Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...

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 ...

In the realm of biomanufacturing, space-time yield (STY) is increasingly recognized as an essential metric for evaluating upstream process efficiency. STY facilitates the direct comparison of various ...

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.

Sweetener manufacturer Manus Bio, aims to democratize monk fruit production and availability in the US via fermentation at ...