New research shows that naturally occurring enzymes play a key role in how sourdough develops during fermentation, ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Fermented foods like kimchi are made to stand the test of time — even when past the best-buy date on the label, it's still ...

Portland is about to get a whole lot funkier when the Portland Fermentation Festival returns to the Ecotrust building on Thursday, Oct. 10. Following last year’s triumphant return after a three-year ...