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?

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 ...

mixed with yeast anaerobic conditions (no air can get in) 25°C – 35°C temperature Fermentation is a slow reaction. It may take days or weeks to finish. It ends when the ethanol concentration ...

Ethan McNamara carries with him a deep appreciation for the blend of science and tradition that mead-making represents.

Can active dry yeast do more than rise dough? In this kitchen experiment, we explore its effect on sausage—fermentation, texture, and taste. Whether you're a curious cook or a DIY charcuterie fan, ...