From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

In the eighteenth and nineteenth centuries, chemists worked hard to decipher the nature of alcoholic fermentation through analytical chemistry and chemical nomenclature. In 1789, the French ...

Ethan McNamara carries with him a deep appreciation for the blend of science and tradition that mead-making represents.

Small organisms can have a big impact. That’s why researchers explored nearly a dozen nontraditional yeast strains to find ...

and in turn how fermentation works. “By bringing together microbiology, flavor chemistry, sensory science, and larger social and cultural considerations, our study opens up new directions to ...

says its long history with fermentation puts Japan in a leading position for the chemistry of the future: engineering plants and microbes to produce the base materials for everything from drugs to ...

Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation ...