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? Aa Aa Aa ...

Drinking alcohol has been part of Australian culture for at least 240 years, and perhaps millennia prior. In recent years, however, there’s been a growing trend towards opting for low- and no-alcohol ...

In a recent review published in Foods, researchers discuss the production and health benefits of plant-based fermented beverages, which can improve the functional and bioactive profile, nutritional ...

Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The impact of fermentation on ancient culture and food cannot be understated, ...

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...

Chimpanzees could be consuming the equivalent of a beer and half a day from eating alcoholic fruits, according to the first estimates of wild chimp alcohol intake. By virtue of their fruit-filled ...