Federico Cerrone is assistant professor in Bioprocess Engineering at Dublin City University School of Biotechnology ...

The mounting demand for sustainable and health-promoting dietary patterns has accelerated interest in plant-based foods and their functional potential.

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

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 ...

Computational Fluid Dynamics (CFD) has emerged as a pivotal tool in optimising microbial fermentation. By simulating the complex fluid flows, mixing patterns, and mass transfer processes that occur ...

As demand rises for sustainable and biologically derived products, microbial fermentation is becoming a cornerstone of industrial manufacturing across a range of industries. Its applications span the ...

The newly launched Eppendorf BioBLU® 3f was developed specifically for microbial bioprocessing in working volumes of 1.25 to 3.75 L, extending the full range of operation for single-use fermentation ...

Fermentation science represents a cornerstone in the production and quality improvement of beverages such as coffee, wine, cider, and beer. In recent years, ...

Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...

How much energy do your gut microbes really provide? New research finds that what you eat, especially fiber, matters more than your microbiome’s makeup for fueling your body with beneficial ...