At the time, nobody believed that yeast were alive; they were seen as just organic chemical agents required for fermentation. In the eighteenth and nineteenth centuries, chemists worked hard to ...

Phil Pollen, Head of Coffee at Pablo & Rusty's, deep dives into coffee fermentation and reveals what happens at a coffee ...

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 ...

Yeast protein, such as Springer Proteissimo® 102, is increasingly recognized for its quality and versatility. It can be used ...

Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ‘addicted’ to production, the start-up aims to vastly improve production ...

The separation of yeast from wine or beer, during the fermentation of grape-juice, or oi worts, takes place in consequence of the absorption of oxygen", or in other words, is a process of ...

It is an anaerobic process that is aided by organisms such as yeast and other microorganisms. Frothing, one of the hallmarks of fermentation, is caused by the evolution of carbon dioxide gas.

Fermentation is the fundamental process in winemaking through which grapes are made into wine. Yeast fermentation is key to making a wide range of foods and drinks we know well including cheese ...

A major Finnish dairy company will develop new plant-based alternatives with a Swedish start-up that makes fats with ...

Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation.

Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation.

Angel Yeast has established 16 yeast production lines globally, with an annual fermentation capacity exceeding 400,000 metric tons, ensuring an ample supply for yeast protein and its derivatives.