All Microbial Fermentation articles – Page 2
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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?
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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.
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FeaturesThe rise of India Pale Ale
We chart the rollercoaster emergence of the India Pale AleThe emergence of the India Pale Ale.
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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.
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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.
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FeaturesA deep dive into the story of vinegar
The material used in chip shops is generally not vinegar at all.
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FeaturesThe race for acetone during the First World War
In 1917, conkers were as an important national resource.
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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.
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