The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Fermentation has become a hot topic in the food and nutrition world as society’s desire for less processed, naturally made foods is on the rise. With its army of benefits, fermentation has proven ...

Common fermented foods include kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt. These foods may reduce heart disease risk and aid digestion, immunity, and weight loss. Share on Pinterest ...

The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic ...

There's no alcohol without fermentation. But what actually happens to turn a bunch of grapes into your favourite wine? Yes – and so much more! Fermentation is the simple process whereby grapes are ...

Challenges in fermentation can be addressed through equipment changes, facility design, and process development. Biologics have revolutionized drug delivery, offering innovative therapies for a range ...

Biological and analytical advances enable modern fermentation processes to deliver safe and effective next-generation medicines. The pharmaceutical industry is no stranger to fermentation. Synthetic ...

Occasionally, when shredding cabbage to make sauerkraut, I wonder, of all vegetables, why this one? Don't get me wrong—little makes me happier than a late-night snack of beer, cheddar, crackers, and ...