Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of ...

Food tech startup The Better Meat Co has received its sixth patent in the US, covering a process to produce mycelium protein ...

Institute of Metabolic Diseases, Guang’anmen Hospital, China Academy of Chinese Medical Sciences, Beijing 100053, P. R. China These authors contributed equally to this work.

Miso is a tasty, salty fermented paste used extensively in Japanese cuisine. It's made from steamed soybeans, salt, grains such as rice or barley, and kōji (Aspergillus oryzae), the fungus behind the ...

This base is inoculated with Aspergillus oryzae, a mold that helps break down starch and proteins. The inoculated mixture, called koji, is mixed with a brine. This brined koji, which is called moromi, ...

This base is inoculated with Aspergillus oryzae, a mold that helps break down starch and proteins. The inoculated mixture, called koji, is mixed with a brine. This brined koji, which is called ...

Even with medications, known as antifungals, the mortality rate for invasive infections caused by the mold Aspergillus fumigatus is as high as 85%. As resistant fungal strains increase, treatment ...