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"FERMENTATION"
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Ferment : the life-changing power of microbes
Tim Spector is on a mission to bring fermenting into our lives and kitchens. Drawing on the latest science and his own experiments, 'Ferment' is an accessible introduction to the life-changing benefits of fermentation - for beginners and enthusiasts alike. With little more than time, patience and basic equipment, the humblest of ingredients can be transformed into nutritious foods with an astonishing range of benefits for our gut health, immunity and daily mood. Including practical tips and some of his favourite recipes, the book cuts through myths and misunderstanding to help us navigate the fascinating world of ferments and shows how they can help improve our health, our meal times and our planet.
BOOK
The New Standpoints for the Terroir of ICoffea canephora/I from Southwestern Brazil: Edaphic and Sensorial Perspective
The sensory profile from the Coffea canephora stands out for being denser, less sweet, presenting less acidity, and having characteristics of a marked aroma of roasted cereals. Coffee is essentially a terroir product, that is, directly influenced by environmental aspects, both natural and anthropic, in this sense, it has been argued that Coffea canephora is linked to the context of inferior coffees in sensory terms by the terroir conditions. This study aimed to characterize and investigate the terroir in different areas of Conilon coffee production, with the application of different fermentation methods, and to observe their possible gains and losses in the sensory quality of Coffea canephora. Cherry coffee samples were collected in six municipalities in the state of Espírito Santo, Brazil, which has an altitude variation from 376 m to 866 m. The study showed that the local characteristics of altitude and temperature directly influence the sensory quality, as well as demonstrated that natural fermentation in a specific altitude zone delivered good results, fixing the terroir factor. Finally, it was demonstrated that induced fermentation helps to improve sensory quality for higher altitude areas, indicating the possibility of reformulating the terroir of Conilon coffee production.
Journal Article
Ghanamycins A and B, two novel gamma-butyrolactones from marine-derived streptomyces ghanaensis TXC6-16
Two novel γ-butyrolactones ghanamycins A (1) and B (2) were isolated from the fermentation broth of marine-derived Streptomyces ghanaensis TXC6-16. Their structures were elucidated by spectroscopic analysis. These two novel compounds exhibited antimicrobial activities against some phytopathogens. The minimum IC (MIC) of 2 against Pseudomonas syringae and Erwinia sp. were 50 μg ml -1 .
Journal Article