The production of cereal vinegar is underpinned by multifaceted fermentation processes that involve a succession of microbial activities across distinct stages. Initially, raw cereals undergo ...
Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...
Over the course of one year, one lab technician can measure 5600 corn mash samples with just one NIR spectrometer. The fermentor can be monitored at 12 to 40 h intervals and the final percentage of ...
Biological and analytical advances enable modern fermentation processes to deliver safe and effective next-generation medicines. The pharmaceutical industry is no stranger to fermentation. Synthetic ...
The US FDA’s Process Analytical Technology (PAT) initiative provides a structure for “Quality by Design” (QbD) deployment. As part this initiative, knowledge of industrial processes is gained using ...
A study published in the Nature journal Scientific Reports uncovers the complex chemical processes behind aboriginal fermentation processes. The work, which looks into the microbial communities ...
From sourdough starters at home to loaves in supermarkets—artificial intelligence (AI) could be key to standardizing and upscaling unpredictable sourdough, according to new research. Beer is one of ...
It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient peoples made use of ...
The cell culture pilot plant at Genentech runs hundreds of E. coli fermentation experiments to help develop part of the company’s pipeline. The pilot plant is a non-GMP facility that supports process ...
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