Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Common fermented foods include kimchi, sauerkraut, kefir, tempeh, kombucha, and yogurt. These foods may reduce heart disease risk and aid digestion, immunity, and weight loss. Share on Pinterest ...

Food fermentation is the process of creating food or changing the properties of food using microbes. Many cultures started fermenting foods to preserve them. For example, fermenting vegetables allowed ...

Fermentation has become a hot topic in the food and nutrition world as society’s desire for less processed, naturally made foods is on the rise. With its army of benefits, fermentation has proven ...

The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic ...

There's no alcohol without fermentation. But what actually happens to turn a bunch of grapes into your favourite wine? Yes – and so much more! Fermentation is the simple process whereby grapes are ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Biological and analytical advances enable modern fermentation processes to deliver safe and effective next-generation medicines. The pharmaceutical industry is no stranger to fermentation. Synthetic ...

Challenges in fermentation can be addressed through equipment changes, facility design, and process development. Biologics have revolutionized drug delivery, offering innovative therapies for a range ...