iNaturalist:
Sugar maple spotting slows as Canada's fall color fades
iNaturalist:
Red oak spotting slows down as fall colors fade
iNaturalist:
This fuzzy forest moss is suddenly everywhere in Canada
iNaturalist:
Milkweed sightings stay high across Canada as autumn sets in
iNaturalist:
Invasive buckthorn sightings surge across Canada this week
iNaturalist:
Pokeweed sightings dip slightly as fall observation seaso...
iNaturalist:
This weedy wetland plant is everywhere on iNaturalist this week
iNaturalist:
Eastern redcedar is having a moment on iNaturalist this week
iNaturalist:
Sugar maple spotting slows as Canada's fall color fades
iNaturalist:
Red oak spotting slows down as fall colors fade
iNaturalist:
This fuzzy forest moss is suddenly everywhere in Canada
iNaturalist:
Milkweed sightings stay high across Canada as autumn sets in
Microbe-made curdlan fiber helps plant-based meat feel juicier and more realistic
OpenAlex · 2026-09-25
Curdlan is a gel-forming fiber made by microbes, and it's becoming a key ingredient for making plant-based meat feel and taste more like the real thing. This review covers how microbes make it and how to produce it more efficiently.
1
Curdlan is a beta-1,3-glucan made by microorganisms under nitrogen-limited conditions, with gelation, freeze-thaw stability, water-holding and thickening properties.
2
In meat analogues, curdlan improves fidelity and texture through matrix texture modification, animal fat mimicry, and flavor release modulation.
3
The review covers structure, biosynthesis and regulation, and production advances, and points to strain improvement and fermentation optimization as the next priorities.