Silage fermentation is a critical process for preserving forages through anaerobic fermentation, ensuring a consistent and nutritious feed supply for livestock worldwide. This process relies on the ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

Chinese liquor fermentation, a tradition spanning thousands of years, is underpinned by complex microbial consortia that shape both flavour and quality. The fermentation process relies on Daqu—a ...

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Startup New Culture is seeking to raise $2.8m to develop ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, ...

Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives. Food colorants ...

Sourdough bread has ancient origins and may have advantages over other breads, including a lower glycemic index, some ...

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol ...