Kazachstania humilis ( Candida milleri , Candida humilis ), is familiar in sourdough and other fermentation. Favored by artisan...

Wine making starts with selecting the ripest grapes and follows through various stages of fermentation, aging and bottling. Here's an...

Fermentation is a vital step in brewing, transforming sweet wort into beer. While the initial stages of malting, mashing and making the...

Wort is the sweet liquid forming the basis of yeast fermentation in brewing. Made from malt grains, the sugary wort gives yeast a...

Acetic acid is well known in cuisine for its pleasantly sour taste and sharp scent. From kitchen vinegar to major functions in...

Maltose is a disaccharide, or double sugar, composed of two glucose molecules. Produced by a specialty enzyme, it's important to ecology,...

Malting and mashing are essential parts of the beer making process. These steps influence quality, flavor, and character of the final...

Lactase is an enzyme essential in digesting lactose , or milk sugar. A disaccharide, lactose breaks down as simple sugars glucose and...

Muscle spasms are involuntary, often painful contractions. They happen for many reasons including stress, body imbalance or dehydration....

Tannins are phenol compounds found in a variety of plants. Their survival strategies in nature produce benefits in wine, food, health...

Rennet is a complex set of enzymes central to many cheeses. It coagulates milk to form curds.  The primary enzyme in rennet is chymosin...

Mold is a fungus related to yeast and mildew. In fermentation mold has complex and cultivated functions. It's used in soy sauce, salami,...

Lactic acid fermentation is used intentionally by humans for thousands of years. A common method of preservation, this biological process...

Lactase is an enzyme important to breaking down lactose, a sugar found in milk and dairy products, into digestible elements. Lactase is...

Acetic acid (CH3COOH), or ethanoic acid, is an organic compound with a long history in food, health, science and other applications. This...

Vinegar is a dynamic culinary ingredient with a rich history and unique flavors. Created through fermentation of ethanol, including...

Coffee lovers welcome the smooth, rich aroma of the morning brew. The journey from coffee tree to flavorful cuppa Joe is a captivating...

Yeast is a cultured fungus with many hidden talents. A single-celled organism, it transforms simple ingredients into delicious foods and...

Yogurt is enjoyed throughout the world, created by the natural industry of lactic acid bacteria (LAB). Transformation of milk into yogurt...

Lactic acid bacteria (LAB) work to help transform milk into cheese, creating unique flavors and textures. They ferment sugars, mainly...