This study quantifies how much energy the human body harvests from gut microbial fermentation of dietary fiber, integrating ...

Carbohydrates are important in bacterial nutrition chiefly as sources of energy. They spare or protect nitrogenous constituents in so far as energy requirements are concerned, but they do not and ...

Westerners’ carb-rich diets have long been linked to high levels of cancer, and scientists have begun to work out why. In an experiment with mice, gut bacteria bridged the gap, explaining why ...

With little to no efficiency gains remaining in the ethanol production process, AgVault has developed a next generation ...

Sourdough's natural fermentation process also makes it easier for some people who have problems digesting fermentable short-chain carbohydrates and sugar alcohols known as FODMAPs (fermentable ...

Zymology, the science of fermentation, harnesses microorganisms to convert carbohydrates into alcohols or acids. Take milk, for example. On its own, milk has a mild, sweet flavor.

Furthermore, research into the fermentation of rice wine incorporating alternative grains has delineated complex interactions between microbial communities and volatile flavour compounds, thereby ...

Kimchi fermentation is a dynamic process in which a diverse array of microorganisms, primarily lactic acid bacteria (LAB) and yeasts, orchestrate the transformation of raw vegetables into a ...

Fermentation is a process by which gut bacteria break down carbohydrates and convert them into other compounds, including fats, Santoro told Live Science.

Xanthan gum - which is produced on a commercial scale via the fermentation of sugars with the bacterium Xanthomonas campestris, and then harvested via precipitation with isopropyl alcohol (rubbing ...

The origin of protein hydrolysates as a source of nitrogen for microbial fermentation can be divided into three main categories: animal, microbial and plant. Animal source peptones These are mainly ...