A research team has delivered a comprehensive overview showing how microbial fermentation—guided by synthetic biology, metabolic engineering, and smart bioprocess design—can transform violacein from a ...

Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to ...

In the wellness-driven era of 2025, the global beverage industry is witnessing a seismic shift from sugary sodas to functional, “alive” alternatives. As gut health becomes the cornerstone of modern ...

A recent comprehensive review explores the transformative potential of microbial hydrogen production, turning waste into a sustainable energy resource. The study highlights the process of converting ...

Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...

New research reveals that while the same yeast dominates sourdough starters, the type of flour used can significantly alter bacterial composition. The findings highlight how subtle ingredient choices ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Fermented food products have steadily transitioned from kitchens to scientific discourse, thanks largely to their tie to the ...

Using metagenomic sequencing across a realistic temperature gradient, researchers show that carcass decay triggers a surge in carbon-degradation ...