Federico Cerrone is assistant professor in Bioprocess Engineering at Dublin City University School of Biotechnology ...

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 ...

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 ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more appealing. They did so by designing a two-step fermentation process to ...

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 ...

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 science represents a cornerstone in the production and quality improvement of beverages such as coffee, wine, cider, and beer. In recent years, ...

Most people don't give much thought to what's happening in their digestive system until something goes wrong, but the gut microbiome is one of the most active ecosystems in your body, home to ...

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 ...

The foods she made every fall turn out to be smarter than anyone realized.