Fermentation is a widely used method of preserving food that harnesses the natural processes of food and microorganisms. This transform it into a different product. Common fermented foods worldwide ...

Fermentation of Cocoa; Fermentation is one of the most essential parts of flavor development and making delicious chocolate. When cocoa pods are harvested,we break the cocoa pods and separate the ...

During the fermentation process, an appropriate amount of sterile air must be supplied so that bacteria can multiply and accumulate the required metabolites. Generally speaking, oxygen is not easily ...

Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and koji, a type of fungus (Aspergillus oryzae). It is a key ingredient in miso soup. You can also make this with other ...

Pichia pastoris is a simple and powerful expression platform that has the ability to produce a wide variety of recombinant proteins, ranging from simple peptides to complex membrane proteins. A ...

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 ...

Kombucha, a fermented tea prepared with a symbiotic culture of bacteria and yeast (SCOBY), offers a unique and unpredictable home-brewed fermentation process. Therefore, the need for a controlled ...

Fermentation is one of the oldest biotechnologies, yet it’s now driving some of the most cutting-edge innovations in health, nutrition, and sustainability. From therapeutic enzymes and precision ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Bond Pet Foods’ prototype chicken protein, one of several emerging products in the fermentation space. In response, the quest for more ethical ways to incorporate vegan foods in our diet is heating up ...