There are probably some foods that will immediately come to mind when you hear the word "fermentation." Kimchi, sauerkraut, kombucha, and sourdough are all well known for the bright, tangy taste ...

Some bacteria and fungi such as yeast complete their own version of anaerobic respiration called fermentation. This is the equation: glucose → ethanol + carbon dioxide Yeast undergoes ...

Lacto-fermentation is anaerobic, which means it happens without oxygen, so keeping your veggies completely submerged helps ensure you're only getting the microbes you want in the mix.” ...

Culture broth pH was well maintained at 5.0. We cultured yeast in an aerobic fermentation and then switched to an anaerobic process to induce ethanol production, demonstrating how versatile the ...

The process was named fermentation, from the Latin word fervere, which means "to boil." The name came from the observation that mixtures of crushed grapes kept in large vessels produced bubbles ...