Computational Fluid Dynamics (CFD) has emerged as a pivotal tool in optimising microbial fermentation. By simulating the complex fluid flows, mixing patterns, and mass transfer processes that occur ...

This article discusses precision fermentation, as well as the nutritional profile, sustainability, and applications of fermented fat products.

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 ...

Rice wine production is a sophisticated fermentation process that harnesses a diverse array of microbial communities to convert carbohydrates and other substrates into ethanol and a suite of ...

Startup New Culture is seeking to raise $2.8m to develop ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, ...

Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives. Food colorants ...

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 ...

BETHLEHEM, Pa.--(BUSINESS WIRE)--ABEC, a leading global provider of integrated solutions and services for biopharmaceutical manufacturing, today announced large-scale single-use microbial fermentation ...

Arriving for a visit to BioVectra, a Canadian contract development and manufacturing organization (CDMO), one is reminded that pharmaceutical services companies are an idiosyncratic lot. Most are ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials ...

Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and replacing fishy odors with fruity aromas, paving the way for tastier, ...