Researchers at the University of Nottingham have developed a lab-based cocoa fermentation method using defined microbial communities, enabling chocolate makers to reliably produce high-quality, ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars.

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 ...

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 ...

An international team of scientists conducted a study to understand how microbial communities involved in cacao bean ...

Fermelanta constructs biosynthetic pathways to produce valuable compounds in E. coli using a multi-step gene transfer technique.

Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to ...

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 ...

Scientists have found that a single tree can be home to a trillion microbial cells — an invisible ecosystem that is only ...