Scientists have discovered that licorice extract, a common traditional herb, offers powerful protection against Paraclostridium bifermentans spores—a heat-resistant microbe that threatens the safety and shelf life of ready-to-eat (RTE) chicken breast. In laboratory tests, licorice extract concentrations above 12.5 mg/mL significantly suppressed spore growth, while a 50 mg/mL dose nearly doubled product shelf life at 15 and 20 °C. Predictive modeling confirmed the extract’s impact on microbial growth rates and lag phases. Moreover, treated chicken samples showed slower spoilage, with lower acidity and chemical breakdown. The findings open up new possibilities for natural, plant-based preservation strategies in the meat industry.

Shrimp processing waste, often discarded as low-value by-product, may hold untapped therapeutic potential. In a recent study, researchers identified five antioxidant peptides from shrimp by-products, with HFVPVYEGF and EGYPFNPLL showing the most potent protective effects against oxidative damage. These peptides demonstrated the ability to reduce reactive oxygen species (ROS), boost antioxidant enzyme activity, and significantly enhance the viability of human liver cells (HepG2) under oxidative stress. The findings reveal a promising avenue for converting seafood waste into high-value bioactive ingredients with health-promoting functions.

Egg yolk, long known for its nutritional benefits, may hold the key to a natural treatment for osteoporosis. A groundbreaking study has found that water-soluble egg yolk fractions, particularly the FC1 subfraction (< 3 kDa), significantly inhibit osteoclastogenesis—the process responsible for bone resorption. This discovery, based on in vitro tests with RAW264.7 macrophages, shows that FC1 not only curbs osteoclast formation but also activates apoptosis in mature osteoclasts. With further research, these egg yolk-derived bioactive compounds could pave the way for safer, natural supplements to promote bone health, offering an alternative to traditional treatments with fewer side effects.

Fermented sausages are renowned for their bold, region-specific flavors—but what truly drives these sensory profiles lies beneath the surface. This review uncovers how dynamic microbial successions shape flavor development in both Eastern and Western sausage varieties. While Western sausages such as salami and chorizo rely on controlled fermentation with selected starter cultures for consistency, Eastern sausages depend on spontaneous microbial activity and local ingredients, resulting in diverse and nuanced flavors. By revealing the biochemical and microbial pathways responsible for taste formation, the study offers new insights into improving quality, safety, and flavor optimization for global consumers.

- KAIST–Stanford University collaborative study reveals how ethane alters core metabolism in obligate methanotrophs

- Ethane addition suppresses cell growth, reduces methane consumption, and boosts PHB synthesis

- Offers a new understanding of methanotrophic metabolism in mixed-gas environments and its potential for sustainable biopolymer production

KAIST announced that a research team led by Professor Jaewook Myung from the Department of Civil and Environmental Engineering, in collaboration with Stanford University, has identified how ethane (C₂H₆)—a major constituent of natural gas—affects the core metabolic pathways of the obligate methanotroph Methylosinus trichosporium OB3b.