Fermentation

A newly published meta-analysis, encompassing seven studies and nearly 300 subjects, has found certain types of bacteria found in fermented foods may help people suffering from persistent bad breath.

While many people might say that chocolate couldn't possibly be improved, such may not be the case. According to a recent study, a new cocoa bean treatment results in "fruitier, more flowery-tasting" dark chocolate.

One of the first products made using an animal-free egg white is now available in the United States. The unique macarons are the first to be made with an egg white protein produced by engineered yeast, designed to be indistinguishable from chicken eggs.

Researchers studying exceptionally well-preserved feces found in Iron Age salt mines have discovered the presence of fungi used in food fermentation. The findings indicate the miners were feasting on blue cheese and beer around 2,700 years ago.

Found in crustacean shells, chitin is a useful natural polymer. Now, scientists have developed a fruit waste-based fermentation process for getting it out of those shells – and the technique results in better-quality chitin, to boot.

Doctors are reporting a bizarre case of a woman who urinates alcohol. The woman showed none of the other regular signs of excessive alcohol consumption, leading them to conclude that yeast in her bladder was brewing the booze.

For thousand of years humans have been using fermentation as a way of preserving foods and engendering good gut health. A new study has discovered that a specific immune function receptor, evolved in humans and apes, is triggered by a metabolite from lactic acid bacteria found in fermented foods.

Building on methods used by farmers to produce silage for feeding livestock, Japanese researchers have developed a technology for simultaneous biofuel and animal feed production which doesn't require off-site processing.

To save innocent palates and Sunday barbecues, the Fraunhofer Institute is developing a new polymer powder that can quickly detect pathogens in beer before they can ruin the brew.

Researchers have developed a method of converting sugar directly into diesel using a bacterial fermentation process first discovered during World War I.

A European study will be researching new yeasts for use in food production, with tastier light beers being one possible outcome.