As health-conscious consumers continue to seek lower alcohol content in their wine, scientists like Zachary Bean are working ...

Instead of throwing away byproducts of food processing, fermentation is making them valuable.

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Fermented foods are culturally significant and increasingly recognised for their potential health benefits, yet scientific data on household fermentation practices remain limited. We launched a ...

Ōtākou Whakaihu Waka researchers have hit the right note to cut down the time it takes to brew beer without altering its flavor. They have found playing audible sound (white noise) while making beer ...

Michael David Winery is excited to announce their fermentation experiment, Grape Microbiota, is expected to return to Earth on July 17th. Partnering with Common Sense Solutions (CSS) and sent to the ...

Fermented foods have become increasingly common on restaurant menus, from tempeh and koji to a growing range of plant-based ...

Yeast cells patterned by pulsed jet electrospray showed a high alcoholic fermentation rate. Multi-dimensional patterns of individual yeast cells were produced by varying the experimental parameters of ...

The cell culture pilot plant at Genentech runs hundreds of E. coli fermentation experiments to help develop part of the company’s pipeline. The pilot plant is a non-GMP facility that supports process ...