When You Pick a Strawberry Changes Its Wine—and Red and White Varieties Respond Differently
A new study shows that harvest time reshapes the sugars, acids, phenolics, and aroma compounds of red and white strawberries ...
Tag: fermentation
Invasive Water Hyacinth Turned Into Engine-Ready Bioethanol in New Study
Researchers in India converted invasive water hyacinth into bioethanol through optimized pretreatment, enzymatic hydrolysis and fermentation, and showed that ethanol-gasoline ...
Microbial Succession Drives the Flavor Journey of Fermented Water Bamboo Shoots
A combined volatilomics and metagenomics study reveals how staged microbial succession, led by lactic acid bacteria, transforms fresh water bamboo ...
Sugar and Rice Flour Reshape the Flavor Chemistry of Low-Salt Shrimp Paste
A metabolomics study shows that adding glucose or glutinous rice flour to low-salt shrimp paste fermentation enhances protein breakdown, suppresses ...
Fungi and Gut Microbes Reshape the Tea Compound EGCG in Surprisingly Different Ways
New metabolomics research shows that the fungi behind dark tea fermentation and rat gut microbiota transform the tea catechin EGCG ...
Microbes, Not Just the Plant, Decide How Your Tea Tastes and Works
A new review argues that microbes in soil, leaves, factories, and the human gut, rather than the tea plant alone, ...
It Is the Food, Not Just the Ferment: Study Shows Food Matrix Drives Gut Microbiota Responses in Mice
A new mouse study finds that the food matrix, rather than fermentation itself, largely determines gut microbiota responses, though kimchi ...
Soil Bacterium Transforms Whole-Wheat Dough Into Softer, Better-Smelling Steamed Buns
Fermenting whole-wheat dough with specific Bacillus subtilis strains rebuilds the gluten network, softens steamed buns, and reduces off-odors, according to ...
Peel and Pulp Decisions Reshape Kiwi Wine Flavor and Methanol Risk
A new comparative study shows that whether kiwifruit is peeled and fermented as juice or pulp determines both the aromatic ...
Overfermented cocoa beans can smell smoky without any smoke at all
Researchers at the Leibniz Institute for Food Systems Biology in Munich have shown that overfermentation of cocoa beans produces smoky, ...
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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