fermentation
Fermentation is an anaerobic metabolic process in which plant cells break down sugars to generate ATP without relying on oxygen, producing byproducts like ethanol, lactate, or organic acids. In plant science, it is essential for understanding how roots and submerged tissues survive low-oxygen conditions such as flooding, as well as how seeds and stored organs manage energy demands during dormancy or oxygen-limited storage. Fermentation research also underpins food and beverage applications, where microbial or plant-driven fermentation transforms crops into products with altered nutritional and chemical profiles.'
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Medicinal plants fermentation: current knowledge and perspectives.
Herbs like moringa you might grow in a pot or forage dried at a market release far more of their ...
Fermented food microbiome: influence on oral and gut microbiota, an...
The sauerkraut and kimchi you ferment from your garden cabbage aren't just preservation tricks — ...
Microbiota dynamics and their impact on the metabolite in lupin oat...
The lupin plant growing in your garden or wild on roadsides is quietly becoming a star ingredient...
Application of a native Weissella starter to modulate the microbiom...
Fermented bamboo shoots pickled at home or foraged from Asian markets carry a hidden nitrite risk...
Plant-based diet quality and gut microbiota in relation to cardiome...
Every fermented vegetable, bean dish, or whole grain you grow and eat is quietly shaping the micr...
Engineered Microbial Production of Sesquiterpenoids: Recent Advance...
Many of the aromatic plant compounds in your herbal remedies and essential oils are so scarce in ...
Computer models help microbes produce plant medicines more efficiently
Many of the plant compounds in your herbal teas, essential oils, and natural remedies take years ...
Development of Bacillus subtilis cell factories for nutraceuticals ...
Many of the supplements and functional foods on shelves—vitamins, antioxidants, and plant-derived...
10 years of CRISPR/CAS genomic engineering in Yarrowia lipolytica.
Yeast engineered to produce plant-identical oils and fatty acids could quietly replace palm and c...
Common fermentation bacterium is surprisingly hard to predict
The bacteria fermenting your homemade sauerkraut or kimchi are the same ones scientists are strug...
Gut microbiota dysbiosis and osteoporosis: pathogenesis and novel i...
Fermented plant foods — kimchi, miso, sauerkraut — are among the richest sources of the probiotic...
Translational human gut microbiome research: What are the missing p...
Fermented foods you grow and eat from your garden — kimchi cabbage, kefir-ready beets, probiotic-...
Your gut bacteria quietly shape how well your medicine works
The fermented foods and fiber-rich crops you grow and eat directly feed the microbial communities...
