Microbes in “starter cultures” impart a distinctive tang and longer shelf life to food like sourdough bread, yogurt and kimchi through the process of fermentation. To get a better grasp of how microbes do this in fermented sausages, such as chorizo and pepperoni, researchers reporting in the Journal of Agricultural and Food Chemistry carefully show that these tiny organisms change the composition of fatty acids in these meats, contributing to many desirable traits.
- College students with disabilities at greater risk for substance abuse
- European survey shows alarmingly low awareness of erectile dysfunction
- Black women may be less likely to receive timely treatment for breast cancer
- COVID-19 and the decolonization of Indigenous public health
- Spike in new nut anaphylaxis in children at Halloween and Easter