lactic acid bacteria

Since industrialisation, agriculture has been heavily dependent on synthetic fertilisers to boost crop growth and yield, resulting in environmental and economic challenges.

Dr Francesco Vuolo of Sacco Srl, Italy, is making use of dairy fermentation leftover from manufacturing industries to build a circular, green economy for a more sustainable future.

Read more in Research Features

Read the original research : https://doi.org/10.3390/land11091544

This sourdough flatbread isn’t only a delicious staple – it’s servingware and utensils, too. Anney and Lauren round out the history and science of injera.

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