News & Analysis on Food & Beverage Development & Technology
Angel Yeast has concluded that nucleic acids in yeast extract have significant positive effect on improving the biomass and survival rate of Lactobacillus acidophilus during the cultivation and freeze-drying process.
This finding is believed to offer significant potential for manufacturers to improve productivity and shelf life of starter cultures and probiotic dietary supplements.
Paid for and in partnership with Angel Yeast – Fermentation Nutrition
Yeast-based protein hydrolysates are emerging as a key tool towards making large-scale production of cell-cultured meat a reality. How can food manufacturers tap into the latest advances?
Paid for and in partnership with Angel Yeast – Fermentation Nutrition
As the global population expands, feeding the world is an ongoing challenge. How do fermentation nutrients support bio-agriculture?
For more product information visit Angel Yeast – Fermentation Nutrition .