Build your confidence in small-batch fermentation with safe, simple methods that support product consistency, food safety, ...

As part of its monthly webinar series “Living on a Few Acres,” Penn State Extension hosted two educators for a recent ...

The traditional Japanese paste tastes nuttier and more roasted when made in orbit, according to an experiment that could help ...

For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

One promising alternative is biotechnological flavor production, where microbial fermentation is used to convert inexpensive substrates into valuable aroma compounds. Agricultural by-products, which ...

Abstract Pickled cabbage is a traditional and typical fermented food, which occurs as a result of fermentation of bacteria that exist in the medium naturally. In this study, the effects of ...

Fermentation Equipment and Cultivation Procedure Cell suspension from cryotubes (3.5 mL), with a cell concentration of ca 5 g L -1, were added to 50 mL reactivation medium in a 500 mL Erlenmeyer flask ...