Innovative fermentation methods reveal how pressed black cabbage, enriched with yeast or bacteria, delivers superior health benefits and flavor, opening new possibilities for functional foods.

Six Degrees of Fermentation is the culmination of a six-month fundraising campaign of the same name for SixDegrees.org, a national nonprofit committed to connecting communities and amplifying the ...

Beer and Kevin Bacon? Even better. Six local breweries are teaming with sixdegrees.org, the charitable organization started by Kevin Bacon, to launch Six Degrees of Fermentation, a special brew ...

A new study shows that adding fruit and microbes to alfalfa, a protein-rich feed for livestock, improves fermentation and biogas production.

Sennos, a leader in AI sensing, analytics, and automation for the fluidics and fermentation industries, today announced the close of $15M in funding. The rou ...

Researchers discover making miso in space is possible, resulting in a nuttier, roasted flavor. Could fermentation unlock new flavors for astronauts?

Radix Fermentation plans to open its first taproom and brewery in Cudahy, bringing traditional beer styles to a community-first space.

Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is one of the most studied microorganisms in the realm of fermentation technology. This species of yeast has been utilized for ...

Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer stability and a creamier texture to whites. Here's how to understand ...

Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to produce a potential superfood rich in anti-aging compounds and antioxidants.

Precision fermentation, he says, can develop animal-free proteins which are complimentary to animal protein, rather than a replacement. This is important as the world’s population is rapidly expanding ...

Louise Digby, vice president of enzymes and bioproduction at BioProduction by SEKISUI, discusses some of the current challenges in scaling microbial fermentation for biopharmaceutical production and ...