Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

I still remember when my father told me yoghurt is made by germs, I wondered how. I slowly came to know about it when I pursued a career as a food technologist. The process is called fermentation, ...