The Center for Beverage Innovation and Lafontaine Lab, including U of A researchers, evaluated 11 commercially available yeasts to identify their strengths based on chemical analysis and sensory panel ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the ...

The owner of a Long Island brewery used his scuba diving skills to recover yeast from an 1886 shipwreck and make it part of ...

Small organisms can have a big impact, and researchers have explored nearly a dozen nontraditional yeast strains to determine ...

In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

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 ...

A study by researchers at Fred Hutch Cancer Center published in Nature revises the standard story about transcription factors ...

Flavor is a tricky target, but technology and powerful genetic techniques are making it more feasible to improve the taste of vegetables ...

Mindy Weisberger’s book, Rise of the Zombie Bugs, explores the sophisticated—and macabre—relationships between zombifying parasites and their hosts.