Researchers revived a forgotten yogurt-making technique using ants, uncovering microbial biodiversity in fermentation.

The process was named fermentation ... Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation, by the action of bacteria. By the end of the nineteenth century, Eduard ...

The researchers conducted fieldwork in Bulgaria, a region with historical oral traditions of ant yogurt making. They then ...

Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems.

From 'cancer-fighting' properties to helping alleviate hot flushes during menopause - these fermented foods carry a whole ...

The buttermilk you get at the store and keep in your fridge is "cultured buttermilk," and it is made from regular milk that ...

Scientists have sequenced DNA from 3,600-year-old cheese, the oldest in the archaeological record. The intact cheese was ...

One of them is sourdough bread. Sourdough is a type of bread which is made through a natural process of fermentation which uses wild yeast and lactic acid bacteria. Both of these, help to set it apart ...

Recently, a group of Chinese scientists has added to our knowledge of the dispersion of early dairy fermentation practices, ...

Chinese scientists have developed ancient DNA technology to systematically study the microbial genomes of the "oldest cheese, ...

It takes around 28 days for the skin’s natural exfoliation cycle to finish, a process known as desquamation. While chemical exfoliants, like lactic acid, will aid the process, it still takes time.

this natural process converts sharper malic acid (the same acid found in green apples) into softer lactic acid (the same acid found in milk). Total acidity is reduced; the wines become softer, rounder ...