Opening a brewery had long been a dream for Aaron Wall and Aaron Sizemore, two friends and North Carolina natives who have known each other for some 35 years. Now, it’s a reality.

Fermented foods have become increasingly common on restaurant menus, from tempeh and koji to a growing range of plant-based ...

Douchi is a traditional fermented condiment originating from China. It is primarily produced from soybeans or black beans through a semi-open fermentation process. During this process, unique flavor ...

Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it ...

Fermentation is one of the oldest biotechnologies, yet it’s now driving some of the most cutting-edge innovations in health, nutrition, and sustainability. From therapeutic enzymes and precision ...