Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...

When asked about the inspiration behind Engineering Sciences 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry, Pia M. Sörenson’s smile widens and her eyes light up. “This course is ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

Kerry Taste & Nutrition is expanding its reach in the biotech space through acquisitions, including a deal to take control of German-based biotech company c-LEcta. Albert McQuaid, Chief Science and ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

The industrial production of vitamin C has long relied on fermentation processes, particularly via the conversion of d-sorbitol into 2-keto-L-gulonic acid (2-KLG), a direct precursor of ascorbic acid.

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...