Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal ...
Acetic acid bacteria (AAB) are pivotal in both traditional and modern applications of vinegar production. These Gram‐negative, obligately aerobic microorganisms oxidise ethanol to acetic acid through ...
Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...
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ACV and athletes: What apple cider vinegar actually does to your body, according to science
Stop drinking it straight—discover the surprising truth about how this fermented tonic affects your cholesterol, blood sugar, ...
Devoted foodies and restaurant newbies love The Feed. Sign-up now for our twice weekly newsletter. Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the ...
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