Researchers have determined the atom-by-atom structure of the fermentation enzyme phosphoketolase by cryogenic electron microscopy. They identified details that were mistakenly characterized by X-ray ...

The fermentation chemicals market was valued at USD 65.06 billion in 2021 and is anticipated to generate USD 98.34 billion by 2030. The market is expected to register growth at a CAGR of 5.30% during ...

COLUMBUS, Ohio – Adding an electrical jolt to fermentation of industrial food waste speeds up the process and increases the yield of platform chemicals that are valuable components in a wide range of ...

A study published in the Nature journal Scientific Reports uncovers the complex chemical processes behind aboriginal fermentation processes. The work, which looks into the microbial communities ...

Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria present in the ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

Close-up of chunks of dark chocolate bar pieces stacked into a small pile. The flavors of premium chocolate are influenced by the microbes involved in its fermentation. Credit: Shutterstock Biting ...

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 ...

The flavor and fragrance industry experienced a shortage of patchouli oil in 2010 when soggy weather gave Indonesian growers a poor harvest of Pogostemon cablin, a perennial shrub in the mint family ...