Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

Move over whole wheat; scientists are discovering that the unique fermentation process of sourdough might be the missing ...

Portland is about to get a whole lot funkier when the Portland Fermentation Festival returns to the Ecotrust building on Thursday, Oct. 10. Following last year’s triumphant return after a three-year ...

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Syngas fermentation is emerging as a versatile method for converting inexpensive and abundant gaseous feedstocks, such as carbon monoxide (CO), hydrogen (H₂) and carbon dioxide (CO₂), into valuable ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Corn-based fuel ethanol facilities mix enzymatically treated, gelatinized corn starch with water to generate a “mash” that is used as the substrate in large-scale (~500, 000 gallon) yeast-based ...

Methane is a potent greenhouse gas frequently produced in the sea and in fresh water. Lakes in particular release large quantities of this climate-killer. Fortunately, however, there are ...