Georgios Bakratsas, PhD’s Post

🌻 New publication! 🌞 I'm happy to announce the publication of our recent work "Influence of the thickness of Symbiotic Culture of Bacteria and Yeast on purification and final properties of bacterial cellulose" on Carbohydrate Polymer Technologies and Applications 👩🔬 👨🔬 Authors: Federica Daus, Devis Montroni, Laura Pesavento, Martina Bruschi, Anna Liguori*, Maria Letizia Focarete. The work is placed in the context of valorization of Symbiotic Culture of Bacteria and Yeast (SCOBY), an underutilized by-product of Kombucha fermentation. In this work, we demonstrated for the first time the correlation between SCOBY thickness and the properties of resulting bacterial cellulose, thereby contributing to the expansion of its application range.  The study examines SCOBY samples of varying thicknesses, all subjected to the same purification process. The purification process was properly optimized to minimize its environmental impact.   Our work is available at this link: https://lnkd.in/d4w233xF

If you use commercial carrageenans, the specified carrageenan type may not tell you the whole story about the structural composition or the functionality. We characterized several commercial samples in detail by using established analytical methods, rheology, and a newly developed enzymatic-chromatographic approach. Read more in our new paper: "Commercially available carrageenans show broad variation in their structure, composition, and functionality" Bravo Julia Hale! Thanks for the collaboration Julian Gerhäuser & Volker Gaukel and thanks to Deutsche Forschungsgemeinschaft (DFG) - German Research Foundation for funding!

Stray Bioscience teaching sessions are back after our summer break!!! Today we talked about specificity of water application and why it matters to cannabis cultivators Fundamentals of understanding, fundamentals of understanding, fundamentals of understanding If one understands the principles involved, it does not matter what media or water injection system or what fertilizer we use. We can optimize for quality,yield, and back end labor savings. 🙋♂️🙋♂️👆👆👆👆👆👆This is exactly exactly what stray bioscience does daily 🌱🌱🌱strive to thrive🌱🌱🌱 Stray bioscience FTW

I am happy to share my recent publication entitled "Unravelling the Dominant Role of Phosphorylation Degree in Governing the Functionality of Reassembled Casein Micelles: Implications for Future Dairy Production Through Precision Fermentation"! In this paper, we focused on how the dephosphorylation of caseins affects the formation, structure, and functionality of reassembled casein micelles (RCMs). We hope this publication can provide valuable information about the important aspects that should be considered when making RCMs from different casein sources. This paper is a collaboration between Wageningen University, Aarhus University, and Chalmers University of Technology. It was a great pleasure working with our co-first author Jing Che on this topic. Also, many thanks to our co-authors Lotte Bach Larsen, Nina Poulsen, Etske Bijl, Kasper Hettinga, Julia Stub Thomsen, and Ivan Mijakovic for their valuable input and kind help! I hope you find this paper interesting. You can find the full paper here

I am happy to share that our article titled "Quantifying the Impact of Light on Ascorbic Acid Content in Lettuce: A Model Proposal" has been published. This article was in collaboration with co-authors Jordan Van Brenk, MSc., Julian Verdonk, Evert-Jan Bakker, and Simon van Mourik from Wageningen University & Research. In this study, we developed a model to predict how different light conditions influence Vitamin C content in lettuce. Our findings offer valuable insights for optimizing light treatments, helping to support more sustainable and efficient agricultural practices. You can read the full article here: https://lnkd.in/d9SZxucy

Just completed a two day service visit to Kyle J. Lauersen's impressive Laboratory at KAUST (King Abdullah University of Science and Technology) to service and repair the largest suite of Algem labscale photobioreactors in the world. It was a privilege and a pleasure to wear my product support engineer's hat for a change and to support such a key customer of ours. A change from investor relations, legal conversations, commercial, comms and strategy meetings! With 15 Algem systems, Kyle's lab has access to an incredible range of experimental paradigms and studies to research, understand and develop exploitation opportunities for algae - as evidenced by the productivity coming out of this group in the form of peer-reviewed publications. The Algem system was developed by us early on at Algenuity while we were incubated as a research division of Spicer Consulting Limited. Our mission at that time was 'cultivating algae biotech'. Algems strongly supported this mission within quite a varied R&D program that allowed us to build a world-class knowledge-base and network all of which has been critical to our success story including progression and delivery of our revised mission to "make algae work". As we prepare to communicate our exciting next phase of the Algenuity story, Algem Instruments will be supported through a new dedicated website, coming soon. The commitment to this product family and our customers continues, but will be supported primarily through the parent company. Algenuity will be focused on its third iteration on its mission journey: 'making algae mainstream' through commercial scale delivery of our game-changing white Chlorella food ingredients to market to support the global food transition. We have some big announcements to make in this regard with 2025 promising to be a pivotal year for us. Time to start revving the engines! #missionfocused #algaebiotech #gamechangers #whitechlorella #photobioreactors #microbialfermentation #foodsystems #egganddairyfree #foodtransition

[PL] Zapraszam do lektury publikacji "Enhancement of chitosan-based films for blueberries packaging- by modification with ellagic acid and cinnamic acid" na temat wykorzystania chitozanu jako materiału opakowaniowego 🫐, modyfikowanego kwasem cynamonowym oraz kwasem elagowym 😎. Praca wpisuje się w badania naszego zespołu dotyczące zastosowania związków fenolowych do poprawy właściwości filmów chitozanowych 👩🔬. [EN] I invite you to read our publication "Enhancement of chitosan-based films for blueberries packaging- by modification with ellagic acid and cinnamic acid" on the use of chitosan as a packaging material 🫐 modified with cinnamic acid and ellagic acid 😎. This work is part of our team's research on the application of phenolic compounds to improve the properties of chitosan films 👩🔬. https://lnkd.in/d8vAK9Q3 #science #packaging #phenolicacids #chitosan #elsevier #womeninscience #newstudies #paper

In the free on-demand webinar "Olive Oil Profiling with NMR at University of Salento", Prof. Francesco Paolo Fanizzi (Università del Salento) talks about his experience with the NMR as a technique and #Bruker's Olive Oil Profiling 2.0 method. Watch it here: https://lnkd.in/d5RjYy-v #OliveOil #FoodAnalysis #Olives #EdibleOil #Food

In the free on-demand webinar "Olive Oil Profiling with NMR at University of Salento", Prof. Francesco Paolo Fanizzi (Università del Salento) talks about his experience with the NMR as a technique and #Bruker's Olive Oil Profiling 2.0 method. Watch it here: https://lnkd.in/dQdGWUjS #OliveOil #FoodAnalysis #Olives #EdibleOil #Food

🔬 Recently, Elea sent a PEFPilot Liquid unit for trials and rental to HBLA und BA Klosterneuburg für Wein- und Obstbau in Austria. This week, they plan to conduct juice trials with Marc Schmidt from Elea. Marc, a R&D Engineer with Elea, the industry partner in the #HiStabJuice Project, will assist with the initial setup and offer training for PEF technology implementation. 🍊 The EU-funded HiStabJuice project is dedicated to enhancing juice preservation techniques. It will offer research training to 11 early-stage researchers (ESRs), who will study various factors affecting color stability in fruit juices. This includes examining raw materials, preservation methods, and their impacts on the health benefits of the final products. The ESRs will gain valuable knowledge on determining the optimal harvest times and stages of the ripening process for different fruit types. 👩🔬👨🔬 The PhD researchers to receive training in PEF technology are: Kristýna Šimková, Quynh Anh Truong Ngoc, Darío Pavón-Vargas and Ibrahim Rabeeah. They will test PEF on different juices regarding microbial inactivation (5-log), enzyme activity and physical properties like browning index. 📜 For more information, visit the HiStabJuice Project website: www.histabjuice.eu #juiceprocessing #eleapef #pulsedelectricfields #electroporation #research #fruitjuice