Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...

Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and replacing fishy odors with fruity aromas, paving the way for tastier, ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

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 ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials ...

Portland is about to get a whole lot funkier when the Portland Fermentation Festival returns to the Ecotrust building on Thursday, Oct. 10. Following last year’s triumphant return after a three-year ...