At the time, no one knew that the alcohol produced during fermentation was produced because of one of these microorganisms — a tiny, one-celled eukaryotic fungus that is invisible to the naked ...

Optical density values were maintained around 80 and viability at 88% at 72 hours elapsed fermentation time. Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic ...

The Shangshan culture in ancient China's Lower Yangtze region is central to understanding the origins of rice domestication and early alcohol fermentation, according to the study published this ...