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Hetero-Fermentation in Lactic Acid Bacteria
Lactic acid bacteria (LAB) have different ways of metabolizing nutrients depending on species. Homo-fermentation produces lactic acid,...

Sylvia Rose
Feb 232 min read
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Candida Species: the Good Yeasts
Candida yeasts are prevalent in nature, environment, food, fermentation and human health. Over 200 Candida species are identified, most...

Sylvia Rose
Feb 233 min read
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Nucleic Acids: Nature, Environment & Health
Nucleic acids include DNA and RNA. They store, transmit and express genetic information in all living organisms. They define human...

Sylvia Rose
Feb 223 min read
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Glutamates: Umami Flavors & Brain Cells
Glutamates enhance flavors like umami, making them invaluable in cuisine. One of the best known forms is monosodium glutamate (MSG),...

Sylvia Rose
Feb 223 min read
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Umami the Fifth Taste: Science & Cuisine
Umami comes from the Japanese for "taste," applied to savory flavors. The four basic tastes are sweet, sour, bitter, and salty. Umami is...

Sylvia Rose
Feb 222 min read
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Compost Heat: Microbes & Decomposition
Compost is created by billions of microbes in a natural exothermic process of biological oxidation, generating heat to make rich soil...

Sylvia Rose
Feb 213 min read
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Compost: Heart of Sustainable Gardening
Compost is the heart of sustainable gardening. Composting turns scraps into nutritious soil, with help from microbes and other organisms....

Sylvia Rose
Feb 214 min read
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How to Make a Sourdough Starter
A sourdough starter is a living mixture of microbes, flour and water giving sourdough its unique flavor and texture. Often called the...

Sylvia Rose
Feb 204 min read
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Kazachstania humilis: Friendly Artisan Yeast
Kazachstania humilis ( Candida milleri , Candida humilis ), is familiar in sourdough and other fermentation. Favored by artisan...

Sylvia Rose
Feb 203 min read
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Kahm Yeast: the Wild Ones
Kahm yeast is familiar in fermentation. A collective of wild yeasts including Pichia, Kazachstania and Candida spp , it's the...

Sylvia Rose
Feb 205 min read
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Vibrio Cholerae: the Cholera Bacteria
Vibrio cholerae is the bacterium responsible for cholera, one of history's most destructive diseases. Cholera is an infection of the...

Sylvia Rose
Feb 194 min read
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Bacterial Communication: Autoinducers
Bacteria communicate using autoinducers, or signals. Autoinducers help bacteria coordinate their actions. In quorum sensing they inspire...

Sylvia Rose
Feb 194 min read
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Quorum Sensing: Microbial Coordination
Quorum sensing enables microorganisms to communicate effectively. This coordinates behavior among bacterial communities. In quorum...

Sylvia Rose
Feb 193 min read
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Fruit Breakdown: Decomposition of an Apple
Apples ripen and fall to undergo earthly decomposition. Transformation from a crisp fruit to disappearance in the soil ecosystem is a...

Sylvia Rose
Feb 196 min read
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Hormones in Microbes, Plants & Animals
Hormones, a term derived from the Greek word hormao meaning to excite or arouse, are signaling molecules sent by cells to influence...

Sylvia Rose
Feb 184 min read
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Pheromones in Microbes, Plants & Animals
Pheromones are communication tools. Chemical substances released by an organism into the environment trigger responses to relay...

Sylvia Rose
Feb 184 min read
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Cell Communication in Living Organisms
Cellular communication is a complex signaling system of living organisms from single-celled fungi to massive bodies. Cells use signals to...

Sylvia Rose
Feb 184 min read
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Why Apples Turn Brown: Science & Nature
Apples turn brown when exposed to air. This phenomenon is enzymatic browning, a chemical reaction not limited to apples, but prevalent in...

Sylvia Rose
Feb 174 min read
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Difference Between Oxidation & Fermentation
Oxidation and fermentation both are used by organisms to extract energy from molecules. These operate in distinct ways and under...

Sylvia Rose
Feb 174 min read
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Polyphenols: Plants & the Environment
Polyphenols in plants are protectors, beautifiers and communicators. With diverse structures and functions these phytochemical compounds...

Sylvia Rose
Feb 174 min read
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