Publications by authors named "Mikko Immonen"
Article Synopsis
- Organisms colonizing new environments can adapt to unique challenges, leading to parallel evolution where similar traits develop independently across different populations.* -
- A study of amphipod crustaceans found that spring populations evolved in isolation from lake populations over the last 12,000 years, resulting in significant morphological differences, particularly in armature traits.* -
- The presence of fish predators influenced the development of these traits, and laboratory breeding experiments showed that hybrid offspring exhibited intermediate traits, supporting the idea of independent evolution in armature reduction.*
Aims: The aim of this study was to investigate the effectiveness of bread as substrate for γ-aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain.
Methods And Results: Surplus bread was fermented by lactic acid bacteria (LAB) to produce GABA. Pediococcus pentosaceus F01, Levilactobacillus brevis MRS4, Lactiplantibacillus plantarum H64 and C48 were selected among 33 LAB strains for the ability to synthesize GABA.
Waste bread recycling as a baking ingredient by tailored lactic acid fermentation.
Int J Food Microbiol
August 2020
Food-grade waste and side streams should be strictly kept in food use in order to achieve sustainable food systems. At present, the baking industry creates food-grade waste as excess and deformed products that are mainly utilized for non-food uses, such as bioethanol production. The purpose of this study was therefore to explore the potential of waste wheat bread recycling for fresh wheat bread production.
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