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

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

One Genome’ mission, the Department of Biotechnology (DBT) and the Biotechnology Research and Innovation Council (BRIC) are ...

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

Auto-brewery syndrome produces symptoms of intoxication when ethanol produced by dysregulated gut microbiota exceeds the ...

Have you ever copied your grandmother’s recipe and felt that it didn’t quite taste like hers? Similarly, researchers aimed to ferment miso onboard the International Space Station (ISS) and found that ...

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

Moon megawatts and cosmic miso: Scientists build solar panels from moon glass and ferment miso paste in space.

Trained to uphold rigorous quality standards, the Life Below Labs team ensures meticulous process management at every stage. Its professionally curated yeast bank provides breweries with customized, ...

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