Using gases—instead of sugars—as a feedstock for fermentation can cut operating costs and reduce pressure on arable land, ...

The field of UFBs is growing. How does a ‘cell-friendly’ technology have the potential to help solve a global industry ...

Fermented foods are all the rage at the moment with ... Celia Hay sums it up here: "Sourdough is a bread raised by aerobic yeast (yeasts in the atmosphere) that are captured in a mixture of ...

A nutritionist says eating more nutrients like fiber and omega-3 fatty acids can support a healthy gut for more stable energy ...

Discover how fermented foods boost gut health and overall wellness, with expert tips on easy ways to incorporate these probiotic-rich foods into your daily diet.

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

Improving the aerobic stability of silages with microbial and chemical additives Understanding how additives affect the microbiome of silages during fermentation and aerobic spoilage The use of ...

Despite its size, it’s a process that has been harnessed by every culture in history and is behind some of our favourite food and drink today – it’s fermentation. From Asia’s top chefs ...

Review: Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae. Image Credit: Chokniti-Studio / Shutterstock In a recent review published in the ...