The microbes make the sake brewery

A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research published ahead of print in the journal Applied and E…



New approach to form non-equilibrium structures

Although most natural and synthetic processes prefer to settle into equilibrium — a state of unchanging balance without potential or energy — it is within the realm of non-equilibrium conditions where new possibilities lie. Non-equilibrium systems ex…