Hydrosome Labs, a US biotechnology company focused on ultrafine bubble (UFB) technology, on Tuesday reported new findings from a study with Biocell Energetics, a venture from the University of Birmingham in the UK.

According to Hydrosome, the research demonstrated that winemaking/brewing yeast (Saccharomyces bayanus) grown in media infused with UFB water exhibited faster glucose metabolism and as much as a 31% increase in oxygen uptake rates compared to conventional fermentation using deionised water. These results suggest that Hydrosome Technology can significantly increase production output without requiring costly infrastructure changes.

The study involved real-time oxygen consumption monitoring and glucose utilisation tracking of UFBs on yeast respiration and metabolic performance. Findings include: a 31% increase in peak oxygen uptake at high UFB concentrations and 22% at medium levels versus a control without UFBs; up to 6X faster initial glucose consumption compared to the control; and a clear dose-response effect between UFB concentration and respiratory performance.

These results build on a 400-litre pilot study by Hydrosome Labs and the University of Illinois on E. coli fermentation, in which continuous UFB infusion doubled cell output, accelerated doubling time, and improved glucose utilisation by nearly threefold. That study also recorded a 14% increase in oxygen uptake, further validating UFBs as a tool for improving fermentation efficiency.

Hydrosome Labs says that it is partnering with companies across industries, including precision fermentation, functional beverages, and personal care, to scale these benefits through clean-label, chemical-free delivery systems.