Chibi Green Brick Tea, as a representative of traditional Chinese black tea, is renowned for its 'rich, strong, aged' quality style. However, its long and complex processing process—especially the ...

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 ...

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, ...

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 ...

Shiru – a California-based startup producing proteins via microbial fermentation – has teamed up with bakery ingredients specialist Puratos to develop the next-generation of egg replacers. Under the ...

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