Unravelling the mysteries of kombucha fermentation

Oregon State University scientists are beginning to unravel the key microorganisms that contribute to the fermentation of kombucha, research that is already aiding large-scale kombucha producers in the fast-growing industry.

Permafrost carbon loss reduces microbial stability

Chinese researchers have recently discovered links between reduction in microbial stability and soil carbon loss in the active layer of degraded alpine permafrost on the Qinghai-Tibet Plateau (QTP).

page 10 from 40