The University of Illinois’ IBRL helps food companies scale precision fermentation, partnering with ADM and Primient to ...
Hyper-osmotic stress in high-sugar fruits inhibits the fermentation performance of lactic acid bacteria (LAB). Besides, there is a prevailing trend of low-sugar diets for health concern. Therefore, it ...
Instead of throwing away byproducts of food processing, fermentation is making them valuable.
Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it ...
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