The University of Illinois’ IBRL helps food companies scale precision fermentation, partnering with ADM and Primient to ...
Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it ...
A machine has been created that produces wine instantaneously and non-stop. The wonder device – or micro-winery – has been developed by French and US scientists to test different fermentation ...
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