Fermentation can be described as a process that uses bacteria to make energy from carbohydrates in the absence of oxygen. Fermentations are used to make foods including bread, beer, wine, yogurt, ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

In beer brewing, fermentation is crucial. This is when yeast converts the sugars that are found in processed, malted barley into alcohol. Scientists have now determined that white noise can actually ...

Fermented foods are trending, but fermentation can be much more than kombucha, kimchi, and yogurt. In the documentary "Fermenting - Power for a ...

THE importance of a systematic study of the microorganisms which play a part in the various processes of fermentation is making itself felt more and more as time goes on and new facts and phenomena ...

On the third floor of a back building on Verily’s South San Francisco campus, 10 white machines emit a low-pitched hum. Atop each one sits a plastic container so jammed with tubes and sensors it looks ...

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book. Speaking of fermented, we’re going across the pond to the birthplace of cheddar cheese ...

While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...

From the old Noma that catapulted to the top of the World’s 50 Best list, to the new Noma that opened earlier this year, the exploration of fermenting foods has remained integral to what the ...