Fermented foods have become increasingly common on restaurant menus, from tempeh and koji to a growing range of plant-based ...

Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it ...

BEFORE Pasteur published his great work on “Fermentation,” most people would have scouted the idea that bacteria could ever play any very important part in technical and trade affairs. But when this ...