Microbiology
2 articles
Recipes
How Fermentation Works: The Science Behind Your Food's Flavor and Fizz
Fermentation is a microbial process where beneficial organisms consume sugars and starches in food, producing acids, alcohol, and gases that transform its flavor, texture, and preservation. Understanding the science behind these transformations helps in choosing between pasteurized commercial products and unpasteurized homemade ferments.
Aylin Kaya·October 6, 2026
Food Science
How Microbial Interactions Shape Artisan Cheese Flavors
A year-long experiment on Cheddar-making, meticulously tracking microbial populations, revealed that removing a single starter culture member like Streptococcus thermophilus caused other essential bac
Dr. Lena Hanson·July 8, 2026