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 ...

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

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 ...

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.

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 ...

National Autonomous University researchers say the nutritionally dense tortilla will help more Mexicans access healthy staple ...

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.

Mold is something that many might fear and avoid, but Elliott Notrica ‘26 says let it grow — or rather, ferment.