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

Senior director of R&D at Cargill, Paula Garcia, shares insights from the company’s European R&D Center on how fermentation ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

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 ...

NEW ORLEANS, March 17, 2024 — Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha’s alcohol levels low because the bacteria ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

Matt McCarroll, director of Fermentation Science Institute at SIU, reaches into a container of barley in the institute that is in the McLafferty Annex Collaborative Research Facility on the west side ...