|Professor William Chen and his team of scientists working on the new food preservative. (Photo: NTU)|
Researchers found that by adding genes of a plant to baker’s yeast, it produces natural preservatives with antimicrobial and antioxidant properties – two key elements of preservatives that prevents bacteria growth.
“This organic food preservative is derived from plants and produced from food-grade microbes, which means that it is 100% natural and more effective than artificial preservatives,” said Professor William Chen, director of NTU’s Food Science and Technology programme.
Read more @ https://www.channelnewsasia.com/news/singapore/ntu-scientists-develop-natural-food-preservative-10621584