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
0
15
A research team led by Prof. Liu Guangxiu from the Northwest Institute of Eco-Environment and Resources of the Chinese Academy of Sciences (CAS) has isolated a fast-growing desert streptomycete from an extreme environment ...
Cell & Microbiology
Aug 15, 2022
0
16
Researchers across Europe have started to speed up the evolutionary process of yeast to develop new or better flavours for wine and beer. The objective is for beer and wine producers to better accommodate changing consumer ...
Cell & Microbiology
Oct 10, 2019
0
154
For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production ...
Cell & Microbiology
Jul 15, 2015
0
24
The taste and color of your wine depends on the methods used to produce it and the chemicals added during production, says research published in Analytical Chemistry Research. The researchers behind the study say wine bottles ...
Analytical Chemistry
Apr 13, 2015
0
70
(PhysOrg.com) -- Sometimes, when harvest conditions are less than ideal, silage with lower-than-optimum moisture levels is put into a silo, potentially leading to excessive heating and a spontaneous-combustion fire.
Other
Oct 27, 2009
0
0
