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 ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

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.

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial ...