IntroductionSolid-state fermentation (SSF) with the filamentous fungus Aspergillus oryzae is widely used in traditional fermentations, yet the mechanisms governing aroma formation on agro-industrial side-streams remain poorly understood. This study investigated how substrate composition and dynamic moisture conditions influence physicochemical changes, metabolic activity, and volatile organic com…
On today’s World Cider Day, we’re not only celebrating a tangy apple drink; we’re also highlighting the microbes that are essential for producing cider. Thanks to their flavourous and multifaceted fermentation products, cider gets its unique and mood-boosting taste. Sarah Wettstadt discusses which microbes are found in cider and are responsible for producing this sweet […] The post #FEMSmicroBlog…
With people confined to their homes, there is more interest in home-baked bread than ever before. And that means a lot of people are making friends with yeast for the first time. I am a professor of hospitality management and a former chef, and I teach in my university’s fermentation science program.
As friends and colleagues struggle for success in using yeast in their baking – and occasionally …
