Scientists discovered that kombucha’s flavor, chemistry, and antioxidant activity vary dramatically depending on the tea used ...

Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha's alcohol levels low because the bacteria and yeast used in the ...

The fermentation of cocoa beans represents a crucial biochemical phase in chocolate production, during which spontaneous microbial activity converts pulp sugars into organic acids, alcohols and a ...

Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...

Pharmaceuticals, plastics, and other industries use enzymes to help synthesize molecular feedstocks. Enzymes taken straight from microbes such as bacteria are often not optimal for industrial use; one ...

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 ...

France's BioHub program, developed to encourage industrial biotechnology in the center of the country, is getting a boost from two recent developments. Roquette, one of Europe's largest producers of ...

BioVectra will open its new microbial fermentation and complex chemistry site, including the capability to handle high-potency APIs, by the end of 2017. BioVectra, a Mallinckrodt Pharmaceuticals ...

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...

Students and faculty in our group use chemistry to solve important societal problems. Students gain advanced knowledge of analytical, organic, physical, inorganic, or biological chemistry, as well as ...