Industrial use of microorganisms plays a crucial role in food and beverage production, as well as in the creation of ...

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Nottingham Trent University provides funding as a member of The Conversation UK. Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years.

In a recent editorial published in Fermentation, researchers examined the use of fermentation as a means to increase the antioxidant potential of foods. Editorial: The Antioxidant Potential of ...

In a pine forest on Michigan’s Upper Peninsula, the only active nickel mine in the US is nearing the end of its life. At a ...

Add Yahoo as a preferred source to see more of our stories on Google. Cacao beans undergoing fermentation on a cacao plantation in the Dominican Republic. (Jon G. Fuller/VW Pics/Universal Images Group ...

Consumption of fermented foods jumped 149% in 2018, according to Forbes, demonstrating not just the staying power of this ancient form of food, but how globalization has introduced fermented foods to ...

THE FETID salinity of prosciutto, bresaola’s jaw-wearying toughness and the pallid greasiness of lardo, which is cured solid fat, all have their fans—if not, normally, among those in the business of ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...