 Jimmy Gosse, Ph.D., joined AURI's staff as microbiologist in February. He will work primarily out of AURI's lab in Crookston. Gosse aims to improve and expand the ways in which microbes add value, treat waste and provide new products for Minnesota entrepreneurs and established agribusinesses. He provides laboratory support and technical advice in the areas of microbial biochemistry, molecular biology and genetics for AURI partners.
> Read more
|
|
A reduction in sodium intake has been shown to significantly reduce systolic blood pressure in patients with and without preexisting hypertension. Blue cheese varieties contain higher sodium levels than many other cheeses. Sodium reduction in blue cheese has an effect on conditions and reactions providing the flavor and texture of blue cheese. This study analyzed the effects of 25% and 50% reductions of sodium.
> View the full research report
|
|
 AURI Meat Scientist Carissa Nath and the services AURI offers to those wanting to create new products were featured in a recent issue of Minnesota Farm Guide. "Have you wanted to commercialize your homemade beef jerky - or that extra special steak with your secret sauce?" writes Andrea Johnson. "If so, a call to Carissa Nath, meat scientist with the Agricultural Utilization Research Institute (AURI), may be helpful."
>Read the full article
|
|
TetraKO, the biodegradable water enhancer made by the South St. Paul, Minnesota, company EarthClean, was the subject of a Daily Planet episode on the Discovery Channel.