Fermentation is broken down into a few major categories. Lactic (or lacto) fermentation encompasses most of what you'll be attempting in your kitchen. In this form of fermentation, lactic acid is ...

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...

Supported by ADM, Primient, and the University of Illinois, iFAB is building shared precision fermentation infrastructure to reduce startup costs and strengthen US biotech capacity.

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...

In bars from San Francisco to New York, from Tokyo to Melbourne, something strange, savory, and delicious is bubbling up. Fermentation, a long backstage player in food (think kimchi, miso, kombucha), ...