Scientists revive old Bulgarian recipe to make yogurt with ants

Four live red wood ants were then collected from a local colony and added to the milk. The authors secured the milk with ...

Increase in cell volume and nuclear number of the koji fungus enhances enzyme production capacity

Researchers at University of Tsukuba have identified key characteristics underlying the high enzyme production capacity of ...

Enzyme architecture reveals how bacteria convert toxic styrene oxide into useful chemicals

Bacterial styrene oxidase isomerase has been known to science for more than three decades, but its mechanism of action has ...

Nanotech allows fruit and veg to be scanned for vitamin C

Consumers could soon be using their phones to scan fruit and vegetables for freshness and nutrition with the aid of ...

Scientists used ants to make yogurt. Diners in a Michelin-starred restaurant ate it

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a ...