Fermentation reactions of 13 strains of oral lactobacilli were studied in conjunction with the immunological reactions, in the homologous antiserums, of the carbohydrate antigens extracted from them.

A method of processing peanuts for use in cookies, snacks and other products may help reduce allergic reactions, according to a study presented at an American Society for Microbiology meeting in ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Fermentation reactions can also increase the nutritional availability of food, leading to, for example, higher protein stains of crops, thereby increasing access to affordable nutrition. “With ...

Objective: Little is known of the degree to which the colon salvages energy through starch fermentation in young children. Using a simulated colonic environment, we aimed to account for the fate of ...

This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American When I first began making bread, the science ...

The yeast dies when the ethanol concentration reaches about 15%. Fermentation is a slow reaction and takes several days or weeks to finish. If air is present, the oxygen causes the ethanol to oxidise ...

Fermentation sounds like a modern wellness trend, but it's actually one of humanity's oldest food preservation methods. Long ...

This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American When I first began making bread, the science ...