Rusip
Rusip is a fermented foods from Indonesia and especially Bangka and Lampung. It is based on fermented fish alongside the addition of large amounts of […]
Fermentation
Gundruk
Gundruk is a fermented green vegetable that started its story in Nepal and the Himalayan regions of India and Bhutan. It has an acidic flavour. […]
The Benefits of Yogurt
Yogurt is a fermentation of milk with a benign bacterial culture to produce a flavoured, slightly sharp creamy product. It is a simple manufacture of […]
How to Prepare Natural Crème Fraiche
Crème fraiche is a fermented version of sour cream and often seems to be like a version of yogurt. It is excellent as a topping, […]
Sichuan Paocai (SCP)
Sichuan Paocai (SCP) or Chinese sauerkraut is a traditional fermented food, which possesses unique flavours driven by various microbiota. Like kimchi in Korea, it is […]
Leuconostoc
Leuconostoc species are bacteria commonly associated with spoilage and fermentation of food products. They are also increasingly seen as contributorsto probiotics and to postbiotic ingredients. […]
Anaerobic Digestion
Anaerobic digestion (AD) is a large-scale industrial processing method of using organic substrates and feedstocks to mainly produce methane. The main source of raw feedstock […]
The Use of Chinese Hamster Ovary Cells
For many years now the leading cell system for producing human proteins with therapeutic use has been Chinese Hamster Ovary (CHO) cells. Their use is […]
Biodiesel Production
As fuel costs rise, novel alternatives are continually being sought to replace traditional crude oil and petrodiesel. Biodiesel is the promising alternative because it is […]
The Penicillum Molds
Penicillium molds are a diverse group of filamentous fungi belonging to the genus Penicillium. They are widely distributed in various environments, including soil, decaying matter, […]
You Had Prebiotics And Probiotics Now Get Ready For Postbiotics
Postbiotics have been shown in the last 25 years to be as important as prebiotics and probiotics but they have not received the same level […]
Why You Need Trap Filters For Brewing
Introduction To Trap Filters Trap filters, like your draught beer and cider line might not be what gets you excited about brewing but they are […]
Brewing Series: Sorting Out The Dirt On Your Draught Beer Lines
Draught beer lines are not glamorous in the world of brewing. They are however one of the most important pieces of kit for both home […]
The Bacteria: Corynebacterium glutamicum
Corynebacterium glutamicum is a Gram-positive, non-pathogenic bacterium that belongs to the genus Corynebacterium. It is widely used in industrial biotechnology for the production of various […]
The Cold Break In The Brewing Process
The cold break is an important process in beer brewing. Here we discuss its role. It could be good, bad or indifferent for the brewer […]
The Production and Uses of Lactic Acid
The industrial production of lactic acid by fermentation involves the use of microorganisms, typically lactic acid bacteria, to convert carbohydrates into lactic acid. Lactic acid […]
The Koji Mold: Aspergillus oryzae
Aspergillus oryzae, also known as Koji mold, is a filamentous fungus belonging to the genus Aspergillus. It is widely used in various traditional and industrial […]