From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation.

The global peptone market is experiencing steady growth, driven by its critical role in microbiological applications, ...

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

A recent study reveals that fermented cabbage offers up to 40% protection for the intestinal barrier, outperforming raw ...

Bioengineering and Environmental Sciences Lab, Department of Energy and Environmental Engineering, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India ...

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

If you've ever looked into the living conditions of astronauts in space, you probably know they make do with spartan ...

Unlike modern pickling and preserving—which zap microbial activity with a quick-killing combination of high heat, vinegar and/or sugar—fermentation is a slow, living transformation that works with the ...

Sauerkraut strengthens the gut barrier and reduces damage from inflammation. Fermentation produces helpful molecules.

Scientists aboard the International Space Station tested fermenting miso in space, and learned that it can impact the final ...

Researchers from Thailand’s Kasetsart University have found that cannabis leaves can significantly improve the taste and ...

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