NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...

Innovative fermentation methods reveal how pressed black cabbage, enriched with yeast or bacteria, delivers superior health benefits and flavor, opening new possibilities for functional foods. Study: ...

Michael David Winery is excited to announce their fermentation experiment, Grape Microbiota, is expected to return to Earth on July 17th. Partnering with Common Sense Solutions (CSS) and sent to the ...

The ancient culinary practice of fermentation may play a role in the future of space cuisine. In March 2020, an interdisciplinary team of researchers sent a small batch of ingredients for the Japanese ...

Kombu ( Saccharina japonica ) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers ...

University of Leeds and CSIRO have developd an AI platform to optimize fermentation, transforming food waste into valuable ...