Page 90 - Fermentation News Today

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Researchers used Mediterranean black chickpea flour in the form of a semi-liquid dough fermented with the bacteria Lactiplantibacillus plantarum to develop fortified semolina pasta with improved nutritional quality.

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In a recent study published in the journal Fermentation, researchers reviewed studies examining the role of butyrate in inflammatory responses, immunological properties, and diseases related to the immune system such as atopic dermatitis, systemic lupus erythematosus, human immunodeficiency virus (HIV), psoriasis, and cancer.

Even if your garden’s not big enough to practice forest farming, here are tips from the Pasa conference on growing and fermenting the harvest.

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A new study in the journal Best Practice & Research Clinical Gastroenterology aimed to summarize the impact of specific nutrients as well as diets on the gut microbiota as well as the future perspectives of using diet as a therapeutic microbiome modulator.

At first glance, these ingredients may strike a reader as dissonant: anchovies and apples and vegetables? But when they go into Vermont's Sobremesa kimchi —...