Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to ...

Chinese liquor fermentation, a tradition spanning thousands of years, is underpinned by complex microbial consortia that shape both flavour and quality. The fermentation process relies on Daqu—a ...

Let's get down to business: gut health edition.

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

The main benefit of eating fermented foods lies in the live bacteria present in the produce. Dr Emily Leeming, a microbiome scientist, dietician, and creator of the Second Brain newsletter, says when ...

Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...

Researchers at the Hebrew University of Jerusalem have built a living biosensor made of bacteria that lights up when it ...

Experts say blended protein, fermentation, and mushrooms could revive Asia’s alt-protein market with better nutrition and affordability.