Citric acid is found naturally in citrus fruits and generated by all living cells. It's used in cuisine, medicine, science and industry....

Cellular respiration enables living organisms to turn food into energy. It revolves around the Krebs cycle, also known as the citric acid...

Carrots are root vegetables with bright pigments and sweet flavors. Their roots are storage vessels for starch and sugar and peek from...

Astronauts on long-duration missions rely on water (H2O) for drinking, hygiene, food preparation, and oxygen generation by electrolysis....

Photosynthesis enables plants to convert sunlight into energy in the form of glucose molecules to support plants and life on Earth....

Root vegetables like carrots, beets or tuberous sweet potatoes are energy reservoirs. The plants store their power underground, packed...

Metalloproteins are biomolecules containing metal ions. From transporting oxygen and cell signals to catalyzing chemical reactions,...

Compost for the garden can benefit from the hidden nutrition of old or flat beer. Leftover brew contains vitamins and minerals to nourish...

Dioscorides is a physician of Rome in the first century AD. He serves as a doctor in Nero's army and later writes De Materia Medici ,...

Salt is primarily sodium chloride (NaCl). As a naturally occurring mineral it's known as halite or rock salt. Vital for food preservation...

Lactic acid bacteria (LAB) have been used in fermentation and food processing for thousands of years. The two forms of LAB fermentation,...

Lactic acid bacteria (LAB) have different ways of metabolizing nutrients depending on species. Homo-fermentation produces lactic acid,...

Candida yeasts are prevalent in nature, environment, food, fermentation and human health. Over 200 Candida species are identified, most...

Salmonella is an opportunistic bacterium. Known for its effects on health, it can cause serious foodborne illnesses. All Salmonella...

Soy sauce has a rich umami taste and complex traditional production process taking time and skill. Originating in Asian cuisine, it's a...

Glutamates enhance flavors like umami, making them invaluable in cuisine. One of the best known forms is monosodium glutamate (MSG),...

Umami comes from the Japanese for "taste," applied to savory flavors. The four basic tastes are sweet, sour, bitter, and salty. Umami is...

Kimchi, a Korean fermented delicacy, is popular throughout the world, made by activity of billions of microbes. Ingredients vary but...

A sourdough starter is a living mixture of microbes, flour and water giving sourdough its unique flavor and texture. Often called the...

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