While they go through similar processes, the results from fermentation and rotting can be quite different. Here's how to tell the difference.

Using fermentation, University of Alberta researchers have come up with a way to produce higher amounts of a healthy fatty acid found mainly in pomegranates. The paper is published in the Journal ...

The future of fermented foods lies at the intersection of ancient wisdom and modern science. From beer brewing and sourdough ...

A deep dive into the science of cold fermentation for pizza making as you learn the ideal temperatures and times for ...

The fermentation process is complex and nonlinear because the growth pattern of microorganisms is sensitive to environmental conditions. Exponential feeding (EF) is a common and simple control ...

A second series of experiments were conducted to investigate the effect of binders on dried distillers grains (DDGs). A brewers dried yeast anti-caking binder that contains glucomannon (MTB-100 ®), ...

Methionol is a sulfur-containing aroma compound that contributes to the flavors of fermented foods. In this work, a novel method for methionol production was established using ...