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 ...

A research team has delivered a comprehensive overview showing how microbial fermentation—guided by synthetic biology, metabolic engineering, and smart bioprocess design—can transform violacein from a ...

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 ...