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...

Kahm yeast is familiar in fermentation. A collective of wild yeasts including Pichia, Kazachstania and Candida spp , it's the...

Apples turn brown when exposed to air. This phenomenon is enzymatic browning, a chemical reaction not limited to apples, but prevalent in...

Oxidation and fermentation both are used by organisms to extract energy from molecules. These operate in distinct ways and under...

Black tea is made from the leaves of the Camellia sinensis  plant. As it undergoes full oxidation, it takes on a dark hue and a strong...

Polyphenols in plants are protectors, beautifiers and communicators. With diverse structures and functions these phytochemical compounds...

Phytochemicals are chemical compounds created by plants. They can enhance a plant's color, flavor, and aroma and provide defense systems...

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

Fructose is a simple sugar, a member of the carbohydrate family. It's found especially in fruits and honey. Fructose is known for...

The Crabtree effect causes yeasts like Saccharomyces cerevisiae to produce alcohol in an oxygenated habitat under osmotic pressures from...

Sucrose, commonly known as table sugar, is a disaccharide or double sugar of glucose and fructose. Most sucrose eaten by humans comes...