Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...

When asked about the inspiration behind Engineering Sciences 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry, Pia M. Sörenson’s smile widens and her eyes light up. “This course is ...

The industrial production of vitamin C has long relied on fermentation processes, particularly via the conversion of d-sorbitol into 2-keto-L-gulonic acid (2-KLG), a direct precursor of ascorbic acid.

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...