Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce ...

What if I told you ants might be able to make delicious yogurt? NPR's Regina Barber reports on a study out of Denmark that put a traditional fermenting method to the test. REGINA BARBER, BYLINE: ...

Question: Once you have one batch of yogurt, could you just put a dollop of a previous batch of yogurt into the milk to start additional batches? Won't the bacteria from the first batch start the ...

Nottingham Trent University provides funding as a member of The Conversation UK. Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years.

Fermented foods such as sauerkraut, kimchi, kefir, yogurt, and miso differ in texture, taste, base ingredients, and probiotic ...

On a basic level, yogurt is a dairy (or, nowadays, even plant-based) product made through the process of fermentation. By combining heat, certain naturally occurring bacteria, and (often) thickeners, ...

Bacteria are often cast as the microbial villains of our food system, blamed for spoilage and sickness. But behind the scenes — or rather, inside the scenes of yogurts, sourdoughs, and cheeses — they ...