In a small fermentation lab in Tallinn, two chefs with roots stretching across continents have quietly launched something Estonia has never seen before: Its first locally produced and sold shoyu.
Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...
COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...
A hidden enzyme developed by big pharma has taken over the dairy industry, sparking a nationwide boycott as consumers demand ...
Engineering group GEA has been contracted to supply and commission a precision and biomass fermentation upscaling line for ...
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