Researchers developed a two-step fermentation using Lactobacillus plantarum and yogurt cultures to remove 95–99% of ...

Ohio State researchers develop a two-step fermentation process reducing odors in plant-based proteins by 95-99%.

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, ...

Fermented foods provide probiotics that support digestion, gut bacteria balance, and immune function.

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 ...

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 ...

Kynda, a biotechnology company specializing in fermentation-based protein production, has opened a new research and production facility in Jelmstorf, Lower ...

KANSAS CITY — Precision fermentation is emerging as a leading edge of food and beverage ingredient innovation. The list of companies investing in the process is growing, and the ingredients under ...