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

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 ...

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, ...

Fermented foods are more popular than ever, but what's the science? Dan Saladino explores the latest research into fermentation and the many health claims made for fermented food. Featuring the gut ...

The fermented spicy cabbage known as kimchi is a staple of Korean cuisine, traditionally made in earthenware vessels known as onggi. These days most Korean households have kimchi refrigerators for ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

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 ...

Senior director of R&D at Cargill, Paula Garcia, shares insights from the company’s European R&D Center on how fermentation and biotechnology are reshaping food innovation. From next-generation ...

CARBONDALE — Students with Southern Illinois University Carbondale’s fermentation science program are putting their brewing skills to use through a new co-op program with a local beer maker that ...