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

This application note highlights the successful 5-fold scale-up of a high-cell density E. coli process from an established 200 L stainless steel fermenter to a 1000 L single-use system.

Metabolic engineering, critical in modern biotechnology, focuses on employing microbial systems to produce valuable bioactive ...

The important role of specific microbial populations in spontaneous fermentation and their interactions that influence the ...

Instead of masking off flavors with sugar, salt, or artificial additives, companies can let bacteria do the work.

This occurs during the fermentation of plant biomass. The team focused on the fermentation of butanol, a biofuel with a high ...

INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised ...

What kinds of life could exist in Saturn’s largest moon, Titan? This is what a recent study published in The Planetary ...