Traditional biomanufacturing is based on microbial or mammalian cell culture, plants can be grown in bioreactors and hold ...

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 ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

A research team has delivered a comprehensive overview showing how microbial fermentation—guided by synthetic biology, metabolic engineering, and smart bioprocess design—can transform violacein from a ...

Rice wine production is a sophisticated fermentation process that harnesses a diverse array of microbial communities to convert carbohydrates and other substrates into ethanol and a suite of ...

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

Saffiera Karleen is a trained food formulator with a Master’s degree in Food Technology and Processing from Wageningen ...

The microbes living in sourdough starters don’t just appear by chance—they’re shaped by what bakers feed them. New research ...

In a groundbreaking study from a Chennai hospital, fermented rice porridge, known as kanji, is spotlighted for its incredible ...