Your taste for cheese and yoghurt may never have been satisfied were it not for illicit microbial sex.
Articles on Fermentation
Displaying 21 - 28 of 28 articles
While the probiotics found in fermented foods might have health benefits for most, these foods could cause serious harm to the health of others.
Sap from one tree collected in hollows in the bark, and natural yeast fermented the liquid to an alcoholic drink used by Aboriginal people. Europeans called the tree a cider gum because of the taste.
Is a shot of tequila actually good for you? What’s the deal with the worm? Who was margarita, anyway? A food historian explores some little-known aspects of the popular Mexican spirit.
There’s more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.
Many of us shirk at the thought of bacteria or fungus in our food, but without them, we wouldn’t have many of our favourite foods.
Vegemite has been used for many things over the years. But claims it was used to brew alcohol in dry Indigenous communities had many asking if that was even possible.
Turning wood and agricultural waste into biofuels is one step closer to being a truly green process, according to a recently published study in the journal Science. James Dumesic of the University of Wisconsin-Madison…
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Director SUSFERM Centre; Microbiology Professor, University College Cork
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The University of Queensland
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Postdoctoral Fellow, EPFL – École Polytechnique Fédérale de Lausanne – Swiss Federal Institute of Technology in Lausanne
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Professor of Microbiology, Swinburne University of Technology
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Professor in Oenology, Adelaide University
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Assistant Professor of Anthropology, Université de Montréal
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NHMRC R.D. Wright Biomedical Fellow, The University of Queensland
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Professor of Food Science, University of Wisconsin-Madison
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Assistant Professor, History, Queen's University, Ontario
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Lecturer in Sustainability and Environment, University of Technology Sydney
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Professor of Food Science and Technology, The Ohio State University
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Professor of Food and Agricultural Proteomics, CSIRO
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Professor of Chemistry and Biochemistry, Miami University
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Lecturer in Microbiology, University of KwaZulu-Natal