Dairy farming is under increasing pressure for its environmental impact, consuming vast resources and emitting methane— a greenhouse gas far more potent than CO₂. As the food industry searches for ...

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

Fermented foods may sound exotic, but you've eaten them many times before. Fungal cultures and beneficial bacterias are present in everyday foods from beer to pickles to miso to yogurt. But Momofuku, ...

Wine. beer. Cheese. Coffee. Chocolate. Vanilla. Bread. Salami. Cider. They’re not only among the world’s favorite foods. They are all edibles whose appealing tastes and textures are produced by ...

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...

BACKGROUND: While simultaneous saccharification and co-fermentation (SSCF) is considered to be a promising process for bioconversion of lignocellulosic materials to ethanol, there are still relatively ...