Acetic acid bacteria (AAB) are pivotal in both traditional and modern applications of vinegar production. These Gram‐negative, obligately aerobic microorganisms oxidise ethanol to acetic acid through ...

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 ...

Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...

Devoted foodies and restaurant newbies love The Feed. Sign-up now for our twice weekly newsletter. Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) and Scott Jones (the ...

Researchers at the Hebrew University of Jerusalem have built a living biosensor made of bacteria that lights up when it detects acetic acid, a chemical compound present in spoiled wines. There are ...

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol ...

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...