A group of scientists in Japan has discovered that fermented stevia may hold intriguing anti-cancer properties ...

Kombucha is a fermented tea beverage produced by a symbiotic culture of bacteria and yeast (SCOBY), offering polyphenols, ...

In an unexpected twist in the fight against cancer, humble kitchen bacteria and a plant best known for sweetening tea could one day help in treating one of humanity's deadliest diseases, new research ...

Research shows native food waste microbiota effectively produce PHB through fermentation, offering a sustainable solution for ...

Research on enhancing the efficacy of active compounds through fermentation technology is undergoing a transformation from empirical approaches to rational ...

Whether it’s freshly brewed kombucha, creamy kefir or tangy kimchi, fermented foods are one of the biggest health trends of ...

The methylotrophic yeast Komagataella phaffii (K. phaffii) is a pivotal heterologous protein production platform, yet inefficient secretory trafficking hinders its industrial scalability. We addressed ...

For centuries, Korea has stood at the heart of fermentation culture. Traditional Korean alcohols made from rice, nuruk (fermentation starter), and water were perfected through the intuition and ...

Support for providing immigrants living in the country illegally with a pathway to legal status in the U.S. has increased over the past six months, according to a new Quinnipiac University poll. In… ...

Fermented foods have been a cornerstone of human diets for millennia, offering preservation and health benefits. Long before refrigeration, fermentation extended the shelf life of perishable foods ...