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 ...

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 ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest the food, they cleave the existing fats and proteins and carbohydrates apart ...

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

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 ...

Fermented foods can improve digestion, strengthen the immune system and reduce inflammation. Evidence also suggests that ...

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 ...

Perfect Day, a startup producing milk proteins via microbial fermentation (minus the cows) plans to expand into animal-free milk fat and other new-to-the-world fats that could replace coconut and palm ...

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 ...