The Center for Beverage Innovation and Lafontaine Lab, including U of A researchers, evaluated 11 commercially available yeasts to identify their strengths based on chemical analysis and sensory panel ...

Small organisms can have a big impact. That's why researchers explored nearly a dozen nontraditional yeast strains to find ...

By examining the chemistry behind these compounds and their contribution to flavor development, we'll uncover how ...

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

Scientists aboard the International Space Station tested fermenting miso in space, and learned that it can impact the final ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

Fermenting miso on the ISS worked, showing microbes can thrive and create flavorful food even in space conditions. Miso is a ...

the chemical compound that creates buttery flavors in dairy products, popcorn, and wine. Malolactic fermentation’s ability to soften a wine’s mouthfeel can be particularly desirable in red ...

Food made in space tastes different, according to new research. The traditional Japanese condiment miso had a nuttier flavor ...

A new study maps how specific lactic acid bacteria can enhance both the flavor ... out that fermentation with lactic acid bacteria can help degrade several anti-nutritional compounds.