Think of fermented food and sourdough and kimchi likely come to mind. But, from salami to chocolate, it's a common process that brings more than just flavor.

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

Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...

Acetic acid bacteria are responsible for vinegar's characteristic tang. ... In ancient times, the condiment was often a by-product of the fermentation of alcoholic beverages.

Eventually, the acetic acid becomes prolific, and the beverage becomes apple cider vinegar. This is now primarily an acetic acid fermentation, or vinegar. At each of these stages, ...

It's not a lot of ethanol, since the bacteria in the SCOBY converts much of it into acetic acid. Too much alcohol would actually stop the fermentation process. So most kombucha teas have less ...

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