Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Learn how to make homemade sauerkraut with this simple step-by-step fermentation process. This beginner-friendly guide covers everything from preparing cabbage to achieving the perfect tangy flavor. # ...

Sauerkraut’s tangy bite is winning over home cooks thanks to fermentation, bold flavor, and growing interest in gut-friendly foods. The post Why Sauerkraut’s Tangy Flavor Keeps Showing Up in Modern ...

Psychrotrophic starters achieved faster pH decline and community dominance at 4 °C, supporting process stability and safety in prolonged, low-temperature vegetable fermentations. Co-inoculation ...

Oklahoma State University was recently issued a patent that could significantly increase biofuel and chemical yields while reducing carbon dioxide emissions. Hasan Atiyeh, professor of biosystems and ...

Fermentation is one of the oldest methods of preserving foods. How does acid affect sausage and cheese? What role do microbes play in determining texture and flavor? We'll discuss the science behind ...

Kynda, a biotechnology company specializing in fermentation-based protein production, has opened a new research and production facility in Jelmstorf, Lower ...