Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is one of the most studied microorganisms in the realm of fermentation technology. This species of yeast has been utilized for ...

The Global Precision Fermentation Market Size is projected to grow at a CAGR of 40.1% from 2024 to 2031, according to a new report published by Verified Market Research®. The report reveals that the ...

The inaugural Global Food Tech Awards kicked off with the Americas heat, spotlighting 10 breakthrough start-ups and naming ...

A genomic study of hydrogen-producing bacteria has revealed entirely new gene clusters capable of producing large volumes of ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study published in iScience, ...

Honey DNA tech, precision fermentation in APAC, Suntory on biotic drink tech and more feature in this edition of Science ...

Japanese companies advancing circularity and bio-based technologies were recognized at the first edition of the Kering ...

The researchers first created a ready-to-ferment miso mixture using cooked soyabeans, salt and rice that had previously been fermented with a fungus called Aspergillus oryzae. The soon-to-be miso was ...