Page 64 - Fermentation News Today

A rich bounty from the sea is pickled and fermented into a mouthwatering, wild feast.

Biomanufacturing using biomass sugars such as corn obtained from agriculture is attracting attention as an environmentally friendly technology. However, the supply of such conventional biomass sug ...

Sourdough is a tangy-tasting bread made with naturally occurring yeasts and lactic acid bacteria. Learn more about sourdough, including its health benefits, nutrition, and uses.

Mass spectrometry enables the precise identification and quantification of molecules based on their mass. Click to read more...

Tart cherry juice, ferments, and sea moss are this year’s superfoods to watch

The humble rice - a white grain that’s always in our diet. But a magical transformation from fermentation creates a myriad of amazing flavours.

Covestro is moving forward with the implementation of a unique process for producing the important chemical aniline entirely based on plant biomass instead of petroleum for the first time. At its ...

Invisible, alive and all around us. Bacteria and the chemistry of fermentation reshapes dairy products and drinks into delicious teatime treats.

Fermented foods, such as kimchi, have some health benefits. But helping you lose weight? I’m not convinced.

A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.