"其实这是科学与文化的结合!像蓝纹奶酪或泡菜一样，发酵在保证安全的同时创造全新风味层次。'特殊'气味来自发酵过程中产生的健康氨基酸。在柳州，我们说'越臭越香'——这是一种需要适应的美味，代表我们大胆的美食精神。很多外国人试吃三次后就会爱上它!" ...

Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing ...

As global food demand continues to grow and the industry explores ways to overcome food scarcity and secure the future’s food economy, cellular agriculture and fermentation are increasingly becoming a ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

Move over whole wheat; scientists are discovering that the unique fermentation process of sourdough might be the missing ...

Biological and analytical advances enable modern fermentation processes to deliver safe and effective next-generation medicines. The pharmaceutical industry is no stranger to fermentation. Synthetic ...

Protein fermentation describes the microbial population's controlled breakdown and build-up of nitrogenous compounds under specific redox potential, pH balance and substrate limitation constraints.