As fermentation activity expands, shortening process time without sacrificing performance has become a critical focus. Advances in processing technologies and the growing use of AI are helping ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Industrial biotechnology at scale focuses on robust processes, high‑volume products, and performance outcomes. This Collection welcomes original research on large‑scale fermentation, process ...

The company expects to reach cost-parity with traditional mozzarella within three years with its animal-free casein produced via precision fermentation. New Culture prepares to launch its vegan ...

Microbial Discovery Group is an R&D-driven product development, scale-up, and large-scale fermentation company. “With the rapid evolution of biotech solutions to solve modern-day problems, there is a ...

The Norwegian technology company Plaato, was founded to provide fermentation solutions to the home brewing market and is now becoming a leader in large-scale fermentation monitoring, looking to ...

KANSAS CITY —The promise of precision fermentation may be seen in the growing number of partnerships tapping into the technology’s potential to produce value-added ingredients. While still in the ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

This study provides valuable insights into the relationship between the microbial community and fermentation products, as well as the factors that cause changes in the microbial community. Shibazuke ...

NEW DELHI, March 20, 2026 /PRNewswire/ -- According to the in-depth research study published by MarkNtel Advisors, the Global Precision Fermentation Market is projected to grow at a CAGR of around ...

Hour one: Yeast begins adapting and starts multiplying. Oxygen is consumed. Enzymes naturally present in the flour, such as amylases and proteases, begin breaking down starch and proteins. Yeast also ...