Silage fermentation is a critical process for preserving forages through anaerobic fermentation, ensuring a consistent and nutritious feed supply for livestock worldwide. This process relies on the ...

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 origin of protein hydrolysates as a source of nitrogen for microbial fermentation can be divided into three main categories: animal, microbial and plant. Animal source peptones These are mainly ...

Reflecting on the progression of the gut-health ingredients market, Shivani Srivastava shares landmark next-generation innovations from recent months that indicate future direction and focus for the ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

The newly launched Eppendorf BioBLU® 3f was developed specifically for microbial bioprocessing in working volumes of 1.25 to 3.75 L, extending the full range of operation for single-use fermentation ...

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 ...

Cellular agriculture and fermentation involve “building” food. Scientists and formulators use developments such as microbial growth and enzymatic processes to build individual food ingredients and ...

Ladderworks is a publishing platform of diverse picture books and online curriculum with the mission to empower over a million kids to become social entrepreneurs. Our current series features ...

EMERYVILLE, Calif.--(BUSINESS WIRE)--FrieslandCampina Ingredients, the global innovator in healthy and functional ingredients, announced today a strategic partnership with specialist biotechnology ...