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, ...

Kimchi fermentation is a dynamic process in which a diverse array of microorganisms, primarily lactic acid bacteria (LAB) and yeasts, orchestrate the transformation of raw vegetables into a product ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Bond Pet Foods’ prototype chicken protein, one of several emerging products in the fermentation space. In response, the quest for more ethical ways to incorporate vegan foods in our diet is heating up ...

The utilization of online process analytical technology (PAT) has become a high-profile endeavor in the biotechnology industry in recent years. Since the early 1980s, many fermentation scientists have ...