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

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

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

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 ...

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

Scientists studied miso fermentation on the ... production of pyrazines — an organic compound that the report says displays "baked, roasted, and nutty flavor characteristics" — in the space ...

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

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.