Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development ...

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

Carbonic maceration is a technique used during the fermentation process when grape juice becomes wine. Traditionally used ...

In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic fermentation and then switched to an anaerobic process to induce ethanol production, demonstrating how versatile the ...

Small organisms can have a big impact. That's why researchers explored nearly a dozen nontraditional yeast strains to find ...

Sourdough Bread Day, celebrated annually on April 1st, honors one of the world's oldest and most cherished forms of leavened bread. The unique holiday encourages baking enthusiasts and novices alike ...

Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and ...

Sourdough's oh-so-recognizable flavor and rewarding, chewy texture happen because of a natural fermentation process between wild yeast and lactobacilli bacteria. This symbiotic relationship ...