Video: How kimchi gets its kick
Kimchi, the fermented cabbage dish beloved in Korea and around the world, has a signature pungent, sour tang.
Kimchi, the fermented cabbage dish beloved in Korea and around the world, has a signature pungent, sour tang.
Other
Dec 20, 2018
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In an innovative study that promises to reduce production costs for the most potent form of vitamin K—Menaquinone-7, Penn State researchers have developed a novel method to enhance the fermentation process that creates ...
Biotechnology
Oct 2, 2018
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The microbial production of enzymes, chemicals and fuels could become more efficient and economical with a newly engineered system for controlling genes called "Jungle Express."
Cell & Microbiology
Sep 7, 2018
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Researchers have found that seawater can replace freshwater to produce the sustainable fuel Bioethanol, reducing the need to drain precious resources.
Biotechnology
Aug 21, 2018
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There is no doubt that Europeans brought a culture of brewing and consuming alcohol during their early migration and colonisation of Australia.
Other
Aug 20, 2018
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Fermented sausages can vary in taste quality depending on whether the fermentations begin "spontaneously", or using a commercial starter culture. A team of Italian investigators found that commercial starter culture produced ...
Cell & Microbiology
Dec 1, 2017
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A foul smell and safety concerns can leave many residents turning their nose at the idea of a wastewater treatment plant in their neighbourhood.
Environment
Oct 10, 2017
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Brewing researchers at NC State University have developed a new technique that allows them to monitor yeast behavior during fermentation, providing brewers with information they can use to better control the brewing time ...
Biotechnology
Aug 29, 2017
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A research team consisting of Akihiro Okamoto (Senior Researcher, Center for Green Research on Energy and Environmental Materials, NIMS), Yoshihide Tokunou (Ph.D. student, Department of Applied Chemistry, Graduate School ...
Materials Science
Aug 2, 2017
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A fine wine has an ideal balance of ingredients. Too much or too little of a component could mean the difference between a wine with a sweet and fruity aroma and one that smells like wet newspaper. To help wineries avoid ...
Other
Jul 12, 2017
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