For more than a century, the industrial production of chemicals, fuels, foods, and medicines has relied on wild-type ...

Lactic acid is a versatile organic acid with applications spanning food preservation, pharmaceuticals, cosmetics and the production of biodegradable plastics. It is chiefly produced by microbial ...

Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...

Surprising Benefits of Eating Fermented Foods Fermented foods have long been celebrated for their probiotic content, but ...

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants. Reporting in iScience on October 3, the team shows that bacteria, acids, and ...

A wedge of artisan cheese may contain far more than rich flavor and creamy texture. Hidden within every bite is a thriving ...

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 ...

Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...

The freezer is convenient, no question. But it’s also a crutch, and most home cooks don’t realize how much culinary territory ...