Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits.

Ethanol fermentation remains the cornerstone of bioethanol production, converting fermentable sugars from first‐generation (cane, beet, grain) and second‐generation (lignocellulosic, agricultural ...

Ever on the lookout for new ways to improve the fermentation of corn sugars into ethanol fuel, Agricultural Research Service (ARS) scientists have devised an approach for using genetically modified ...

Scientists have found a way to boost ethanol production via yeast fermentation, a standard method for converting plant sugars into biofuels. Their approach relies on careful timing and a tight ...

A Brazilian study paves the way to increased efficiency of second-generation (2G) ethanol production based on the discovery of novel targets for metabolic engineering in a more robust strain of ...

Fermenting mare's milk, sharing camel's milk, and distilling fermented cow's milk. Tracing a white cup reveals that brewing ...

A new review outlines how lactic acid, alcoholic, and mixed-culture fermentation can break down algal cell walls, soften ...

Zachary Bean, a master’s student in the department of food science for the University of Arkansas Division of Agriculture, conducts research on reducing alcohol in wines. He will carry on his research ...

In Wisconsin, Lallemand Biofuels & Distilled Spirits has announced a next generation advanced yeast and enzyme platform called Convergence, which combines a new yeast that generates virtually all the ...

If sugar suppresses microorganisms, why does bread rise and alcohol get made?— Thinking about the science of sugar and ...