Page 65 - Fermentation News Today

In a major stride towards sustainable industrial fermentation, a team of researchers at Delft University of Technology (TU Delft) in The Netherlands, has unveiled pioneering advancements in the pu ...

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’.

When it comes to dietary advice, eating more fermented foods such as kefir, kimchi and kombucha can be a tough sell – cue images of gassy concoctions fizzing away in cloudy jars or strange foodstuffs slowly going mouldy at the back of the fridge. Fermentation is an age-old preservation technique by which microorganisms like yeast and bacteria convert carbohydrates, namely starch and sugar, into alcohol or acid.

The age-old practice of fermentation creates amazing delicacies using treasures of the river and sea.

Sauerkraut, pickles and craft beer wouldn’t exist without this microorganism.

The conclusion of the Seed funding round marks a significant success for the Hamburg-based deep-tech startup COLIPI GmbH as it embarks on the year 2024. Investors include the High-Tech Gründerfond ...

Scientists have developed new prediction models that bring them a step closer to being able to meet the metabolizable protein requirements of beef cattle without under- or over-feeding.

Researchers review the low FODMAP diet's mechanisms in managing IBS, highlighting its efficacy and challenges in dietary implementation for symptom relief.

Researchers explore the mental health benefits of fermented foods on the microbiota-gut-brain axis, highlighting the need for further studies to understand their therapeutic potential.

The very first foods fermented by humans, vegetables have been transformed from surplus into fermented products made more nourishing and delicious than ever.