Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is one of the most studied microorganisms in the realm of fermentation technology. This species of yeast has been utilized for ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.

Sourdough has taken over bakery aisles and social media feeds alike. Everyone seems to want a slice of that gut-friendly, ...

Saprophytes (Greek, Sapros, decay, Phytos, plant) are fungi, which play a vital role in recycling organic nutrients in environment. Microscopic fungi are decomposers that grow on dead or decaying ...

Tsunan Sake Brewery (Headquarters: Tsunan-machi, Nakauonuma-gun, Niigata Prefecture, hereinafter referred to as Tsunan Sake Brewery) is pleased to announce that President, Dr. Kengo Suzuki, ...

Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy. Fats and mouthfeel are the ‘next ...

The global landscape for biological fermentation is entering a period of disciplined, high-volume consolidation. According to the latest strategic outlook by Future Market Insights (FMI), the global ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...