on Friday
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Lichens: Tiny Organisms Struggle to Adapt as Earth Is Heating up Quickly
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Earthquakes Detected Near North Korea Nuclear Site as Testing Resumes
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Government Agencies Report One Foot Sea-Level Rise by 2050
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Experts Believe There Are More Cryptic Species Hiding in Plain Sight in Nature
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Mummified Ice Age Pup Allowed Today's Scientists to Learn About Dog's life