Fungi have quietly shaped the trajectory of human civilization, from the diets of Paleolithic foragers to the beer in modern glasses and the experimental psychiatric drugs now in clinical trials. The ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

Choosing which type of yeast to use for the fermentation, when making wine, is a crucial decision for winemakers. They can choose to ferment “spontaneously” or buy cultured yeast. The issue has been ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.

Innovative fermentation methods reveal how pressed black cabbage, enriched with yeast or bacteria, delivers superior health benefits and flavor, opening new possibilities for functional foods. Study: ...

Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more ...