Traditional biomanufacturing is based on microbial or mammalian cell culture, plants can be grown in bioreactors and hold ...

Chinese liquor fermentation, a tradition spanning thousands of years, is underpinned by complex microbial consortia that shape both flavour and quality. The fermentation process relies on Daqu—a ...

Silage fermentation is a critical process for preserving forages through anaerobic fermentation, ensuring a consistent and nutritious feed supply for livestock worldwide. This process relies on the ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

A research team has delivered a comprehensive overview showing how microbial fermentation—guided by synthetic biology, metabolic engineering, and smart bioprocess design—can transform violacein from a ...

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 ...

Industrial microbiology is a branch of applied microbiology that uses microbes, such as bacteria, algae, and fungi, to produce high-value products, including drugs and fuels. 1 This field of science ...

The main benefit of eating fermented foods lies in the live bacteria present in the produce. Dr Emily Leeming, a microbiome scientist, dietician, and creator of the Second Brain newsletter, says when ...

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.