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Plants as silent teachers: bridging plant biology, human ...
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Triacontanol-biochar synergy regulates redox homeostasis ...
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Unveiling the potential of banana (
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Influence of sound vibrations on plant holobionts: physio...
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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...