See below for selected media articles that feature our team.
WRITTEN BY Stephen Daniells
Nebraska-based Synbiotic Health has acquired a 43,000 sq.ft facility in Madison, WI which will be dedicated to the development and commercialization of advanced probiotic ingredients for improved health.
The facility is scheduled to be operational in early 2023 with additional capabilities to come online later in 2023. It is designed to complement the company’s existing facilities in Lincoln, NE, which are dedicated to the discovery of new probiotic strains.
The Madison facility is being constructed specifically to support probiotics in a quality-focused, GMP environment that features very low humidity levels in all areas where probiotic ingredients will be found, said the company in a release …continue reading
WRITTEN BY Brent Weber
OMAHA, Neb. (WOWT) – Environmental challenges are of particular concern to Nebraska’s top industries, making bioscience research critical to the future of agriculture and the state’s economy.
Wednesday night at Bio Nebraska’s annual meeting held at The Pella at Blackstone, Gov. Pete Ricketts made that clear as he presented Lincoln company Synbiotic with the Governor’s Award.
The research and product came out of a lab at UNL, advancing to where they are today. Synbiotic Health develops ecologically advanced microbe ingredients, just one of many forms of bioscience the state is a leader in …continue reading
WRITTEN BY Geitner Simmons
A surge in research projects on the human microbiome — the complex ecosystem of microorganisms in the human gastrointestinal tract — is bolstering scientific understanding of health, disease and environment. Much of the research has focused on gut bacteria and viruses, leaving a third factor — fungi — little studied.
An international consortium of scientists has conducted the first large-scale study of gastrointestinal fungi throughout early childhood. The research team included Thomas and Jennifer Auchtung, husband and wife microbiologists in the University of Nebraska–Lincoln’s Food Science and Technology Department.
The findings, recently published in the journal Nature Communications, help fill significant gaps in scientific knowledge of the fungal dimensions of the microbiome and identify areas for further study …continue reading