Phenols are aromatic compounds important to ecosystems, human health and industry. Their functions go beyond fragrance. They're used in...

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

Polysaccharides are complex carbohydrates made of simpler sugars like glucose. They're the essential energy sources of plant and animal...

Starch is in many foods including potatoes, rice, cereals and bread. A complex polysaccharide, starch has vital functions in nature and...

Starch is an energy source for countless organisms. Among the microbes loving this complex sugar is a remarkable group of bacteria...

Esters are organic compounds yielding countless flavors and scents. Their intriguing aromas make them valuable in cooking, perfumery,...

Ethyl acetate is an aromatic compound produced by yeast in beverage brewing, bestowing sweet fruity scents and complex flavor profiles....

Hanseniaspora is a genus of wild yeast, notable for flavors and nuances it brings to wine. Hanseniaspora yeast loves sugar-rich...

Terroir is created by unique environmental aspects. Often linked to wine, terroir also influences agricultural products such as cheese...

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

Yeast is a vital microorganism in wine making. From ancient fermentation to modern advancements, yeast influences taste, texture and...

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

Yeasts are lactose intolerant; but for every rule there are exceptions. These three species are able to use lactose, or milk sugar, as a...

Pickling and fermenting are processes for preserving vegetables like green beans. Both enhance flavor and extend shelf life, but methods,...

Fermentation in brewing transforms sugar into alcohol through the action of a vast colony of one-celled, immotile microbes. Top...

Pasteurization is a process of treatments designed to remove microbes from milk. Most microbes inhabiting raw milk are lactic acid...

Whey is a byproduct of cheese making. It comes with nutritional benefits and flavorful culinary options. Explore the production process...

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

Lactic acid (C3H6O3) is an organic acid familiar to humans in food and health. Lactic acid is ten times more acidic than the acetic acid...

Lactobacillus is a genus of bacteria significant in food fermentation and human health. Members of the beneficial lactic acid bacteria...