Portland is about to get a whole lot funkier when the Portland Fermentation Festival returns to the Ecotrust building on Thursday, Oct. 10. Following last year’s triumphant return after a three-year ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing ...

Syngas fermentation is emerging as a versatile method for converting inexpensive and abundant gaseous feedstocks, such as carbon monoxide (CO), hydrogen (H₂) and carbon dioxide (CO₂), into valuable ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than 10,000 ...

Methane is a potent greenhouse gas frequently produced in the sea and in fresh water. Lakes in particular release large quantities of this climate-killer. Fortunately, however, there are ...

A Mason jar sits on my kitchen counter. Stuffed with shredded cabbage, the contents look like any jar you might find on a supermarket shelf. But what's inside is alive. When I loosen the lid, the ...

OLYMPIC VALLEY, Calif. – At the Tahoe Environmental Research Center’s (TERC) “Ski with a Scientist” event, Dr. Rachel Vannette spoke to the Tribune on her lab’s exciting research on how bees survive ...