The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

Citric acid production through fungal fermentation has long represented a cornerstone of industrial biotechnology, utilising species such as Aspergillus niger to convert low‐cost substrates into a ...

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

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

A research team has unveiled how fermentation time and yeast selection work together to transform fresh ‘Nam Hom’ coconut ...

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...

Fermented foods are nothing new—but fermented skincare is a new category. “Fermentation is a term we are all familiar with—it's the same process used to create kombucha and kimchi—but it is also used ...

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 ...