What do cheese, sauerkraut and yeast dough have in common? Their production is only possible with the help of bacteria or fungi. The microorganisms initiate fermentation or maturing processes and thus ...

Food microbiology is the scientific study of microorganisms, both in food and used for the production of food. This includes microorganisms that contaminate food, as well as those used in its ...

Preserving trims waste, promotes food security and provides seasonal edibles all year. Can, dry, dehydrate, freeze, ferment, ...

In the fascinating field of biotechnology, microbes from traditionally fermented foods are gaining attention for their ...

“If you’re reheating in an oven, it should be set at 325°F. Microwave reheating can be tricky, due to uneven heating, so food should be covered and rotated and allowed to stand for a minute before ...

Developing innovative new food and beverage products with functional benefits can be a high stakes game. But get it right and the rewards are even higher ...

Foodborne intoxication is caused by consuming food containing a toxin or chemical," according to the Cabell-Huntington Health ...

Fart is a physiological phenomenon in which gas produced in the stomach and intestines is discharged through the anus. It is ...

Recently, the research team led by Professor Heping Zhang at the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, published a ...

In the fight against bacterial pathogens, researchers are combining vaccination with targeted colonization of the intestine by harmless microorganisms. This approach could potentially mark a turning ...