Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

Flour choice shapes the bacteria in sourdough starters, even though the same yeast dominates across all types.

In this study, the antifungal activity of endophytic yeast strains isolated from the generative parts of plants in Uzbekistan ...

XX Photo 1A team of NUS food scientists consisting of Assoc Prof Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng Chenhan (left ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

Kombu ( Saccharina japonica ) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers ...

A new study sheds light on the behavior of yeast cells in the gut, paving the way for new lines of yeast that more ...

Madurai: A state-of-the-art microbiology food analysis laboratory to identify microorganisms present in food samples as per the Food Safety and Standards Act, 2006, was inaugurated at Tallakulam on ...

Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and ...

This important study implicates that changes in cell regulation may contribute to the evolution of multicellularity. The evidence supporting the conclusions is convincing, with rigorous methods used ...

A meteorite chip sat in a small container, bathed in liquid, while the International Space Station floated overhead. Inside, ...

Genomic technologies have altered the way in which we use molecular biology; the budding yeast Saccharomyces cerevisiae, because of its compact genome and tractable genetics, has emerged as a ...