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,...

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...

Pseudomonadota  is a phylum of bacteria associated with nutrient cycling, human and environmental health. Some like the E. coli,...

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

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...

Making apple cider vinegar at home allows control over the ingredients. This is essential for artisan vinegars, which can range from tart...

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

Green coffee is unroasted coffee. The green seeds or "beans" of the coffee cherry are covered in a whitish mucilage, tucked inside the...

Lactic acid bacteria (LAB) create delicious flavors and tangy textures in dairy products like cheese, yogurt and fermented milk. These...