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2 q&more articles about the topic fermentation
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Development of flavors in kombucha – it's the mix of microbes that counts
How the selection of microorganisms influences the flavor profile of kombucha beverages
During the fermentation process of kombucha, with the help of bacteria and yeasts cultures, the sugared tea turns into a refreshing drink with an acidic, fruity aroma. How does the choice of microorganisms influence the aroma? What matters most is their mix.
Protein-rich meat alternatives made from fungi
Mycoprotein as an alternative, healthy source of protein
Protein-rich “mycoprotein” is a sustainable and biological food ingredient obtained by targeted fermentation of a starter culture. Particularly its intrinsic fiber structure makes it worth investigating whether mycoprotein is suitable for producing low-processed alternatives to meat.
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