The production of cereal vinegar is underpinned by multifaceted fermentation processes that involve a succession of microbial activities across distinct stages. Initially, raw cereals undergo ...

Acetic acid bacteria (AAB) are pivotal in both traditional and modern applications of vinegar production. These Gram‐negative, obligately aerobic microorganisms oxidise ethanol to acetic acid through ...

Vinegar can kill microorganisms such as bacteria and viruses and treat yeast infections. A new compoundenhances this ...

Kombucha tea continues to grow in popularity as a healthy alternative to alcoholic beverages—and chemistry can help commercial and amateur brewers alike get faster and better results with their brews, ...

Fermentation—the metabolic process by which molecules such as glucose are broken down anaerobically (without oxygen) by natural microbes—has many benefits when we incorporate it into our diet.