A team of Brazilian and British scientists has developed a novel fermentation method that uses engineered Escherichia coli bacteria to convert plant waste into coniferol, a chemical that is vital to the fragrance industry. The results were reported in the journal Green Chemistry.
A Horizon 2020 grant from the Bio-based Industries Joint Undertaking worth $27.7 million was confirmed for awarding to the PEFerence consortium, which was formed to advance the development of plant-based, recyclable plastics. The technology transforms plant-based sugars into polyethylene furanoate and furandicarboxylic acid, which are utilized in the production of recyclable plastics to be used in products like drink bottles.
Over 11,700 comments were filed on the subject of the Environmental Protection Agency's supplemental notice of proposed rulemaking regarding the reallocation of future volumes in the Renewable Fuel Standard that are lost because of small refinery exemptions. The public comment period ended Nov. 29.
Bunge and BP have partnered in a joint venture to form BP Bunge Bioenergia, which will combine both companies' Brazilian sugarcane ethanol and bioenergy businesses. The JV involves 11 biofuel sites located in five states in Brazil that will be capable of producing an estimated 396.26 million gallons of ethanol.
As Europe produces more biofuel using hydrotreated vegetable oil, observers are speculating on how much the development will affect demand for traditional biofuel feedstock such as rapeseed. If vegetable oil-based fuel replaces some biofuels that create glycerine as a byproduct, that could have ramifications for the pharmaceutical, personal care and food industries.
A team of scientists in Israel has engineered a strain of heterotrophic Escherichia coli and cultured it with 10% carbon dioxide and limited sugar, converting the bacterium into an autotroph that eats and uses carbon dioxide to produce biomass. The researchers hope their findings, published in Cell, can serve as a springboard to future carbon-neutral energy sources.
The first season of testing on a newly developed variety of wheat bio-fortified with more iron has yielded positive results, showing double the amount of iron in the white flour. The research, conducted by scientists at the John Innes Centre, focuses on iron deficiency anemia, a global health problem that particularly affects women and girls.
Washington State University researchers have developed a new apple variety called the Cosmic Crisp that contains traits of the Enterprise and Honeycrisp apple varieties. The apple, which was launched Sunday after years of cross-pollination, testing and tasting, maintains its freshness and can stay in storage for more than a year.
Researchers at Washington State University developed a deicer containing grape extract that was more effective than traditional corrosive and environmentally stressful deicers such as road salt. Researchers used chemicals drawn chemically and via fermentation from leftover grape skins in a process that does not create waste.