iNaturalist:
Mexican Giant Hyssop (Agastache mexicana) observed in Kel...
iNaturalist:
American pokeweed (Phytolacca americana) observed in Ferg...
iNaturalist:
Dakota mock vervain (Glandularia bipinnatifida) observed ...
iNaturalist:
American sweetgum (Liquidambar styraciflua) observed in W...
iNaturalist:
clasping coneflower (Rudbeckia amplexicaulis) observed in...
iNaturalist:
American trumpet vine (Campsis radicans) observed in S Ar...
iNaturalist:
nodding trillium (Trillium cernuum) observed in Dingwall,...
iNaturalist:
American basketflower (Plectocephalus americanus) observe...
iNaturalist:
Mexican Giant Hyssop (Agastache mexicana) observed in Kel...
iNaturalist:
American pokeweed (Phytolacca americana) observed in Ferg...
iNaturalist:
Dakota mock vervain (Glandularia bipinnatifida) observed ...
iNaturalist:
American sweetgum (Liquidambar styraciflua) observed in W...
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2 articles
fermented-foods
Fermentation is the microbial conversion of carbohydrates into alcohols or organic acids through the metabolic activity of yeasts and bacteria. In plant science, fermentation is central to understanding how plant-derived sugars and starches are transformed during food processing, preservation, and flavor development. Researchers study fermentation to improve crop utilization, enhance nutritional profiles of plant-based foods, and explore the biochemical interactions between plant compounds and microbial communities.
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Water kefir as a paradigm for multi-omics and genome-scale metaboli...
Fermented foods and drinks you make or buy at the farmers market depend on living microbial ecosy...
fermented-foods
Changes in gut microbiota composition following water kefir consump...
Fermenting plain sugar water into water kefir at home — the same low-tech craft as brewing tepach...