The industrial production of vitamin C has long relied on fermentation processes, particularly via the conversion of d-sorbitol into 2-keto-L-gulonic acid (2-KLG), a direct precursor of ascorbic acid.

Fermented foods have been a cornerstone of human diets for millennia, offering preservation and health benefits. Long before refrigeration, fermentation extended the shelf life of perishable foods by ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

Researchers at University of California San Diego, Mass General Brigham, and their colleagues have identified specific gut bacteria and metabolic pathways that drive alcohol production in patients ...

Amyris. has filed a patent for methods to efficiently produce isoprenoids using biosynthetic pathways, nucleic acids, enzymes, vectors, and genetically modified host cells. The patent also covers ...