These bacteria are widely used in the production of fermented foods such as yogurt, cheese, and traditional fermented products like shrimp paste. Recent research has focused on understanding the ...

One of the key findings in recent studies is the positive impact of coinoculation with lactic acid bacteria and yeasts on the quality of wet fermented ... often used in food and beverage production.

Food scientists might apply principles of microbiology to better understand how fermented foods like yogurt or beer are made. They might specialize in something like sensory evaluation ...

Keasling et. al. “Neurospora intermedia from a traditional fermented food enables waste-to-food conversion.” Nature ...

Fermented foods have been a staple in many cuisines around the world for thousands of years. Their popularity continues to ...

For a healthy microbiome, consuming a variety of plant-based foods was more important than following an overall vegan, ...