Research Articles
The Secret World Within Your Sourdough: How Probiotic Bacteria Transform Bread
Explore how probiotic bacteria in sourdough fermentation enhance flavor and nutritional value through scientific research on lactic acid bacteria and their health benefits.
Microbes Make the Cheese: The Unseen World Behind Your Favorite Food
Discover how trillions of bacteria, fungi, and yeasts transform simple milk into a complex culinary delight.
Herbal Kombucha: A Flavorful Fusion of Tradition and Science
Discover how ancient herbs like spearmint, hibiscus, and butterfly pea flower are revolutionizing modern kombucha brew through scientific research.
From Waste to Wealth: The Economics of Fermenting Poultry Farm Waste
Discover how fermentation technology transforms poultry waste into valuable products like organic fertilizers and biogas energy, creating new revenue streams while addressing environmental concerns.
From Milk to Money: How the Science of Yogurt is Sweetening Livelihoods in a Sleman Hamlet
Discover how the science of yogurt fermentation is transforming dairy farming in Dusun Gading, Sleman, turning perishable milk into sustainable income through scientific community education.
The Science of Ginger Ale: More Than Just a Refreshing Drink
Explore the fascinating science behind ginger ale production, from fermentation processes to health benefits and market trends.
The Unseen Workforce: How Microbes Brew Our Beer, Fuel Our Cars, and Cure Our Ills
Discover how industrial microbiology harnesses microbes to create products from antibiotics to biofuels, revolutionizing modern industry.
The Silent Revolution: How Yeasts Are Transforming Food From Farm To Fork
Exploring the biotechnological applications of yeasts in food science as starter cultures, probiotics, and enzyme production factories revolutionizing our food system.