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Scientists figured out how to make wine and cheese with weed

Scientists of the South Ural state University (SUSU) discovered that the extract of common weeds — Bidens pilosa is a promising source of enzymes for the food industry. According to the authors obtained a series of substances may be available herbal alternative to expensive enzymes required in winemaking and cheesemaking. The study is published in the journal International Journal of Scientific and Technology.

Research South Ural state University scientists showed that an extract from the pulp of the leaves of Bidens pilose (Bidens pilosa L.) accelerates the cleavage of peptide bonds of protein, making it suitable for the production of various biologically active substances, in particular of the tyrosine part of proteins of all living organisms and was first isolated from cheese in 1846.