Fermentation

Researchers find that the same microbes behind cheeses and dry-aged meats can add new depths of flavour to fermented soybean products.

Scientists dig into tempeh to uncover how microbial action breaks down soybean proteins into smaller, more digestible and more nutritious forms.

A simple fermentation treatment can convert a by-product of biofuel production into a valuable chemical feedstock for a wide range of biomedical products