A new North Carolina State University study examining the proteins found in fermented foods like yogurt, cheese and bread found that a surprisingly large number, and percentage, of microbial proteins ...

Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria present in the ...

While precision ag and new genetics continue to evolve, a quieter revolution is gaining traction beneath the soil surface; ...

Findings reveal fermentation transforms food proteins into microbial proteins, highlighting their role in nutrition, gut ...

Fermentation has evolved from a traditional preservation method into a cornerstone of modern food innovation, where the intersection of bioprocess ...

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 ...

Fermeate uses optogenetics—precise control of gene expression with light—to turbocharge productivity in bioreactors, with ...

There's something quietly satisfying about opening your fridge in January and pulling out a jar of tangy carrots or bright, ...