For centuries, Korea has stood at the heart of fermentation culture. Traditional Korean alcohols made from rice, nuruk ...

The first is alcoholic fermentation, which, perhaps unsurprisingly, results in the alcohols that we love to sip — beer, wine, ...

THOUGH the knowledge of the existence of alcoholic fermentation and the preparation of alcoholic liquids dates back to very remote antiquity, it is only within comparatively recent times that an ...

In alcoholic fermentation, pyruvate is decarboxylated into acetaldehyde by pyruvate decarboxylase ①, and acetaldehyde is further metabolized to ethanol by alcohol dehydrogenase ②.

During fermentation, the SCOBY may also produce a small amount of alcohol as a byproduct. However, the alcohol content of kombucha is typically very low, usually less than 0.5% by volume.

Lacto-fermentation is a food preservation method that may offer health benefits beyond those of the initial product. This article details everything you need to know about lacto-fermentation.

The biomass then goes back into the brewery or distillery’s alcohol fermentation process, to produce more drinks. The start-up says its technology can be ‘seamlessly’ integrated into existing brewery ...

Alcohol was never a foreign substance to us as some bacteria in our intestines that we evolved with use fermentation for metabolism and produce alcohol at low levels within us every day.