Citric acid production through fungal fermentation has long represented a cornerstone of industrial biotechnology, utilising species such as Aspergillus niger to convert low‐cost substrates into a ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

The industrial biotech start-up Kalion says it has collected several tons of glucaric acid from its first full-scale fermentation, conducted by Evonik Industries. Applications for glucaric acid ...

Triacetic acid lactone (TAL) has the potential to serve as a bioderived platform chemical for commercial products, including sorbic acid. However, TAL currently lacks a global market as its chemical ...

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

Fermented foods are nothing new—but fermented skincare is a new category. “Fermentation is a term we are all familiar with—it's the same process used to create kombucha and kimchi—but it is also used ...