Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yogurt, sauerkraut and pickles, fermentation is ...

Shirin Bamezai, PhD candidate in synthetic biology at Imperial College London, and Rodrigo Ledesma-Amaro, Director of the ...

There are probably some foods that will immediately come to mind when you hear the word "fermentation." Kimchi, sauerkraut, kombucha, and sourdough are all well known for the bright, tangy taste ...

Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it ...

Fermented foods are generally made at room temperature, and salt is often used to control the spoilage during fermentation. Salt helps the probiotic, or “healthy belly,” bacteria grow and creates ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the transformation of grapes into the product we love so much - wine! For our ...

Online process analytical technology (PAT) has grown in popularity in the biotechnology industry in recent years. Many fermentation scientists have been using Thermo Scientific™ process mass ...

Fed-batch experiments were performed with glucose maintained at around 5 g/L to determine the growth characteristics of YL-C11. Cell growth experienced a short lag period after the inoculation (Fig. 1 ...