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 ...

"Creating milk proteins without raising cows.""Making microorganisms produce egg proteins, flavorings, and enzymes."This technology is attracting attention as **Precision Fermentation**.Unlike ...

The Clermont-Ferrand facility will give startups, industrial companies and R&D groups access to pilot-scale fermentation and ...

Measuring cellulose sounds like it should be one of the straightforward tasks in analytical chemistry: take a sample, dissolve the interfering materials, and quantify what remains. In industrial grain ...

Fermentation can be described as a process that uses bacteria to make energy from carbohydrates in the absence of oxygen. Fermentations are used to make foods including bread, beer, wine, yogurt, ...

Fish sauce prepared by adding 20% salt to seafood followed different paths depending on the batch. This observation was made by Takashi Koyanagi in a column published in the 98th volume, issue 11 ...

People have been fermenting foods for thousands of years to preserve ingredients and enhance flavours. The practice can also ...

Dylan Parks is an associate professor of instruction in the Biology Department and he leads UTA’s Brewing and Fermentation Science certificate program. Dr. Parks specializes in microbiology, and with ...

Oyster mushroom fermentation raises protein levels and enhances savoury, umami-linked compounds in soybean processing by-product ...

There was no shortage of storytelling on Saturday either. Bringing together the most fermentation-forward individuals they could wrangle, those behind the tables gave the history of their practice and ...