Researchers at University of Toronto's Department of Chemical Engineering & Applied Chemistry have made a key discovery about ...

Researchers at University of Toronto’s Department of Chemical Engineering & Applied Chemistry have made a key discovery about ...

Researchers identified a bumblebee-derived Lactococcus lactis strain that can naturally increase vitamin B2 levels in ...

Researchers at the University of Toronto have identified how certain bacteria can be guided ...

Researchers have identified a group of naturally occurring bacteria that could help address some of the most persistent ...

Researchers at DTU have developed a new method that can reduce the time needed to find new bacteria for fermentation.

The major difference between dahi and yogurt lies in the bacterial cultures used and the fermentation process.

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 ...