A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.
source https://www.sciencedaily.com/releases/2025/04/250408121847.htm
Sulfolobus islandicus: Expanding the genetic toolkit for drug delivery and
biotechnology applications
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Sulfolobus islandicus, an archaeal model organism, offers unique advantages
for metabolic engineering and synthetic biology applications owing to its
abili...
22 hours ago
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