In an innovative blend of traditional brewing techniques and advanced space science, Japanese sake brewer Asahi Shuzo is poised to ferment sake aboard the International Space Station (ISS) in 2025. This ambitious initiative, titled “Dassai MOON – Space Brew,” aims to send essential sake ingredients, including Yamada Nishiki rice, koji …

Sourdough bread, celebrated for its distinctive taste and texture, has captured the attention of home bakers worldwide. In a significant advancement, scientists are investigating its health benefits through the HealthFerm project, an innovative European initiative led by Professor Christophe Courtin at KU Leuven. The research explores how fermented foods impact …

A notable trend in developing fermented food products is using lactic acid fermentation to enhance fruit-based offerings’ nutritional value and sensory attributes. Recent studies have demonstrated how lactic acid bacteria (LAB), including Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Lacticaseibacillus rhamnosus, can significantly alter black chokeberry (Aronia melanocarpa) juice. This fermentation process …