Fermented foods are more than just a hype: Why this ancient practice is good for gut health, immune system, and the environment.

Kombucha is a fermented tea beverage produced by a symbiotic culture of bacteria and yeast (SCOBY), offering polyphenols, ...

Research shows native food waste microbiota effectively produce PHB through fermentation, offering a sustainable solution for ...

This was followed by acetic acid fermentation through the inoculation of Acetobacter species, which oxidized the ethanol to acetic acid over 10–14 days at 30–35°C. To enhance flavor and inhibit ...