The World Institute of Kimchi has confirmed in a new study that bacteriophages, which were previously considered a "nuisance" ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

Oklahoma State University was recently issued a patent that could significantly increase biofuel and chemical yields while reducing carbon dioxide emissions. Hasan Atiyeh, professor of biosystems and ...

Fermented pickles and olives can be a source of probiotics, but olives offer more when it comes to nutritional benefits.

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.

GWINNETT COUNTY, Ga. - Some students at a local college are learning about the science behind beer and wine. It's part of Georgia Gwinnett College's new fermentation program. "We're very excited that ...

Texas A&M AgriLife Research scientists in the Department of Food Science and Technology have found a way to make fresh ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Sourdough bread is easier on digestion and may help with blood sugar because it is a fermented food. Whole wheat bread is ...

The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of Science and ICT, has confirmed in a new study that bacteriophages, which were ...