A new study has demonstrated that regional microbial imprints can remain detectable under commercial winemaking conditions.

The question is no longer whether microbial foods can be made. The question now is who can be first to turn them into an ...

Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...

Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...

Each subtle cultural or personal twist to a fermented dish is felt by your body’s microbial community. microgen/iStock via Getty Images Many people around the world make and eat fermented foods.

Microbial food — technology that uses microorganisms to produce proteins and food ingredients — is emerging as a new frontier ...

Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...

AI-driven strain engineering, digital twins and predictive bioprocess control are helping manufacturers reduce batch failure ...

In a study published in The Innovation, a research team led by Prof. TAN Zhiliang from the Institute of Subtropical Agriculture of the Chinese Academy of Sciences advanced a new conceptual framework ...