NEW TECH FOODS

Hydrosome Labs, a Chicago-based biotechnology company specialising in ultrafine bubble (UFB) technology, has released new research showing that its technology can significantly enhance yeast fermentation performance, potentially improving industrial productivity without costly equipment upgrades.

In collaboration with Biocell Energetics, a University of Birmingham venture, the study found that winemaking and brewing yeast (Saccharomyces bayanus) grown in UFB-infused water showed up to a 31% increase in oxygen uptake and six times faster glucose consumption compared to standard fermentation using deionized water.

The study monitored oxygen consumption and glucose utilisation in real time, revealing a clear dose-response relationship between UFB concentration and yeast performance. Specifically, oxygen uptake rose by 31% at high UFB concentrations and 22% at medium levels, while glucose consumption accelerated up to sixfold in the early stages of fermentation.

The findings build on earlier work between Hydrosome Labs and the University of Illinois, where continuous UFB infusion during E. coli fermentation doubled cell output, tripled glucose utilisation and boosted oxygen uptake by 14% in a 400-litre pilot trial.

Hydrosome Labs says it is now working with partners across precision fermentation, functional beverages and personal care to scale the benefits of UFBs through clean-label, chemical-free delivery systems aimed at improving efficiency and sustainability in biological manufacturing.

Nick Jackowetz, principal scientist at Hydrosome Labs, said: "These measurable improvements in metabolic speed and oxygen transfer show that UFBs can enhance cellular respiration and biological efficiency in ways we hadn't fully appreciated before".

"This opens exciting opportunities to improve fermentation yields and reduce manufacturing times while supporting a cleaner, low-waste, and more sustainable process."