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 ...

Traditional biomanufacturing is based on microbial or mammalian cell culture, plants can be grown in bioreactors and hold ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Rice wine production is a sophisticated fermentation process that harnesses a diverse array of microbial communities to convert carbohydrates and other substrates into ethanol and a suite of ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

A research team has delivered a comprehensive overview showing how microbial fermentation—guided by synthetic biology, metabolic engineering, and smart bioprocess design—can transform violacein from a ...

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

Much like humans, microbial organisms can be fickle in their productivity. One moment they're cranking out useful chemicals ...

Organizers of the Future of Protein Production conference, set for February 24–25 at McCormick Place in Chicago, have ...

AGC Biologics is sounding the alarm on a projected “microbial manufacturing crunch” as demand for large-scale fermentation capacity sharply increases. In a recent interview, Dieter Kramer, managing ...