After wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The ants carry both lactic and acetic acid bacteria. Acids produced by both bacteria help ...

Scientists have revived a forgotten yogurt-making method from the Balkans and Turkey that uses ants to naturally ferment milk. Their enzymes, acids and bacteria transform it into a tangy treat that’s ...

Researchers develop a new method for the sustainable use of carbon dioxide. New synthetic metabolic pathways for fixation of carbon dioxide could not only help to reduce the carbon dioxide content of ...

Flowchart of the process (above) for producing formic acid through the conversion of newly developed carbon dioxide (CO2) using Carbon Capture & Utilization (CCU), and pilot-scale process verification ...