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Recent Articles

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Scientists find differences in grape-surface yeast populations significantly influence melatonin levels in wine, dictated by dominant strains; capacity to produce melatonin varied among strains from different regions, despite some being the same species
Published: June 28, 2022 by LWT
Scientists explore feasibility of producing a soy sauce-like condiment from soy whey, a by-product of salted tofu processing, by fermenting it with soy sauce yeasts, wine yeast; study demonstrates flavor modulating potential of yeasts
Published: June 28, 2022 by Food Research International
WIPO releases LVMH patent application for fermented extract of Ushant honey, preparation method thereof and to cosmetic compositions containing same for treating skin: Publication No. WO/2022/112725
Published: June 27, 2022 by U.S. Fed News
Vegan K-beauty brand haruharu wonder launches skin-care products formulated with fermented black rice on Amazon for the summer--Black Rice Moisture 5.5 Soft Cleansing Gel, Black Rice Hyaluronic Toner, Black Bamboo Mist and Black Rice Bakuchiol Eye Cream
Published: June 27, 2022 by PR Web
Study uses yeast extract amino acids to shape the fermentation microbiota of soy sauce; alkaline and neutral amino acids favored the competitive benefits of flavor-producing bacteria, while acidic amino acids promoted stress resistance
Published: June 27, 2022 by Food Chemistry

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