Industrial use of microorganisms plays a crucial role in food and beverage production, as well as in the creation of ...
Chinese liquor fermentation, a tradition spanning thousands of years, is underpinned by complex microbial consortia that shape both flavour and quality. The fermentation process relies on Daqu—a ...
Silage fermentation is a critical process for preserving forages through anaerobic fermentation, ensuring a consistent and nutritious feed supply for livestock worldwide. This process relies on the ...
Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal ...
Startup New Culture is seeking to raise $2.8m to develop ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, ...
Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...
Breast milk is best. But for Moms that can’t breastfeed, infant formula that contains at least some of the unique components in breast milk is the next best thing, says the co-founder of ...
Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives. Food colorants ...
Arriving for a visit to BioVectra, a Canadian contract development and manufacturing organization (CDMO), one is reminded that pharmaceutical services companies are an idiosyncratic lot. Most are ...
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What happens to your gut health when you eat sourdough bread
Medically reviewed by Karina Tolentino, RD Sourdough bread may date back to ancient Egypt, where it was first developed.
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