Elevated pressure increases oxygen transfer rate and solubility in aerobic fermentation, improving dissolved oxygen control ...

Animal-free dairy is entering a reset phase, with one startup abandoning the “build first, scale later” approach in favor of ...

Researchers from the VEB.RF Group of Skoltech have uncovered the molecular mechanisms that make one of the most persistent ...

When most people picture food production on the Moon or on Mars, the mental image is a row of green photobioreactors — ...

Cameron Sheeler, Ph.D., dressed in character for an episode on Western blots, and Kevin Storr in Sheeler's lab. Learning the ...

Chantle Edillor used a fascination with sourdough starters to pivot from studying human diseases to exploring yeast-based ...

Right now, TerraBlaster's tech works at 5mph, a speed CEO Jorge Heraud reckons he can double to 10mph “pretty soon.” ...

When it comes to the big questions in synbio, Harvard’s Weiss Institute for Biologically Inspired Engineering is a world ...

Praj Industries has set up an advanced precision fermentation laboratory to support next-generation biotechnology and accelerate India’s transition to high-performance, low-carbon biomanufacturing.

A new North Carolina State University study examining the proteins found in fermented foods like yogurt, cheese and bread found that a surprisingly large number, and percentage, of microbial proteins ...

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...