Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production?

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day ...

Japanese miso paste has taken an unprecedented leap into orbit. For the first time, scientists have successfully fermented ...

In Japan, harnessing the power of microbes is nothing new. Staples, including soy sauce, some pickles, sake and miso, are all produced using fermentation. And Japan already has one of the largest ...

There's something about the space environment that changes the flavor of miso in interesting and subtle ways. An experiment ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the ...

Saturn's largest moon, Titan, is an exotic world with methane rivers, icy terrain, and a thick, hazy atmosphere. Its unique ...

Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation.