Koji fungus, Aspergillus oryzae, has shaped East Asian cuisine and culture through centuries of fermentation. Today, it is being rediscovered for its nutritional, functional, and industrial potential ...

Plus: a new sleeper carriage on the Venice Simplon-Orient-Express, men in capes and more from T’s cultural compendium. People, Places, Things is a regular, essential news report on all things culture ...

London (CNN) — It’s a problem as intractable as the riddle of the Sphinx: How do you make a vegan cheese that people actually want to eat? Formo, a Berlin-based biotechnology company, thinks it has ...

The thick hypha (12 µm wide) emerged by branching from the thin hyphae (4 µm wide). The nuclei were visualized using histone-GFP. These findings offer fundamental insights into how cell volume and ...

These fungus-based innovations are breaking the mold. Scientists are making environmentally-conscious food out of fungi, and, according to a new study, a particular kind of mold can be modified and ...

Formo, a Berlin-based biotechnology company, thinks it has found the answer in a minuscule fungus, Koji, that has given that distinctive umami flavor to soy sauce, miso and other staples of Japanese ...