The findings shed new light on ancient winemaking. Archaeological evidence shows that wine was being produced at least 8,000 ...

Chinese liquor fermentation, a tradition spanning thousands of years, is underpinned by complex microbial consortia that shape both flavour and quality. The fermentation process relies on Daqu—a ...

Rice wine production is a sophisticated fermentation process that harnesses a diverse array of microbial communities to convert carbohydrates and other substrates into ethanol and a suite of ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

Sourdough bread is made with a live culture of flour and water, often called a starter. Unlike breads made with commercial yeast, sourdough relies on naturally occurring wild yeasts and bacteria.

Fermented food products have steadily transitioned from kitchens to scientific discourse, thanks largely to their tie to the immune system and gastrointestinal functions. Kimchi is no longer a Korean ...