MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development ...

"We can now look at how to optimize and then scale up the fermentation process," Wang says. The researchers plan to continue tweaking the yeast strain to boost its punicic acid content and ...

Plant-based colorants such as beets and carrots still dominate conversations about natural alternatives to synthetic ...

At the time, nobody believed that yeast were alive; they were seen as just organic chemical agents required for fermentation. In the eighteenth and nineteenth centuries, chemists worked hard to ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

while bioethanol is produced by using fermentation, where yeast metabolises plant sugars from sugar cane, maize, or other biomass. Bioethanol is most widely produced renewable fuel in the United ...