All Starter Cultures in Fermentation articles – Page 3
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NewsScientists uncover how fermented-food bacteria can guard against depression, anxiety
Researchers have discovered how Lactobacillus, a bacterium found in fermented foods and yogurt, helps the body manage stress and may help prevent depression and anxiety.
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NewsUsing different flours for sourdough fosters different bacteria – and flavours
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavours.
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NewsAncient fermentation tech turns plant-based cheese into ‘something we want to eat’
In a new research result, scientists demonstrate the potential of fermentation for producing climate-friendly cheeses that people want to eat.
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NewsWine yeast species may be communicating during fermentation - using extracellular vesicles
A new study of what happens when two different wine yeast starter species are combined suggests that they could be communicating - and that extracellular vesicles may play a role in that communication.
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CareersThe Banwo Lab
The Banwo lab conducts work on traditional fermented foods such as starchy-based tuber crops, cereal grains, dairy products and vegetable condiments.
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FeaturesBridging disciplines to explore the culture of fermentation
How do stories and experiences with fermentation create different microbial possibilities?
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CareersThe Oguntoyinbo Lab
The Oguntoyinbo Lab at Appalachian State University focuses on food safety and security issues with its exploration of microbic diversity in fermented foods
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FeaturesA renaissance in fermented milk: kefir makes a comeback
What is this creamy, cottage cheese-like substance, and why is it taking up residence in so many fridges?
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FeaturesA deep dive into the story of vinegar
The material used in chip shops is generally not vinegar at all.
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