Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

Fermented foods are more popular than ever, but what's the science? Dan Saladino explores the latest research into fermentation and the many health claims made for fermented food. Featuring the gut ...

Eating seaweed can be extremely healthy, we often hear. Unfortunately, many people associate seaweed with an unpleasant smell and taste – making it difficult to dig in. In a new study, published in ...

Food waste, including leftover rice from making onigiris, is turned into high-value animal feed through fermentation (Credit: Rachel Nuwer) Rachel Nuwer gets a firsthand look at a unique fermentation ...

Rachel Nuwer gets a firsthand look at a unique fermentation method being piloted in Japan to transform edible leftovers and scraps into sustainable feed for pigs while saving money, reducing waste and ...

The process of fermentation is responsible for some of humankind’s tastiest achievements — beer, wine, bread, cheese and pickles, for example. Now, there is a major at the University of Maryland that ...

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 ...