Ethanol fermentation remains the cornerstone of bioethanol production, converting fermentable sugars from first‐generation (cane, beet, grain) and second‐generation (lignocellulosic, agricultural ...

Ethanol fermentation converts sugars into bioethanol through the action of microorganisms, most commonly yeast, under anaerobic conditions. Feedstocks range from first-generation sugar and starch ...

Zachary Bean, a master’s student in the department of food science for the University of Arkansas Division of Agriculture, conducts research on reducing alcohol in wines. He will carry on his research ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

'Process ramanomics' for fermentation monitoring Now, a new study demonstrates that rapid, label-free readings from individual yeast cells can be translated into many of these same key process metrics ...