The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial ...

This image compares the microbial dynamics and production stages in traditional fermented sausages, highlighting differences between Western sausages (such as salami, chorizo, longaniza, and pepperoni ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars. A key part of that journey is fermentation, the natural process that gives cocoa its ...

Aug. 28 (UPI) --An international team of scientists conducted a study to understand how microbial communities involved in cacao bean fermentation shape the flavor of chocolate. The study, published in ...

Vijay Jagassar describes the cocoa produced at his Trinidad estate as “dark, woody, [with a] very strong chocolate flavor and minor floral notes.” In 2021, this intricate combination propelled his ...

New research reveals that while the same yeast dominates sourdough starters, the type of flour used can significantly alter bacterial composition. The findings highlight how subtle ingredient choices ...

Space miso fermentation is possible. Space miso tasted nuttier than Earth miso. Space miso had different microbes and chemicals. More research is needed to understand space's effect on fermentation.

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...