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 ...

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

This flavor is associated with pyrazine compounds that probably emerged as a result of the higher ISS temperatures too, which ...

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

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 ...

Sauerkraut strengthens the gut barrier and reduces damage from inflammation. Fermentation produces helpful molecules.

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

A spoonful of miso, rich with umami and history, made its way around the International Space Station. There, 250 miles above ...

A miso test on the International Space Station shows fermenting food is not only possible in space, it adds nuttier notes to the Japanese condiment.