From ancient miso and sake to modern probiotics and precision fermentation, koji fungus is transforming how we understand food, health, and biotechnology.

A study showed that different processing methods significantly affect the biochemical composition of plant-based foods. Current food classification systems do not sufficiently acknowledge the ...

A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-based foods.

Coffee fermentation microbiology is a dynamic field that explores the integral role of microbial communities in the transformation of coffee cherries into high-quality beans. Microorganisms, including ...

The breakthrough could help farmers standardize the natural fermentation process that gives their product its particular taste.