“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of ...

Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation, by the action of bacteria. By the end of the nineteenth century, Eduard Buchner had shown that fermentation could ...

Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, ...

Two further advantages of fermenting seaweed are that it avoids an energy-intensive drying process and that the lactic acid bacteria that grow during fermentation have been shown to reduce any ...

Known for their zesty profile, sour beers traditionally demand a time-consuming brewing process involving wheat starch for ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB).

In recent years, sourdough bread has experienced a remarkable resurgence, capturing the interest of health-conscious ...

A traditional North Indian fermented drink, kanji is made by fermenting black carrots, mustard seeds, and water. This tangy, spiced beverage is rich in probiotics and perfect for a refreshing gut ...

Before bread can be made, the starters go through three distinct growth phases as they consume nutrients and excrete fermentation products ... the sequencing results showed more lactic acid-producing ...