Wine is made by the fermentation of microorganisms, but do you know that the species used or association of several species can impact wine aromatic quality ?
Food
Xylitol metabolism by gut bacteria has unexplored and intriguing benefits.
Photovoltaic-driven single-celled protein (PV-SCP) may be a sustainable protein source for the future. But what is PV-SCP and how does it compare with other protein sources?
Have you ever wondered what makes frozen food last so long in the freezer? The answer to this question lies 9,000 miles away in Antarctica.
Fermented foods are more than a flavorful companion to our dishes- they provide protection in a myriad of ways.
Friend, foe, or wary coexistence?The nature of relationships between fungi and bacteria are decided on a cheesy landscape.
Sourdough bread has been part of human history for millennials but where do its aromas come from?
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