Unraveling the hidden concerns and long-term health effects of the chemical cocktail in our daily bread. The increasing presence of chemical additives and| Sourdough - transform your bread & your health
Aspergillus oryzae (A. oryzae) is a filamentous micro-fungus that is used from centuries in fermentation of different foods in many countries all over the world. This valuable fungus is also a rich source of many bioactive secondary metabolites. Moreover, A. oryzae has a prestigious secretory system that allows it to secrete high concentrations of proteins into its culturing medium, which support its use as biotechnological tool in veterinary, food, pharmaceutical, and industrial fields. This...| SpringerOpen
The Israeli biotech has developed an AI precision fermentation platform to produce cow-free dairy proteins using the fungus Aspergillus oryzae. The fungus| Cultivated X