Discovery radically changes understanding of how lactic acid bacteria thrive in environment Discovery could lead to healthier, tastier food and minimize food waste This hybrid energy metabolism ...

Miso soup, a traditional Japanese staple, is emerging as a weight-friendly food. Fermentation transforms soybeans into a ...

image: Now, researchers have shown that it is possible to evoke a shift in the metabolism from fermentation to respiration of E. coli and baker's yeast by optimizing fermentation conditions. This ...

The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of Science and ICT, has confirmed in a new study that bacteriophages, which were ...

Wine, beer and yogurt are produced when microorganisms convert sugar into alcohol, gases or acids. But this process of fermentation—which is used by bacteria, fungi and other fast-growing cells to ...

Fermented curd rice, a South Indian staple, is recognized for its probiotic and biochemical benefits, enhancing gut health, ...

Koji fungus, Aspergillus oryzae, has shaped East Asian cuisine and culture through centuries of fermentation. Today, it is being rediscovered for its nutritional, functional, and industrial potential ...

Researchers have shed light on how bacteria and baker's yeast generate and use their energy to grow. Knowing about cells' energy use is essential for industrial biotech processes. How do cells ...

A new study links propionate, a food preservative, to alterations in our metabolism, increasing the production of glucose, at least in one mammal: mice. The evidence of an effect on humans is based on ...

The World Institute of Kimchi has confirmed in a new study that bacteriophages, which were previously considered a "nuisance" ...