Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants. Reporting in iScience on October 3, the team shows that bacteria, acids, and ...

Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice, and different cultures have their own traditional methods, often preserved in oral histories. The forests of Bulgaria and ...

Brad Leone’s full guide to fermenting sauerkraut at home. Supreme Court Appears Poised to Allow GOP to Eliminate Democrat House Seats What happened after Michael J. Fox finally met Eric Stoltz 40 ...

In parts of Eurasia, the key to a tangy yogurt treat scurries along the forest floor. Red wood ants and their microbes acidify and thicken milk, helping ferment the liquid into creamy yogurt, ...

Natural products with industrial applications can be produced from primary or secondary metabolism of living organisms (plants, animals or microorganisms). Owing to technical improvements in screening ...

Ants usually get into yogurt by accident. But a research team recently added the insects on purpose while reviving a traditional recipe. The researchers’ new study reveals how red wood ants' holobiont ...

Lactic acid is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables. Along with making your food last longer, it can boost your health by strengthening your ...

Food waste is considered as a critical global issue in food production, leading to environmental and economic consequences. Repurposing food industry by-products for animal feed can reduce waste, ...