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Challenges for Australia's Biotechnology Sector.

Website on Poisonous Creatures and Plants Launched.

Pharmaceutical Giants to Set up Research Centers in China.

MedPharmaWorld Conference to be Held in Hong Kong.

Hong Kong Science Park Unveiled.

Yogurt's on a Roll in Japan.

Controlling Korea's Foot-and-mouth Disease Outbreaks.

Sugar Cane Extract Available for Treating Cholesterol.

Increase in Premature Births Perhaps Due to Work.

NZ's Opportunity in Bio-pharmaceuticals.

Study on Rice Structural Genomics to be Completed By 2002.

Filipino Farmers Urged to Adopt Biotechnology.

Singapore Varsity Students to Study at US Biotech Firms.

Taiwan to Build R&D Center as Showcase for Enterprises.

ASIA – Scientists create successful mass production system for bioengineered livers

OCEANIA – Researcher looks to next generation antibody treatment for chronic kidney disease

AMERICAS – United States cancer drug costs increasing despite competition

AMERICAS – Eating yogurt may help reduce chronic inflammation in women

AMERICAS – Forget calorie counting

The abilities of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus to decrease lactose content in milk after different light treatments have been compared in this study. Each one of cultures was treated by visible daily light, linear non-coherent polarized light or kept in dark. After fermentation lactose concentration was measured by ultrasound milk analyzer Lacto Scan. Experimental results show the decrease of lactose concentration in a range of 37,5% - 40,35%, dependant to the treatments and durations. There are significant differences in lactose concentration (p < 0,01) by cultures treated 40, 50 and 60 minutes, in relation to the kind of treatments. Each one of treatments in duration 30 show no statistical differences in lactose concentration (p = 0,05). Diagram of experimental results presents a percent of decrease in lactose concentration as a logarithmic function of the energy impute in the case of linear non-coherent polarized light.

The effects of three penicillins (penicillin G, ampicillin and amoxicillin), at concentrations close to the Maximum Residue Limits (MLRs) regulated by the European Union as safe for consumers, have been studied in yoghurts made from ewe's milk during the storage in order to know if these concentrations were also apt for the correct development of the fermentation processes. Milk for yoghurts was fortified with three different concentrations: 2, 4 (MRL) and 6 μg/kg of each antibiotic and the acidification and microbial evolution were evaluated until 21 days of refrigeration storage. Results showed that concentrations of some of the penicillins, equal or inferior to MRL, could inhibit the normal growth of lactic acid bacteria and provoke some alterations in the acidity parameters by causing damage on the production of the isomer L(+) lactic acid, wich is easier to assimilate by consumers.