Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials in the economic system. Achieving this requires innovative technologies ...

COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...

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

Fermentation can be described as a process that uses bacteria to make energy from carbohydrates in the absence of oxygen. Fermentations are used to make foods including bread, beer, wine, yogurt, ...

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.

BACKGROUND: While simultaneous saccharification and co-fermentation (SSCF) is considered to be a promising process for bioconversion of lignocellulosic materials to ethanol, there are still relatively ...