Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

Cellulose polymers are being produced by bacterial fermentation of organic matter, and used to create strong bioplastics. Researchers in Japan are now looking to improve polymer production levels by ...

Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and replacing fishy odors with fruity aromas, paving the way for tastier, ...

A Mason jar sits on my kitchen counter. Stuffed with shredded cabbage, the contents look like any jar you might find on a supermarket shelf. But what's inside is alive. When I loosen the lid, the ...

Like wine and cheese, chocolate has terroir, a sense of the place it was grown. Each bonbon or bar may carry unique flavors shaped by the soil, rainfall and temperature of the farm. But much of that ...

A living biosensor composed of bacteria that lights up when it detects acetic acid, which is the primary chemical indicator ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials ...

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 ...