Biobased edible packaging from sago by-products: sago pulp as microcrystalline cellulose and sago trunk as activated carbon sustainable resources.
Posted inAgriculture Emerging Science Environment

Biobased Edible Packaging from Sago By-Products Extends Shelf Life Naturally

Researchers from IPB University have developed a sustainable edible coating made from sago pulp and trunk by-products. The biobased packaging combines microcrystalline cellulose and activated carbon to protect fruits, extend shelf life, and reduce microbial spoilage — turning agricultural waste into eco-friendly food preservation materials.
Insights into using Kosakonia oryzae AG15 in liquid formulations containing sodium alginate, glycerol, and gum arabic for the sustainable development of Phaseolus vulgaris L.
Posted inAgriculture Biochemistry Emerging Science

New study shows Kosakonia oryzae AG15 thrives in eco-friendly biofertilizer formulations

A new study reveals that the beneficial bacterium Kosakonia oryzae AG15 remains highly viable in liquid biofertilizer formulations, even after extended storage. This finding opens the door to sustainable, ready-to-use agricultural inoculants that enhance plant growth while reducing chemical fertilizer dependence.
Exopolysaccharides produced by lactic acid bacteria from kefir: production and optimization of cultivation conditions.
Posted inEmerging Science Food Technology Microbiology

Scientists optimize production of health-boosting exopolysaccharides from kefir bacteria

Researchers have isolated and optimized lactic acid bacteria from kefir capable of producing valuable exopolysaccharides (EPS). The optimized cultivation process more than doubled EPS yield, paving the way for sustainable production of natural biopolymers with applications in food, cosmetics, and medicine.