Silage fermentation is a critical process for preserving forages through anaerobic fermentation, ensuring a consistent and nutritious feed supply for livestock worldwide. This process relies on the ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

Computational Fluid Dynamics (CFD) has emerged as a pivotal tool in optimising microbial fermentation. By simulating the complex fluid flows, mixing patterns, and mass transfer processes that occur ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

The new two-step fermentation process removes 99% of unpleasant odors from plant-based proteins, making vegan foods more ...

Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives. Food colorants ...

Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to ...

Startup New Culture is seeking to raise $2.8m to develop ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, ...

The main benefit of eating fermented foods lies in the live bacteria present in the produce. Dr Emily Leeming, a microbiome scientist, dietician, and creator of the Second Brain newsletter, says when ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials in the economic system. Achieving this requires innovative technologies ...