If you're allergic to soy, help is on the way. Two new studies show that fermenting soy dramatically reduces its potential allergenicity and also increases the number of essential amino acids in soy ...

A research team consisting of Akihiro Okamoto (Senior Researcher, Center for Green Research on Energy and Environmental Materials, NIMS), Yoshihide Tokunou (Ph.D. student, Department of Applied ...

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 ...

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 ...

A method of processing peanuts for use in cookies, snacks and other products may help reduce allergic reactions, according to a study presented at an American Society for Microbiology meeting in ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...