For the first time, fermentation has been achieved in space. Miso made aboard the International Space Station (ISS) aged ...

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day ...

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 ...

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 ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study published in iScience, ...

By examining the chemistry behind these compounds and their contribution to flavor development, we'll uncover how fermentation transforms simple ingredients into complex, unforgettable scotch.

Combining bio-based reactions with electricity-driven reactions could be a step toward transforming chemical manufacturing to a greener industry that’s less dependent on petroleum-based materials and ...

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 ...

Fermentation is a slow reaction and takes several days or weeks to finish. If air is present, the oxygen causes the ethanol to oxidise to ethanoic acid, so the drink tastes of vinegar.