González Alonso explains, “We observed that sourdoughs develop into stable microbial ecosystems, with lactic acid bacteria and yeasts in a complex balance. A higher fiber content barely altered this ...

In a recent study published in Foods, researchers used Mediterranean black chickpea flour in the form of a semi-liquid dough fermented with the bacteria Lactiplantibacillus plantarum to develop ...

Kimchi, a Korean side dish composed of seasoned, fermented vegetables, has become popular in recent years, especially among health-conscious consumers. The staple Korean accompaniment was the focus of ...

TORONTO, April 21, 2023 (GLOBE NEWSWIRE) -- Cronos Group Inc. (CRON) (“Cronos” or the “Company”) today, in honor of Earth Day, released a Sustainability Study, which outlines the benefits of using ...

This study provides valuable insights into the relationship between the microbial community and fermentation products, as well as the factors that cause changes in the microbial community. Shibazuke ...

Precision Fermentation Market Opportunity and Consumer Attitudes Measured in Hallmark Study from The Hartman Group The research, commissioned by Perfect Day and Cargill, finds 2 in 3 Americans believe ...

A recently published study by University of Florida researchers provides insight into how beer yeast might behave when fermented in outer space. While the concept may initially sound trivial, it has ...

WASHINGTON — Nothing goes better with a slice of pizza than a pint of beer. And it turns out, the two have a more in common than forming the perfect culinary pairing. Both rely on fermentation. And on ...

Most beer guts are the result of consuming fermented brew, but a new case study describes a rare syndrome that had one man’s gut fermenting brew, not consuming it. It’s called gut fermentation ...