How much of your silage never makes it in front of your cows? University of Wisconsin-Madison associate professor Luiz ...

MINNETONKA, Minn.--(BUSINESS WIRE)--The new $1 million 8,300 square-foot laboratory at NatureWorks world headquarters is the latest milestone in the company’s multi-year program to commercialize a ...

Eating habits are constantly evolving, and every year we see new trends emerge. These trends affect everything from ...

Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

Acetic acid fermentation: microbes at work Acetic acid bacteria (AAB) are present in foods such as vinegar, kombucha, and fermented cocoa, where they oxidize ethanol into acetic acid. They often work ...

The use of fermentation — loosely defined as the transformation of food by microorganisms — as a means of preserving food goes back thousands of years, if not further. Carefully controlled ...

Philip Sweet crossed over to the other side while volunteering at the Pickle Pavilion at last year's Slow Food Nation in San Francisco. He became fascinated with fermentation and the variety of ways ...