Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce ...

If you're allergic to soy, help is on the way. Two new studies show that fermenting soy dramatically reduces its potential allergenicity and also increases the number of essential amino acids in soy ...

Fermentation reactions can also increase the nutritional availability of food, leading to, for example, higher protein stains of crops, thereby increasing access to affordable nutrition. “With ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American When I first began making bread, the science ...