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 ...

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 ...

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 ...

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

Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to produce a potential superfood rich in anti-aging compounds and antioxidants.

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 ...

Online process analytical technology (PAT) has grown in popularity in the biotechnology industry in recent years. Many fermentation scientists have been using Thermo Scientific™ process mass ...

The utilization of online process analytical technology (PAT) has become a high-profile endeavor in the biotechnology industry in recent years. Since the early 1980s, many fermentation scientists have ...