New York, United States , Sept. 10, 2024 (GLOBE NEWSWIRE) -- The Global Microbial Fermentation Technology Market Size is to Grow from USD 32.6 Billion in 2023 to USD ...

Traditional biomanufacturing is based on microbial or mammalian cell culture, plants can be grown in bioreactors and hold ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

A research team has delivered a comprehensive overview showing how microbial fermentation—guided by synthetic biology, metabolic engineering, and smart bioprocess design—can transform violacein from a ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

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 ...

Fermentation is one of the oldest biotechnologies, yet it’s now driving some of the most cutting-edge innovations in health, nutrition, and sustainability. From therapeutic enzymes and precision ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Organizers of the Future of Protein Production conference, set for February 24–25 at McCormick Place in Chicago, have ...

Dublin, March 03, 2025 (GLOBE NEWSWIRE) -- The "Fermented Ingredients - Global Strategic Business Report" report has been added to ResearchAndMarkets.com's offering. The global market for Fermented ...