Researchers bury a jar of milk covered in cheesecloth and placed it in a red wood ant colony to incubate, following a traditional method where ants and their microbes help ferment dairy into yogurt.

Scientists show red wood ants carry sourdough bacteria that ferment milk, echoing Balkan traditions and hinting at new, safer cultures for food.

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 ...

Spiking milk with live ants makes tangy traditional yogurt. Researchers have identified the ants' microbial pals and enzymes that help the process.

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants. Reporting in iScience on October 3, the team shows that bacteria, acids, and ...

Experts share the most common ways insects and rodents make their way inside, such as foundation cracks, gaps under the garage door, vents, and ducts.