IRTA’s Post

I am delighted to share that our paper entitled "Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese” has been published in International Dairy Journal. https://lnkd.in/dWJjGMf4

Ever wondered if all prebiotics are created equal? In our latest video, we're setting the record straight on the correct use of the term "prebiotic." Join us on a journey through the science-backed facts to unveil the real prebiotic superstars: inulin, fructo-oligosaccharides (FOS), and galacto-oligosaccharides (GOS). Backed by the International Scientific Association of Pro and Prebiotics (ISAPP). Inulin and Oligofructose are plant-sourced wonders from the chicory root and are the true game-changers for gut health. 🌿 But beware! In the crowded prebiotic market, not all ingredients claiming the title "prebiotic" have the science to support it. Find out what these other ingredients are not telling you! And why chicory inulin and oligofructose are the real deal when it comes to scientific proof of their prebiotic effect. Watch the video to dive into the world of proven prebiotics. 👩🔬 Let's debunk the myths together and ensure the right use of the term "prebiotic" prevails! Like, share, and tag your contacts to spread the science-backed truth. Stay curious, stay informed! 💡 #Prebiotics #GutHealth #ScienceBacked

Attention Consumers! Attention Investors! Got milk?! Wait, what’s in #synbio ?🥛 Karen Howard CEO/Executive Director of Organic & Natural Health Association hired Health Research Institute - HRI Labs scientist John Fagan Ph.D. to put it through a lab test. Kia Ruiz Board Chair of the Non-GMO Project, broke down the data to make consumer sense. In case you missed it, here’s what they presented on the SupplySide Network #SSWExpo stage: Things do not line 🆙 🥛Synbio is not Cow’s Milk 😲 🥛 Synbio is rife with byproducts that have never been tested for human safety 🤯 🥛Protein in Synbio are primarily yeast and fungal 🍄 🥛Synbio lacks nutritional compounds 🫣 🥛 Synbio contains “molecular dark matter” 😱 🥛Synbio lacks true transparency 🤬 Did we pique your interest? Follow 💯 GMO-free Organic & Natural Health Association to stay informed on #SneakySynbio More data to follow…

Learn how to culture microbiome bacteria using a bioreactor! By replicating the microaerophilic conditions of the gut, it's possible to mimic the bacteria's natural environment and create a thriving culture. Check out this application note for more information. #probiotics #alternativefood #bioreactors #eppendorf

Our last publication: Revealing Food Authenticity! DNA tech revolutionizes ingredient detection. Our study analyzed oregano samples, exposing adulterants & contaminants. NGS is potent but requires cross-validation for precision. #foodintegrity#foodfraud#scinetificpublication @MDPIOpenAccess https://lnkd.in/duuNYx5M

In this video, we will explore the benefits of biotin for hair and scalp health, identify organic foods rich in biotin, and discuss strategies to prevent a biotin deficiency. #hairandscalpcare #hairscalphealth https://lnkd.in/gfpceCJT

Listen to Professor Davide Porcellato from the NMBU - Norwegian University of Life Sciences, where he teaches dairy technology, talking about his presentation on "Milk microbiota: From farm to process, everything counts for cheese quality" at the IDF Cheese Science and Technology Symposium in Bergen, Norway. As Professor Porcellato explains "Milk microbiota is a key quality parameter for the dairy industry due to its continuous presence of quality deteriorating microbes. The presentation will focus on how this microbiota impacts cheese quality." #IDFCheese2024 #WeAreDairy #ProudToBeDairy

#PubAlert 📢 Streptococcus thermophilus is widely used as a starter culture in cheese, yogurt, and other dairy products. Currently, two taxonomic names Streptococcus thermophilus and Streptococcus salivarius subsp. thermophilus, are used in scientific research, regulatory management, and related industries, creating confusion. Recent taxonomy changes have confirmed the name Streptococcus thermophilus and given synonym status to Streptococcus salivarius subsp. Thermophilus, which is now its own species, different from Streptococcus salivarius. This IDF position paper confirms the use of the name Streptococcus thermophilus and brings clarification for use and labelling of this culture. 🔗 Download here: https://bit.ly/495df9X #WeAreDairy #ProudToBeDairy