Latest Fermentation Stories
A long-abandoned fermentation process once used to turn starch into explosives can be used to produce renewable diesel fuel to replace the fossil fuels now used in transportation, University of California, Berkeley, scientists have discovered.
Antibiotic residues in uncured pepperoni or salami meat are potent enough to weaken helpful bacteria that processors add to acidify the sausage to make it safe for consumption.
The future of beer drinking is in the hands of rubber-gloved hands and face-mask protected flavor technicians and biochemists.
A new biofuel production process created by Michigan State University researchers produces energy more than 20 times higher than existing methods.
Single cell oils (SCO), produced by and extracted from some single-celled microorganisms, are featured with high levels of the major very long chain polyunsaturated fatty acids (PUFA).
Brazilian scientists are taking note of the rise in popularity of mixed martial arts and want to quantify the amount of energy being used during these activities.
Whether or not a wine turns out to be as outstanding as the winemaker hopes depends on the quality of the yeasts; they control the fermentation process and create the distinctive flavor.
Humans aren't the only species that like to get busy with a glass of bubbly, according to researchers at the Stanford University School of Medicine.
- Sleep; the state or condition of being asleep.
- The state or condition of numbness of a part due to pressure on a nerve: as, the obdormition of a limb.