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 ...

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 ...

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 ...

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 ...

A Mason jar sits on my kitchen counter. Stuffed with shredded cabbage, the contents look like any jar you might find on a supermarket shelf. But what's inside is alive. When I loosen the lid, the ...

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 ...

The origin of protein hydrolysates as a source of nitrogen for microbial fermentation can be divided into three main categories: animal, microbial and plant. Animal source peptones These are mainly ...

San Diego-based Seminal Biosciences – one of a growing number of startups deploying precision fermentation to produce specialty fats – is aiming to get its first product, a cocoa butter alternative, ...

Industrial microbiology is a branch of applied microbiology that uses microbes, such as bacteria, algae, and fungi, to produce high-value products, including drugs and fuels. 1 This field of science ...