Research Articles
How Fermentation Time Transforms Hibiscus and Tamarind Kombucha
Explore how fermentation time affects antioxidant activity and sensory profile in hibiscus and tamarind kombucha, creating powerful functional beverages.
The Invisible Guardians: How Food Bacteria Are Fighting Pathogens
Explore how Weissella koreensis and Lactobacillus sakei from fermented foods produce antibacterial compounds that fight dangerous pathogens.
The Hidden Alchemists: How Six Mold Strains Transform Your Functional Vitamin Drinks
Explore how six specific mold strains are revolutionizing functional vitamin drinks through fermentation, enhancing nutritional profiles and flavor complexity.
The Invisible Allies: How Scientists Are Harnessing Bacteria to Transform an Ethiopian Staple Food
Discover how scientists are isolating and characterizing starter culture bacteria to revolutionize Ensete ventricosum fermentation and improve food security in Ethiopia.
The Unseen World in Your Food: How Tiny Microorganisms Create, Protect, and Transform What We Eat
Explore the fascinating world of food microbiology - how microorganisms shape our food, from fermentation to food safety and future innovations.
The Meat Menders: How a Tiny Bacterium in Your Salami is Fighting Disease
Discover how Pediococcus acidilactici, a bacterium found in fermented meats, shows promise as a probiotic and natural antimicrobial agent.
The Hidden Universe of Sourdough: A Look at Its Microbial Ecosystem
Explore the fascinating microbial ecosystem of spontaneous sourdough, its organic acids, volatile compounds, and the science behind this ancient fermentation process.
From Waste to Wonder: How Fermented Tofu Whey is Revolutionizing Food Production
Discover how fermented tofu whey transforms from waste into valuable coagulants and antioxidants, creating sustainable food production solutions.
The Microbial Dream Team: Supercharging Nature's Recipe for Vinegar
Discover how the consortium of Aspergillus fungi and yeasts revolutionizes vinegar production through co-culture fermentation, increasing efficiency and yield.
The Tiny Kitchen Helpers: How African Bacteria are Unlocking a Super Grain's Potential
Discover how Lactic Acid Bacteria from African fermented sorghum are breaking down anti-nutritional factors to unlock this super grain's full potential.