Kimchi fermentation is a dynamic process in which a diverse array of microorganisms, primarily lactic acid bacteria (LAB) and yeasts, orchestrate the transformation of raw vegetables into a product ...

Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are quantified via chromatography-based assays. While reliable, these tests are ...

Question: This is regarding saving tomato seeds that you wrote about a couple of weeks ago. Every year, I read advice that calls for "fermenting" the seeds. Either in their own juice, followed by a ...

In a combined experimental and theoretical study, researchers measured carbon dioxide levels in onggi during kimchi fermentation and developed a mathematical model to show how the gas was generated ...

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 ...

Fermented foods permeate our pantries, our refrigerators and our menus. They’re a part of our meals every day. Consider beer, wine, chocolate, cheese, but also pickles, vinegar, sourdough bread, ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Precision Fermentation: The industry is moving toward precision fermentation, where specific beneficial metabolites are targeted and amplified. SINOFN’s lineage with the Chinese Academy of Sciences ...