Fungi play key roles in nature and are valued for their great importance in industry. Consider citric acid, a key additive in several foods and pharmaceuticals produced on a large-scale basis for decades with the help of ...
Biotechnology
May 13, 2011
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(PhysOrg.com) -- Cow belches, a major source of greenhouse gases, could be decreased by an unusual feed supplement developed by a Penn State dairy scientist.
Environment
Aug 26, 2010
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(PhysOrg.com) -- Purdue University scientists have improved a strain of yeast that can produce more biofuel from cellulosic plant material by fermenting all five types of the plant's sugars.
Biotechnology
Jun 7, 2010
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Researchers from the Stanford University School of Medicine have identified a gene in the yeast Saccharomyces cerevisiae that might be important for ethanol production from plant material, providing insights into the bioethanol ...
Cell & Microbiology
May 13, 2010
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What better venue than San Francisco -- sourdough capital of the world -- to unveil a new natural sourdough ingredient that could replace conventional additives in a variety of other breads, while making them tastier and ...
Cell & Microbiology
Mar 22, 2010
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Ever on the lookout for new ways to improve the fermentation of corn sugars into ethanol fuel, Agricultural Research Service (ARS) scientists have devised an approach for using genetically modified baker's yeast to prevent ...
Biotechnology
Aug 27, 2024
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Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which are commonly present in vegetables cause the spontaneous fermentation of vegetables, ...
Cell & Microbiology
Jul 26, 2024
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Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha's alcohol levels low because the bacteria and yeast used in the fermentation process vary from ...
Biochemistry
Mar 17, 2024
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Traditional Chinese rice wine (RW) has been popular in China for thousands of years. The brewing process involves simultaneous saccharification and solid-state fermentation using mixed saccharifying starters, such as wheat ...
Biotechnology
Jan 2, 2024
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Humans have been fermenting food and drinks—everything from kimchi and yogurt to beer and kombucha—for more than 13,000 years.
Biochemistry
Dec 19, 2023
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