Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...
The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of Science and ICT, has confirmed in a new study that bacteriophages, which were ...
Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce ...
Probiotics are live microorganisms that you can consume for gut health. They can be found in kefir, kombucha, sauerkraut, and ...
I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...
How climate change could affect the microbes that ferment grapes and give wine its specific flavours
The authors do not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and have disclosed no relevant affiliations beyond their ...
A new exhibition opening at the University of New Mexico’s Maxwell Museum of Anthropology on Saturday, March 8, explores the central role fermentation has played across human civilizations. “Entangled ...
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 ...
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