A research team has unveiled how fermentation time and yeast selection work together to transform fresh ‘Nam Hom’ coconut ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

This study provides valuable insights into the relationship between the microbial community and fermentation products, as well as the factors that cause changes in the microbial community. Shibazuke ...