Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants. Reporting in iScience on October 3, the team shows that bacteria, acids, and ...

While they go through similar processes, the results from fermentation and rotting can be quite different. Here's how to tell ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Fermentation remains one of the most important biotechnological routes for transforming raw materials into high-value foods and beverages, while also ...

Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...

NEW ORLEANS, March 17, 2024 — Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha’s alcohol levels low because the bacteria ...

A wedge of artisan cheese may contain far more than rich flavor and creamy texture. Hidden within every bite is a thriving community of microbes working together to transform milk into a complex food ...

Kimchi, an ancient staple of Korean cuisine, is traditionally fermented in handmade earthenware jars called onggi. But when it comes to mass production, companies use jars made of glass and other ...