COLUMBUS, Ohio – A device invented at Ohio State University has dramatically boosted the production of a chemical that performs tasks as diverse as scenting perfume and flavoring Swiss cheese.

MINNETONKA, Minn.--(BUSINESS WIRE)--The new $1 million 8,300 square-foot laboratory at NatureWorks world headquarters is the latest milestone in the company’s multi-year program to commercialize a ...

In situ Raman spectroscopy reveals potential-dependent evolution of NiOOH and FeOOH intermediates. DFT simulations confirm that the multilevel porosity enhances the interaction between Ni–Fe ...

A study published in the Nature journal Scientific Reports uncovers the complex chemical processes behind aboriginal fermentation processes. The work, which looks into the microbial communities ...

Adding an electrical jolt to fermentation of industrial food waste speeds up the process and increases the yield of platform chemicals that are valuable components in a wide range of products, new ...

Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria present in the ...

COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...

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, ...

Close-up of chunks of dark chocolate bar pieces stacked into a small pile. The flavors of premium chocolate are influenced by the microbes involved in its fermentation. Credit: Shutterstock Biting ...

Since 2008, Mitsubishi Chemical’s biopolymer effort has gone from being a modest project team to a business to a full-fledged corporate division. Meanwhile, Kyowa Hakko Bio recently expanded its ...