NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ‘addicted’ to production, the start-up aims to vastly improve production ...

Researchers developed a two-step fermentation using Lactobacillus plantarum and yogurt cultures to remove 95–99% of ...

"Anaerobic fermentation, carried out immediately after harvesting and before drying, is not a traditional process. However, coffee growers and experts have been seeking knowledge about the process ...

Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is one of the most studied microorganisms in the realm of fermentation technology. This species of yeast has been utilized for ...

“Power-to-Gas” efforts to produce gaseous fuel using surplus electricity are important for a zero-carbon (ZC) society. For this proposal paper, we examined some of the challenges associated with the ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials in the economic system. Achieving this requires innovative technologies ...