Probiotic Technology: Postbiotics and Microbial Health
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Delves into the characteristics and health benefits of Akkermansia muciniphila, a bacterium found in the gut, and discusses future health solutions based on its unique properties.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Explores the evolution and function of protein-repair machineries, emphasizing the role of ATP-fueled unfolding machines in preventing protein aggregation and promoting proper folding.
Explores the future of sustainable proteins, including plant-based, cultivated, and fermentation methods, highlighting gene editing and CRISPR-Cas9 technologies.
