Chinese liquor fermentation, a tradition spanning thousands of years, is underpinned by complex microbial consortia that shape both flavour and quality. The fermentation process relies on Daqu—a ...

Rice wine production is a sophisticated fermentation process that harnesses a diverse array of microbial communities to convert carbohydrates and other substrates into ethanol and a suite of ...

Sourdough bread is made with a live culture of flour and water, often called a starter. Unlike breads made with commercial yeast, sourdough relies on naturally occurring wild yeasts and bacteria.

Traces of alcohol in pottery vessels discovered from a Bronze Age cemetery in northwestern China indicate that people at the time consumed beverages made using a fermentation starter of rice and a red ...

Fermented food products have steadily transitioned from kitchens to scientific discourse, thanks largely to their tie to the immune system and gastrointestinal functions. Kimchi is no longer a Korean ...