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 ...

While Apple Inc. is attracting attention as a food that helps health care by riding on the health flaser and the low-speed ...

The sugars in the apples are turned into alcohol through fermentation, and then further fermented into acetic acid, which is the main active component in vinegar. It’s this acid that gives vinegar its ...

After seven days of fermentation, kombucha infused with 30% cannabis leaves had the highest LAB count (5.53 log CFU/mL). These batches also showed higher pH and reduced acetic acid levels, indicating ...

The Chemistry of Volatile Acidity Acetic acid is the more straightforward component, and is commonly associated with vinegar’s sour tang. It’s primarily produced by acetic acid bacteria like ...

Different types of traditional vinegar are available around the globe and have many applications. Vinegar can be made either naturally, through alcoholic and then acetic acid fermentation, or ...

Apple cider vinegar is highly acidic, which enables it to self-preserve, but the flavor and appearance can evolve over time.