Fermented foods have been a cornerstone of human diets for millennia, offering preservation and health benefits. Long before refrigeration, fermentation extended the shelf life of perishable foods by ...

Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...

A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall ...

Microbial systems are no longer confined to classical fermentation. In the face of global sustainability challenges, these ...

Kimchi, a fermented vegetable dish, is gaining scientific recognition for its immune-boosting properties. Its rich fiber, ...

A recent comprehensive review explores the transformative potential of microbial hydrogen production, turning waste into a sustainable energy resource. The study highlights the process of converting ...

A recent study published in Engineering has shed new light on the mechanisms behind the efficient nitrogen removal capabilities of pyrite-based mixotrophic denitrifying biofilters. The research, ...

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 ...