New research reveals that while the same yeast dominates sourdough starters, the type of flour used can significantly alter bacterial composition. The findings highlight how subtle ingredient choices ...

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 ...

Sourdough starter, a fermented mix of flour and water, is a staple for bakers. It's also a rich experimental testing ground ...

Belgium-based precision fermentation company Those Vegan Cowboys has closed a €6.25 million funding round to accelerate the development of its animal-free ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

A recent comprehensive review explores the transformative potential of microbial hydrogen production, turning waste into a sustainable energy resource. The study highlights the process of converting ...

It is well known that upstream bioprocessing is sensitive and prone to errors. As a result, an increasing number of new processes are being developed to produce biopharmaceuticals, enzymes, or ...

Vijay Jagassar describes the cocoa produced at his Trinidad estate as “dark, woody, [with a] very strong chocolate flavor and minor floral notes.” In 2021, this intricate combination propelled his ...

Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...