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

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.

Brief description of project: This past Fall 2016, Principles of Fermentation, CHM/CPD/MBI 436A (three credits), was offered for the first time. It was team taught by Luis Actis (MBI), Jason Berberich ...

Michael David Winery is excited to announce their fermentation experiment, Grape Microbiota, is expected to return to Earth on July 17th. Partnering with Common Sense Solutions (CSS) and sent to the ...

Innovative fermentation methods reveal how pressed black cabbage, enriched with yeast or bacteria, delivers superior health benefits and flavor, opening new possibilities for functional foods. Study: ...

Japanese scientists have launched the world’s first experiment to ferment sake in space, aiming to determine whether microbial brewing processes can function in lunar gravity. Conducted aboard the ...

The ancient culinary practice of fermentation may play a role in the future of space cuisine. In March 2020, an interdisciplinary team of researchers sent a small batch of ingredients for the Japanese ...