In summer, those bacteria work at a quicker pace, which means fermentation speeds up and sourness arrives sooner. The good ...

Fermeate, an industrial biotechnology company developing optogenetic control for industrial-scale precision fermentation, today announced a successful $2 million Seed round led by Newfund Capital with ...

Cold fermentation is the secret weapon behind light, airy, and flavorful pizza crusts that rival your favorite pizzeria. By letting dough rest in the fridge for 24–72 hours, yeast works slowly, ...

Fermeate uses optogenetics—precise control of gene expression with light—to turbocharge productivity in bioreactors, with ...

Fermentation versus rotting explained While both fermentation and rotting involve microbes breaking down food, the difference lies in control and intention. Fermentation uses specific bacteria, yeast, ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.