Industrial use of microorganisms plays a crucial role in food and beverage production, as well as in the creation of ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

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

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 ...

Sourdough bread has ancient origins and may have advantages over other breads, including a lower glycemic index, some ...

Oklahoma State University was recently issued a patent that could significantly increase biofuel and chemical yields while reducing carbon dioxide emissions. Hasan Atiyeh, professor of biosystems and ...

Scientists introduce a single-cell Raman method that monitors beer fermentation in real time, capturing metabolic variation and predicting key process metrics accurately.

Fermenting corn starch to generate ethanol for fuel is a complex biochemical process that requires the monitoring of numerous parameters to ensure optimal production. Measuring these parameters using ...

Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...