fermentation

Scientists used a commercial year-long cheddar making process to show how various bacterial communities interact and contribute to the distinct flavor of cheddar.

By studying various sourdough starters and sequencing their microbial menageries, researchers generated useful information for people wanting to experiment in their kitchens and classrooms.

A guide to choosing depth filtration devices for cell culture applications.

Synthetic variations of squalene, which is used to boost immune responses, could make vaccines more effective while reducing fisheries for struggling sharks.

Simple changes help yeast thrive in the presence of their own harmful byproducts and could boost biofuel production.

Scientists map the partial proteome of a common lactic acid bacterium.

A brewmaster is creating a signature concoction using yeast found in his facial hair.

Used ground coffee and other café food waste could one day be converted into plastics, detergents and other products.