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Fermentation

Environment

Researchers develop system for on-farm biofuel and animal feed production

Building on methods used by farmers to produce silage for feeding livestock, Japanese researchers have developed a technology for simultaneous biofuel and animal feed production which doesn't require off-site processing. The solid-state fermentation (SSF) system captures ethanol produced as a result of fermentation resulting from wrapping rice plants grown to feed livestock in a plastic-covered bale containing yeast, enzymes and bacteria.Read More

Science

Fraunhofer developing polymer test to ward off skunky beer

There's nothing quite as refreshing as a glass of beer on a hot day and nothing more disgusting than discovering that the beer has gone off in the bottle, leaving a sour, cloudy mess. To save innocent palates and Sunday barbecues, the Fraunhofer Institute is developing a new polymer powder that can quickly detect pathogens in beer before they can ruin the brew. Read More

Environment

Resurrected process converts sugar directly into diesel

Researchers at the Energy Biosciences Institute (EBI) are generating bio fuels from renewable sources, such as sugar and starch, using a process that could be commercialized in as little as five to ten years. Although the fuels are currently more expensive to produce than those made from petroleum, they contain more energy per gallon than ethanol and the researchers say that, if adopted, could help to cut greenhouse gas emissions from transportation.Read More

Around The Home

New yeasts could mean better-tasting light beers

Light beers are often promoted as being “light-tasting,” but light-tasting beer certainly isn’t to everyone’s liking. Many people go for light beers only because they’re watching their weight, but would still prefer a beverage that was dark and full of flavor. Those people will doubtless be glad to hear that the European Union is investing 3.4 million Euros (about US$4,183,835) in a yeast research program, aimed at producing new products for the food industry. One of the possible outcomes of the research - tastier light beers. Hurray for science!Read More

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