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 ...
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 ...
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 ...
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Why fermentation makes food taste so good
The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...
Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...
The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of Science and ICT, has confirmed in a new study that bacteriophages, which were ...
Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...
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 ...
Breast milk is best. But for Moms that can’t breastfeed, infant formula that contains at least some of the unique components in breast milk is the next best thing, says the co-founder of ...
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 ...
The main benefit of eating fermented foods lies in the live bacteria present in the produce. Dr Emily Leeming, a microbiome scientist, dietician, and creator of the Second Brain newsletter, says when ...
Sourdough bread has ancient origins and may have advantages over other breads, including a lower glycemic index, some ...
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