MUNICH, Germany, Dec. 15 -- The Technical University of Munich issued the following news:

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Fermentation: Between Tradition and the Lab

Fermented foods are trending, but fermentation can be much more than kombucha, kimchi, and yogurt. In the documentary "Fermenting - Power for a Healthy Gut", Marius Henkel, Professor of Cellular Agriculture at the TUM School of Life Sciences, provides insights into precision fermentation and its potentials.