The fermentation of the beverage allowed science to observe something that until then had been invisible: germs ...

The plant accelerates the development and scale-up of microbial biosolutions from laboratory to industrial production, ...

Belief 1: “You Must Feed Your Starter Every Single Day Forever” It sounds perfectly reasonable: if your starter is alive, you should feed it daily or it will die. In reality, that only makes sense if ...

A new standard in wheat immune reactivity testing that adds seven new wheat markers to assess immune responses to ...

Scientists created bacteria that glow when wine is spoiled, offering wineries a cheap way of detecting acetic acid.

Whey is one of the largest side streams of dairy processing and still carries high nutritional value, including proteins, lactose, minerals, and naturally ...

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol ...

The Integrated Bioprocessing Research Lab is nearly halfway done with its expansion design with hopes to break ground in ...

Scientists in Belgium—that celebrated bastion of ancient beer culture—are harnessing genetic breakthroughs and machine ...

Biotalys Provides Update on Its Plans to Fund Next Phase of DevelopmentGhent, BELGIUM, Jan. 23, 2026 (GLOBE NEWSWIRE) -- Press release – inside information* Biotalys (Euronext: BTLS) and 21st.BIO, a ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

Scientists introduce a single-cell Raman method that monitors beer fermentation in real time, capturing metabolic variation and predicting key process metrics accurately.