A vital component in many research fields is the ability to measure bacterial growth for fermentation, antibiotic effectiveness, synthetic biology, and food safety. Estimating bacterial growth ...

Scientists show red wood ants carry sourdough bacteria that ferment milk, echoing Balkan traditions and hinting at new, safer ...

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

Syngas fermentation is emerging as a versatile method for converting inexpensive and abundant gaseous feedstocks, such as carbon monoxide (CO), hydrogen (H₂) and carbon dioxide (CO₂), into valuable ...

From top left are Wonsik Mun, Sinseong Park, Ekpenyong Joy Edet, and Professor Robert J. Mitchell. From bottom left are Hyochan Jang and Sumin Choi, first author of the study, in the Department of ...

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants.