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...

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,...

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

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...

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

Chocolate is one of the world's most beloved indulgences. The journey from cacao bean to chocolate bar is a series of artful processes,...

Brettanomyces is a wild yeast with domestic traits. "Brett" is found throughout the natural world. Microscopy helps define and...

Yeast strains and lactic acid bacteria (LAB) in artisan baking and beverage production can affect the flavor profile of the product, like...

Mold (mould) is a multi-faceted entity, with properties from food enrichment to serious health hazards. Central to survival of mold are...

Krausen is a joyful moment in brewing and fermenting. When krausen appears, fermentation is under way. When it falls, fermentation is...

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

Feudalism is a structured system of land ownership and governance in which the rich get richer and the poor get poorer. It includes a...