Traditional biomanufacturing is based on microbial or mammalian cell culture, plants can be grown in bioreactors and hold ...

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

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 ...

Rice wine production is a sophisticated fermentation process that harnesses a diverse array of microbial communities to convert carbohydrates and other substrates into ethanol and a suite of ...

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

A research team has delivered a comprehensive overview showing how microbial fermentation—guided by synthetic biology, metabolic engineering, and smart bioprocess design—can transform violacein from a ...

Much like humans, microbial organisms can be fickle in their productivity. One moment they're cranking out useful chemicals ...

In a groundbreaking study from a Chennai hospital, fermented rice porridge, known as kanji, is spotlighted for its incredible ...

The authors do not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and have disclosed no relevant affiliations beyond their ...