Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

Wondering about bubbly bits or puffy dough? Here's how to tell when your sourdough's first rise is done, using the signs of a ...

Whether used for research or production, the versatile BioFlo ® 310 fermentor from New Brunswick Scientific allows growth of a wide variety of aerobic and anaerobic microorganisms, including ...