Microplastics, tiny plastic particles pervasive in agricultural environments, interact with and disrupt the microbial ...

Sourdough bread can be a delicious, satisfying holiday staple — and compared to many traditional breads, it’s often easier to ...

The gut microbiota is the complex and dynamic community of bacteria, fungi, parasites, and viruses that enter into a ...

Researchers with McGill's Trottier Institute for Sustainability in Engineering and Design have developed a stretchable, ...

If one month has passed since you filled the silo, initial corn silage fermentation is likely complete. That means it is time to pull a sample and send it off ...

The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of ...

The main end-product produced during fermentation is lactic acid. Lactic acid is a strong acid produced mainly by lactic acid ...

Now that the clocks have turned back and the first flakes of snow have fallen, it's important to look after our health as ...

Acharya Balkrishna shares the benefits of buttermilk for digestion, relieving bloating, improving appetite, and promoting a healthy tummy.

The World Institute of Kimchi has confirmed in a new study that bacteriophages, which were previously considered a "nuisance" ...

Fermented pickles and olives can be a source of probiotics, but olives offer more when it comes to nutritional benefits.