Not exact matches
The food industry has become increasingly focused on developing different «what if» scenarios when reformulating or developing
new food and drink
products to predict the levels of
microbial growth using methods such as challenge testing.
The
new study «counters the notion that soil bacteria are an exhausted source of natural
products, and it opens the door to begin to explore the remaining 99 % of
microbial diversity that traditional culture - dependent approaches have missed,» says Steven G. Van Lanen of the University of Kentucky College of Pharmacy.
Ultimately, we aim to reveal the key species (cultured and uncultivated) involved in dental caries and provide
new insights into specific genes / domains, gene
products, and metabolic pathways that define the synergistic and competitive contributions to health and disease in this complex
microbial community.
Noticeable advocacy contributions include the successful joint BIO / ETA petition to EPA for Tier 1 designation of Trichoderma reesei, ETA's redirect of FDA / CVM to follow due process for establishing regulatory guidance impacting the renewable fuel ethanol industry, numerous presentations on safety & regulatory paradigms for
microbial biotechnology to authorities in the US, Canada, Brazil, and China, as well as the NAS Biotechnology Committee on Future
Products of Biotechnology and
New Harvest.