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.

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 ...

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 ...

With an increasing human population access to ruminant products is an important factor in global food supply. While ruminants contribute to climate change, climate change could also affect ruminant ...

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 ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Fermenting food is a process, and it all begins with the right vessel. Food & Wine / Amazon Fermentation requires very little ...

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

Sandor Katz’s most recent book, New York Times-bestseller The Art of Fermentation, came out in 2012. He took the halt in traveling brought on by the pandemic as an opportunity to finally write about ...