kimchi

by

How microbes flavor kefir

We can thank microbes for the tangy flavor and the effervescent creamy texture of kefir. This fermented milk product relies on dozens of bacteria and yeasts to convert the lactose and other compounds found in milk to small molecules that contribute to the taste and texture of kefir. As we know get to know more about the microbiology of food, food scientists may be able to streamline production, improve health benefits, and customize the flavors of fermented foods.

So what are these helpful microbes and how do they contribute to the fermentation of kefir? (more…)

by

Microbes at work in your kimchi

Kimchi is the national dish of South Korea and has become a global trend in the last several years. With its distinct and pungent odor, people seem to either love this stuff or despise it with all their passion. Kimchi is a mixture of vegetables and seasonings that is fermented before it is eaten. It is spicy, salty, and tangy all at the same time. (more…)