The newly launched Eppendorf BioBLU® 3f was developed specifically for microbial bioprocessing in working volumes of 1.25 to 3.75 L, extending the full range of operation for single-use fermentation ...

Traditional biomanufacturing is based on microbial or mammalian cell culture, plants can be grown in bioreactors and hold ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

Chinese liquor fermentation, a tradition spanning thousands of years, is underpinned by complex microbial consortia that shape both flavour and quality. The fermentation process relies on Daqu—a ...

Silage fermentation is a critical process for preserving forages through anaerobic fermentation, ensuring a consistent and nutritious feed supply for livestock worldwide. This process relies on the ...

Industrial microbiology is a branch of applied microbiology that uses microbes, such as bacteria, algae, and fungi, to produce high-value products, including drugs and fuels. 1 This field of science ...

NEW ORLEANS, March 17, 2024 — Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha’s alcohol levels low because the bacteria ...

The main benefit of eating fermented foods lies in the live bacteria present in the produce. Dr Emily Leeming, a microbiome scientist, dietician, and creator of the Second Brain newsletter, says when ...

Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to produce a potential superfood rich in anti-aging compounds and antioxidants.