All Microbial Fermentation articles
-
NewsFermentation breakthrough delivers sustainable food coloring that’s better than beetroot
Researchers have developed an innovative fermentation process that produces natural betalain-type food colours, offering a more sustainable and efficient alternative to traditional extraction methods.
-
NewsAncient fermentation tech turns plant-based cheese into ‘something we want to eat’
In a new research result, scientists demonstrate the potential of fermentation for producing climate-friendly cheeses that people want to eat.
-
NewsResearchers awarded €1.2 million to commercialise cultivated meat
Companies have received €1.2 million in additional funding from EIT Food to develop innovative products to reduce the cost of producing cultivated meat within the next two years.
-
NewsResearchers track yeast population dynamics in fuel bioethanol production
Despite the presence of invasive strains of Saccharomyces cerevisiae, all of them belong to the ethanol fermentation environment, keeping the industrial process stable, a new study reveals.
-
NewsFermentation process transforms agri-waste into lactic acid
Researchers have used consolidated bio-saccharification (CBS) to take the raw material of lignocellulose and produce lactic acid through a fermentation process.
-
NewsWine yeast species may be communicating during fermentation - using extracellular vesicles
A new study of what happens when two different wine yeast starter species are combined suggests that they could be communicating - and that extracellular vesicles may play a role in that communication.
-
NewsUK vaccine and food manufacturing hubs will save lives and cut carbon
Two initiatives, an investment of £24 million, will help the UK lead the world in preparedness for pandemics and epidemics, and in delivering secure food supplies.
-
FeaturesBridging disciplines to explore the culture of fermentation
How do stories and experiences with fermentation create different microbial possibilities?
-
FeaturesA renaissance in fermented milk: kefir makes a comeback
What is this creamy, cottage cheese-like substance, and why is it taking up residence in so many fridges?
-
Article‘t time’: why students prefer Guinness
‘Student’s t test’ to compare the means of two groups always seems to enjoy particularly high esteem amongst students; so much so that some may believe that the test’s name was conferred in their honour.
-
FeaturesThe rise of India Pale Ale
We chart the rollercoaster emergence of the India Pale AleThe emergence of the India Pale Ale.
-
FeaturesCitric acid's journey from sunny Sicily to industrial London
Like other major seaports, the hinterland of London’s docks was once a hive of industrial activity.
-
FeaturesLouis Pasteur's beer of revenge
Pasteur started studying the brewing process, prompted by the humbling defeat of France in the Franco-Prussian War of 1870–1871.
-
FeaturesA deep dive into the story of vinegar
The material used in chip shops is generally not vinegar at all.
-
FeaturesThe race for acetone during the First World War
In 1917, conkers were as an important national resource.
-
-
Long ReadsFood, medicine and bioremediation: fungus is the future
The answers to most of our current and future problems could lie beneath our feet in undiscovered soil fungi, in pristine forests and woodlands or in our global banks of discovered fungi.
